Executive Sous Chef - Dorchester

Sally’s Apizza • Boston, MA

6d • $70,000 - $85,000 • Onsite

About The Position

Sally's Apizza, renowned for its New Haven Style Apizza since 1938, is expanding nationwide and seeking an Executive Sous Chef to join their management team. This role involves overseeing day-to-day restaurant operations according to company standards, assisting with new concept development, creating standardized recipes, managing food costs, and maintaining brand presence. The Executive Sous Chef will ensure quality, consistency, and hygiene for products and equipment, allocate resources, train kitchen staff, systemize daily functions, and maintain efficient kitchen operations. As a kitchen supervisor, this role manages all kitchen activities, acts as a mentor to back-of-house employees, collaborates on recipe development, trains staff on best practices for cleanliness and sanitation, controls food costs, conducts line checks, supervises prep procedures, maintains a clean and safe environment, ensures high-quality food service and presentation, places food orders, conducts inventory, monitors storage operations, cultivates future culinary leaders, and serves as a manager on duty for opening shifts. Effective communication and the ability to take direction are essential.

Requirements

• Thorough knowledge of Food Safety systems and procedures.
• Excellent food prep & knife skills.
• Strong Computer Skills (Microsoft Office, Brink POS preferred).
• Ability to conduct theoretical food, purchasing, and labor costing and analysis.
• English language proficiency.
• High school or GED equivalent.
• Minimum 2-3 years in a leadership role within a full-service restaurant kitchen.
• ServeSafe Certified.
• 90% of the work week spent actively engaged in running culinary operations.
• Ability to work on your feet for up to 10 hours at a time.
• Ability to lift at least 50 lbs.
• Ability to travel within your region.
• Full Time employment.
• In-Person work.
• Day, Evening & Weekend availability.
• Attention To Detail: Taking responsibility for a thorough and detailed method of working.
• Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems.
• Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization.
• Oral Communication: Shaping and effectively expressing ideas and information.
• Financial Awareness: The ability to read and understand a profit and loss statement.
• Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors.

Nice To Haves

• Basic Spanish language skills.
• Formal culinary training or associate degree in culinary arts.

Responsibilities

• Conduct the day-to-day restaurant operations according to company standards and policies.
• Assist the management and development of new concepts.
• Create standardized recipes.
• Keep food costs at a minimum.
• Initiate and sustain an ongoing presence in our brand.
• Maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment.
• Allocate resources, execute controls, train, and develop kitchen staff.
• Systemize daily functioning and food service.
• Maintain efficient Kitchen Operations.
• Manage all activities in the kitchen.
• Be a teacher and mentor to all back-of-house employees.
• Collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
• Train kitchen personnel in best practices for cleanliness and sanitation.
• Control food costs to budgeted levels.
• Conduct daily shift line checks, ensuring that prepped food is up to company standards.
• Supervise and inspect all prep procedures ensuring company recipes are adhered to.
• Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment.
• Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
• Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures.
• Be responsible for placing food orders and conducting end-of-period food inventory.
• Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage.
• Recognize and cultivate future culinary leaders from within the back-of-house ranks.
• Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
• Effectively communicate with other managers and line staff in a fast-paced restaurant environment.
• Possess the ability to take direction and feedback, using it to improve future performance.

Benefits

• $4,000 sign on bonus paid in quarterly installments of $1,000 each following the successful completion of the employee’s first 90 days of employment.
• Health Insurance
• Dental Insurance
• Vision insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED