Executive Sous Chef-Boston

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big with plate

Skills

• Share the passion for food, wine and the guest experience
• Excellent record of kitchen management
• Capable of spotting and resolving problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Education/Experience

• 8-years of experience
• High volume restaurant experience is a plus