Sous Chef - Eastern Standard Kitchen and Drinks

Eastern Standard Kitchen and Drinks: Sous Chef

The Bower plaza in the Fenway is home to three concepts from ES Hospitality - Eastern Standard, reopened after 15 years in Kenmore Square, Equal Measure, a craft cocktail bar, and Standard Italian, a modern Italian restaurant. These concepts, helmed by Garrett Harker, serve brunch, lunch, dinner, and late-night drinks to neighborhood visitors, BU students and faculty, residents, and restaurant industry professionals alike. Garrett is joined by Beverage Director Jackson Cannon and Culinary Director Brian Rae in the operation of these concepts.

The Eastern Standard Sous Chef is a dynamic role for someone eager to tackle a new challenge. In this role you will assist the Culinary Director and fellow Sous Chefs in leading a talented back of house team responsible for not only the Eastern Standard Kitchen, but also the culinary programs at Eastern Standards sister cocktail bar, Equal Measure and sister Italian concept, Standard Italian. Applicants should have a genuine love of hospitality and food, a strong work ethic and an eagerness to grow professionally through collaboration with talented food and beverage colleagues in a multi-concept setting.

Compensation: 70k-80k Depending on experience. Benefits available to full-time employees

Responsibilities include:

• Overseeing and taking part in prep and production on a daily basis
• Managing and overseeing the AM and PM lines as well as the lunch/PM line transition
• Implementing station checklists and carrying out station checks both pre and post shift
• Working inside Expo as necessary
• Working on, or assisting with, the various line stations as necessary on a nightly basis
• Troubleshooting and problem solving as situations arise
• Participating in product ordering and inventory maintenance
• Participating in BOH staff training and mentoring: committing to a culture of education in the kitchen for line level employees
• Working with the Culinary Director and Sous Chefs on menu development

Kitchen Operations Responsibilities:

• Assisting the Culinary Director and fellow Sous Chefs in creating and administering operational systems to help the line and prep cooks succeed
• Understanding line operations and duties of all stations, prep, expo and dish
• Ensuring proper dish execution across all stations
• Managing kitchen sanitation, instructing and teach others to keep kitchen to health code
• Communicating effectively and positively with fellow Back of House and Front of House staff

In order to be successful in this role you must:

• Have a genuine love of hospitality
• Have strong organizational skills and leadership skills
• Have strong communication skills
• Be able to multitask, adapt as needed, and work well under pressure

We offer a competitive salary (based on experience), health/dental/vision insurance, paid time off plan, dining discounts, 401k and continuous development and learning opportunities.

Eastern Standard Hospitality considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Eastern Standard Hospitality is an equal opportunity employer.