The Executive Chef is responsible for creating and contributing to the menu’s appeal by creating dishes tailored to local and regional tastes.
Experience:
Must have at least four (4) years of progressive Culinary Management experience, with at least two (2) year of Executive Chef experience in a Full-Service Restaurant.
Valid ServSafe and/or Food Managers Certificate.
The Executive Chef will:
- Oversee hiring, training, scheduling, coaching, mentoring, and administering company policies for the Kitchen Team.
- Create weekly specials based upon the freshest local ingredients, to include updating the current Menu as needed with changes.
- Manage all back of house staff in a high-volume kitchen, including ongoing training, development and staff communication.
- Oversee and implement sanitation procedures and organization of work area adhering to all OSHA regulations.
- Maintain and enhance food products through creative menu ideas, innovative recipes and commitment to excellent cuisine.
- Oversee weekly and monthly inventory, to include working with the Sous Chefs on ordering supplies.
- Adhere to all CDC Guidelines required for Restaurants, while following the City of Boston’s specific Guidance on Phased Reopening.
Ideal candidates must be able to work a flexible schedule, with the ability to motivate their team. Must be self-directed, motivated and able to adapt to changing situations.
Extensive protocols and sanitation guidelines in place to help stopp the spread of COVID-19. Department guidelines have been put in place to ensure a safe and healthy environment for employees and guests.
