Alcove is a vibrant neighborhood restaurant, with food inspired by the farm coast and hosted in a beautiful waterfront space in Boston’s West End.

Scope & General Purpose:

As a Sous Chef at Alcove, this position oversees kitchen operations daily, with a focus on AM and Swing service periods. The primary focus of this role is direct work with cooks, prep team and dish team, menu execution, care of kitchen space and collaborative work with all other team members towards Alcove financial success. The Sous Chef is multi-faceted, organized and a great communicator. Alcove strives for excellence in all aspects of service, including in-restaurant dining, private events, patio service, lunch service and all components of being a guest driven, dynamic restaurant. The Sous Chef is passionate about getting the details right, continually improving, meeting all established standards for food quality and safety.

The Alcove Kitchen Team is committed to the following job components, designed to create a meaningful, growth-oriented position:

• Recognize that Alcove success is centered around building a diverse, inclusive and team with varying skill sets and experience levels;
• Cultivate meaningful relationships with the BOH team that express a commitment to the kitchen team members and food program;
• Exude passion for food, teaching, fast-paced restaurant life and strategic planning related to your kitchen.

Schedule: Full-time schedule, with shifts across Alcove’s hours of operation.

• Able to work ten hour-plus shifts, stand, sit, squat, or walk for extended periods of time, walk up and down stairs
• Able to grasp, reach overhead, push, lift and carry up to 50 pounds

Management Structure: Reports to Nicki Hobson, Executive Chef

Responsibilities:

• Ensure the quality of the food offered by the restaurant is of the highest standard, reflective of Alcove identity, and restaurant execution needs
• Contribute to seasonal, regular menu changes, with thought given to food creativity, cost, and execution of each dish
• Teach line cooks to execute all components of the menu
• Support training, managing, and coaching of a full kitchen staff, covering Cooks, Prep Cooks, & Kitchen Utility
• Commit to teaching all incoming kitchen staff knife skills, cooking techniques, food safety and other necessary skills
• Oversee the mise en place for each station, as needed per shift and supervise staff to ensure the quality of the food coming from their station
• Uphold all applicable health & sanitation regulations
• Complete food orders and food inventory, taking appropriate inventory daily based on volume
• Provide for the continuing education and development of both front- and back-of-house staff
• Be the voice of the kitchen in pre-meal briefings and provide information on products, techniques, and the provenance of what we serve
• Display commitment to volume-oriented service with precise execution
• Participate in and help oversee off-site catering, public events, private events, and key Alcove marketing opportunities

Job Requirements:

• Minimum 3 years’ experience working in a high-volume culinary business
• Ability to work well under pressure in a fast-paced, ever-changing work environment
• Excellent verbal and written communication skills
• Advanced knowledge of health and sanitation code and policies
• Highly organized with strong attention to detail
• High integrity and professionalism2024-03-09 16:37
• A positive, joyful, upbeat, and energetic attitude – leading by example

Alcove is an equal opportunity employer. All employment decisions are made without regard to race, color, age, sex, religion, gender, transgender status, gender identity or expression, national origin, disability, genetic information, or other protected characteristic as outlined by federal, state, or local laws.

To apply, please send your resume to the email provided below.