Executive Sous Chef - Woburn

Description

As a member of the management team, the Executive Sous Chef will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Executive Sous Chef will assist in the development of new concepts, create standardized recipes, keep food costs at a minimum, and sustain an ongoing presence in our brand. The Executive Sous Chef will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Executive Sous Chef will allocate resources, execute controls, train, and develop kitchen staff, systemize daily functioning and food service, and maintain efficient Kitchen Operations.

Job Requirements

• Thorough knowledge of Food Safety systems and procedures
• Excellent food prep & knife skills
• Strong Computer Skills (Microsoft Office, Brink POS preferred)
• The ability to conduct theoretical food, purchasing, and labor costing and analysis
• A high school or GED equivalent
• Formal culinary training or associate degree in culinary arts (preferred but not required)
• Minimum 2-3 years in a leadership role within a full-service restaurant kitchen
• ServeSafe Certified

Salary & Benefits

• $75,000 annually depending on experience, plus bonus
• Health Insurance
• Dental Insurance
• Vision insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off