Chef De Cuisine - Boston Seaport

Sally’s Apizza•Boston, MA

2d•$85,000•Onsite

About The Position

The Chef de Cuisine shapes the culinary experience and sets the standard for excellence. Reporting to the General Manager, you will oversee daily restaurant operations, ensuring every dish reflects our commitment to quality, consistency, and innovation. From perfecting recipes and managing food costs to training and mentoring top-tier kitchen teams, you will drive efficiency while uploading the highest hygiene and brand standards. If you are passionate about leading a dynamic team, optimizing operations, and crafting unforgettable dining experiences, this is your chance to make a lasting impact.

Requirements

English Language
Minimum 8 - 10 years of experience as an accomplished Chef
Broadly proficient in American, Italian, and Italian American cuisine, global food knowledge, and French cooking technique
Formal culinary training or associate degree in culinary arts
A background including best-in-class restaurant experience along with a constant desire to stay on top of current food trends and deliver impeccable hospitality.
Must be able to travel within the region.
Excellent food prep knife skills.
Strong Computer Skills (Microsoft Office, Restaurant 365)
Thorough understanding of POS systems, (Brink, Toast preferred).
Ability to conduct theoretical food, purchasing, and labor costing and analysis.
Strong knowledge of Restaurant Operations as it relates to inventory.
Ability to evaluate and prioritize multiple projects at a time.
ServeSafe Certified

Nice To Haves

Basic Spanish Language
Multi-unit experience preferred

Responsibilities

Exhibit top-tier hospitality and professionalism in all aspects of leadership.
Oversee Back of House (BOH) hiring, training, mentoring, and retention.
Maintain strong financial and business acumen to meet financial goals.
Ensure BOH sanitation exceeds industry standards and meets all regulations.
Monitor and ensure BOH procedures for efficiency and consistency.
Maintain proper staffing levels to support smooth operations and guest satisfaction.
Elevate culinary execution through observation, training, and a commitment to quality.
Drive BOH team development through evaluations, one-on-ones, and performance reviews.
Be accessible to employees for feedback and support.
Meet cost objectives for food, labor, and controllables to maximize profitability.
Enforce company policies and procedures.
Fully understand and embody Sally’s Apizza culture and the historical evolution of the brand.
Manage and coordinate all activities in the kitchen.
Implement and enforce food safety and sanitation standards, maintaining a clean and organized kitchen environment.
Ensure food quality, presentation, and consistency while adhering to recipes and standards.
Oversee kitchen cleanliness, sanitation, and compliance with health regulations.
Control food costs, labor, and inventory to meet budget objectives.
Conduct shift line checks and monitor prep procedures to maintain company standards.
Drive culinary excellence through training, observation, and quality control.
Execute seamless menu changes.
Execute BOH training checklists, procedures, and professional development programs.
Uphold company policies, purchasing programs, and health inspection preparedness.
Recruit, train, and manage kitchen staff, fostering a culture of mentorship and professional growth.
Conduct performance reviews, provide feedback, and cultivate future BOH leaders.
Lead hiring, training, coaching, and retention of BOH teams.
Maintain proper staffing levels to ensure smooth operations and guest satisfaction.
Serve as a key brand ambassador, leading meetings, tastings, and external communications.
Communicate effectively with management, staff, and corporate leadership.
Spearhead food-related training, ensuring ongoing development and execution.
Maintain a functional understanding of SOPs, systems, and policies to ensure operational consistency.
Mentor and guide the Executive Sous Chef, Sous Chef, and kitchen staff by setting a positive example and reinforcing best practices in food quality, cleanliness, safety, and operational efficiency.
Inspire, motivate, teach, mentor, and retain our team.