Executive Sous Chef-Boston
Barcelona Wine Bar•Brookline, MA
•$75,000 - $85,000
About The Position
The Executive Sous Chef cooks a variety of food items while leading the kitchen team and managing weekly food and supply inventory. The role creates and adjusts the restaurant’s menu based on seasonality and ingredient availability. It oversees food preparation, kitchen staff, costs, portion control, equipment, and administrative work, while ensuring quality, safety, and sanitation standards. The chef is expected to provide a high-quality guest experience, maintain a professional approach, and handle a high-volume, high-pressure environment.
Requirements
- Eight years of experience.
- Excellent record of kitchen management.
- Ability to identify and resolve problems efficiently.
- Ability to delegate multiple tasks.
- Communication and leadership skills.
- Working knowledge of various computer software programs.
- Ability to withstand the pressure and strain of working in close quarters.
- Ability to stand for prolonged periods, bend, stoop, twist, lift products and supplies weighing up to 45 pounds, and perform repetitive hand and wrist motions.
Nice To Haves
- High-volume restaurant experience.
- Keep up with cooking trends and best practices.
- Share a passion for food, wine, and the guest experience.
- Maintain close relationships with the people who grow, forage, fish, and fabricate ingredients, ensuring their standards are high.
Responsibilities
- Plan and direct food preparation and culinary activities.
- Modify existing menus or create new menus that meet quality standards and reflect seasonality or food availability.
- Estimate food requirements and food and labor costs.
- Supervise kitchen staff activities.
- Oversee portion control and preparation quantities to minimize waste.
- Arrange equipment purchases and repairs.
- Recruit and manage kitchen staff.
- Resolve problems and complaints.
- Give prepared plates their final touch.
- Perform administrative duties.
- Comply with nutrition and sanitation regulations and safety standards.
- Maintain a positive and professional approach with coworkers and guests.
- Deliver humble hospitality and a high-quality guest experience.
- Handle volume and stress with aplomb and finesse.
- Prioritize high-quality food.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
