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Skills
Architectural Servicesunmatched
Budgetingunmatched
Communication Skillsunmatched
Compensation and Benefitsunmatched
Conflict Resolutionunmatched
Cook Dishesunmatched
Detail Orientedunmatched
Food Servicesunmatched
Health Planunmatched
Inventory Levelsunmatched
Inventory Managementunmatched
Leadershipunmatched
Mentoringunmatched
OSHAunmatched
Operations Managementunmatched
People Managementunmatched
Product Costingunmatched
Regulationsunmatched
Retailunmatched
Sanitationunmatched
Seafood Departmentunmatched
Team Lead/Managerunmatched
Training Programunmatched
Description
Overview:
Oceanaire Seafood Room
Boston, MA
Executive Chef
Lead the culinary team at one of Boston’s premier seafood destinations. The Oceanaire Seafood Room offers an elevated dining experience in a stunning architectural setting, where fresh, sustainably sourced seafood takes center stage. As Executive Chef, you'll have the opportunity to showcase your creativity through innovative seafood-focused cuisine, mentor a talented culinary team, and deliver exceptional guest experiences in a sophisticated, upscale environment known for excellence in both food and service.
Benefits:
Extensive and well-rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
Paid sick leave
Paid time off
Monthly discretionary bonus potential
Responsibilities:
Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
Achieve or exceed budgeted labor and other cost centers through proper planning and execution
Oversee weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications:
At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment
Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic