Sous Chef - Stephanie's - Boston Logan Airport

Sous Chef

Position Summary: At Paradies Lagardre, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler's attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences. The Sous Chef is responsible for delivering exceptional guest service through the selection, development, and motivation of the back of house associates and by managing the daily operations of a restaurant kitchen environment to optimize profits. Whether leading an on-trend national brand, or an iconic concept from the local community, you will create and deliver first class experiences for the traveling public. In joining our team, you commit to supporting this mission by demonstrating our service standards and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected.

Duties and Responsibilities All Paradies Lagardre positions, including the Sous Chef, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests, as well as be accountable to the Company and Restaurant Managers. Functions include, but are not limited to the following areas:

People Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.

Operational Excellence Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.

Profitable Growth Drive top line sales and profitability

Innovation Identify opportunities and solve them.

Productivity Maximize resources to improve process and grow the business.

Effective Communication Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences.

Position Qualifications: 3 years of experience managing the back of house operations in a restaurant or production kitchen environment. Obtain and maintain current ServSafe Food Manager's Certification within six months of hire/promotion. Ability to lift a minimum of 25 lbs. and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances. Standing for long periods and the ability to work in an environment with varying temperatures. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must agree to work various shifts in a 7/365 team-oriented environment. Proficiency required in reading, writing, Microsoft Office, and mathematics.

This position description is merely intended to describe the primary elements of the position. Paradies Lagardre reserves the right to change the position description and to assign additional duties and responsibilities, as necessary. This position description does not constitute an employment contract of any kind.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.