Chef de Cuisine

About Tom Yum Yang

Tom Yum Yang is a new full-service Thai BBQ restaurant opening in Allston, MA. Led by the team behind Sugar & Spice, one of the Boston area's most established Thai restaurants, Tom Yum Yang will feature Thai street food, grilled BBQ specialties, and a vibrant dining experience focused on hospitality, consistency, and quality.

We are seeking a hands-on Chef de Cuisine to lead all back-of-house operations and help build the kitchen team and systems from the ground up.

Position Summary

The Chef de Cuisine is responsible for the daily leadership and operation of the kitchen. This role oversees all back-of-house staff, food production, purchasing, inventory, scheduling, training, food cost management, and kitchen systems while ensuring exceptional food quality and consistency.

The Chef de Cuisine will work closely with the Executive Chef to execute the restaurant's culinary vision while independently managing day-to-day kitchen operations.

This is a leadership role for a strong operator who can build teams, create systems, and maintain high standards in a fast-paced restaurant environment.

Responsibilities

Kitchen Leadership

• Lead all daily back-of-house operations.
• Manage and supervise all kitchen employees.
• Foster a positive, accountable, and professional work environment.
• Ensure smooth communication between kitchen and front-of-house teams.
• Actively participate in service and provide leadership during peak periods.

Hiring, Training & Team Development

• Recruit, interview, hire, and onboard all BOH employees.
• Develop training programs and materials for kitchen staff.
• Conduct ongoing coaching and performance evaluations.
• Create clear expectations and hold team members accountable.
• Identify and develop future kitchen leaders.

Scheduling & Labor Management

• Create and manage weekly BOH schedules.
• Monitor labor costs and staffing levels.
• Ensure proper staffing for all shifts and business volumes.
• Manage overtime and labor efficiency.

Purchasing & Inventory

• Manage all food, beverage, and smallwares purchasing.
• Build and maintain vendor relationships.
• Establish pars and ordering systems.
• Conduct inventory counts and maintain inventory controls.
• Monitor product quality and minimize waste.

Food Cost & Financial Performance

• Maintain food cost targets and identify opportunities for improvement.
• Monitor waste, portion control, and product usage.
• Analyze purchasing trends and pricing.
• Collaborate with ownership on budgeting and cost management.

Food Quality & Execution

• Ensure consistency across all menu items.
• Maintain recipe adherence and portion standards.
• Conduct daily line checks and quality control.
• Collaborate with the Executive Chef on menu updates and seasonal offerings.
• Ensure all food is prepared and presented according to company standards.

Systems & Compliance

• Develop prep systems, production schedules, and kitchen procedures.
• Maintain all health, sanitation, and food safety standards.
• Ensure compliance with local, state, and federal regulations.
• Prepare for and successfully pass all health inspections.
• Maintain cleaning schedules and organizational standards.

Qualifications

• 3+ years of experience as a Chef de Cuisine, Executive Sous Chef, or similar leadership role.
• Proven experience managing kitchen teams of 20+ employees.
• Strong knowledge of food cost, labor management, inventory control, and purchasing.
• Experience hiring, training, and developing kitchen staff.
• Ability to build systems and processes in a growing restaurant.
• Strong leadership, communication, and organizational skills.
• Experience opening a restaurant is strongly preferred.
• Thai or Southeast Asian cuisine experience is a plus but not required.

Pay: $90,000.00 - $110,000.00 per year

Benefits:

• Food provided
• Paid time off
• Referral program

Shift availability:

• Night Shift (Preferred)
• Day Shift (Preferred)

Ability to Commute:

• Allston, MA 02134 (Required)