Seeking a passionate Executive Sous Chef for a waterfront upscale restaurant in Boston’s Seaport, offering panoramic harbor views and a vibrant atmosphere. The role involves supporting culinary excellence, leading and developing a talented kitchen team, and delivering a refined dining experience from private events to lively bar scenes.
Support the Executive Chef in managing back-of-house staff, ensuring high standards, ongoing training, and development.
Achieve or exceed budgeted labor, food, and supply costs through effective planning.
Oversee inventory, ordering, and sanitation procedures, maintaining OSHA compliance.
Ensure guest satisfaction through a hands-on, leadership-driven approach and a commitment to quality.
Qualifications include at least 2 years of culinary management in fine dining, strong leadership and communication skills, and attention to detail. A culinary degree is a plus. The pay range starts at $80,000/year. Benefits include training, career growth, health plans, discounts, paid time off, and bonuses.