Sous Chef

About the role

The Sous Chef position at Tavistock Restaurant Collection offers an exceptional culinary opportunity in Boston, with openings at renowned restaurants like Abe & Louie's, Atlantic Fish Company, and Joe's American Bar & Grill.

Responsibilities

• Coach and train Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
• Conducts interviews following proper hiring and selection procedures.
• Works all stations in the Back of House to assist Team Members during peak times and to maintain service and quality standards.
• Create, cost, and prepare daily specials. Communicate daily specials, shift priorities, and daily productions to all Team Members to ensure they are prepared and set up for success.
• Maintain restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained.
• Ensure sanitation procedures are in place and the restaurant is clean and organized at all times.
• Adhere to alcohol awareness procedures.
• Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
• Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage.
• Monitor and evaluate products and services provided by vendors to ensure adherence to Tavistock’s standards.
• Assume Chef’s duties in the absence of the Executive Chef.

Qualifications

• Proven culinary expertise as a Sous Chef in an upscale, high-volume environment.
• A passion for delivering memorable dining experiences.
• Leadership skills and a commitment to maintaining the highest culinary standards.