About the restaurant:  The restaurant is a neighborhood Italian restaurant in a popular neighborhood of Boston. Known for prime steaks, handcrafted pasta, wood-fired pizza, fresh mozzarella, and craft cocktails, this restaurant is a place where craft matters, relationships are built over time, and both guests and team members are treated as family. This restaurant also offers exceptional private dining spaces for events of all sizes.

Reports to: Executive Chef

Schedule: Full-time, 5 days per week, including mornings & weekends.

Scope & General Purpose: The AM Sous Chef will ensure that the restaurant upholds the highest standards of food quality and safety. The primary focuses of this role are to work with
the prep team to produce an incredible product while also learning the restaurant’s established culinary systems.

The Chef de Cuisine serves as the operational backbone of the kitchen — ensuring quality, consistency, and cleanliness standards are upheld on every shift, building a cohesive BOH team,
and maintaining clear communication with FOH leadership. This role carries genuine ownership over the kitchen’s daily performance and culture. Precision, accountability,
leadership, and a passion for food are essential to succeeding in this role.

We teach, train and develop employees, emphasizing ambition, problem solving and communication.

Essential Duties & Responsibilities

• Oversee the preparation, cooking and plating of all dishes to ensure consistency, quality, and adherence to recipes and standards
• Oversee and expedite brunch/lunch service from Friday to Sunday
• Supervise the prep team
• Oversee the butchering of meat and fish,
• Coordinate repairs and maintenance in a timely manner and keep records for maintenance done
• Lead the kitchen during service with confidence and composure, maintaining clear communication across all stations
• Order all necessary items for menu execution, making sure that the product arrives at the restaurant accurately and in the correct condition
• Address any ordering or delivery issues and supervise that food supplies are put away in an organized and timely fashion
• Train all prep cooks and BOH staff to prepare and plate all dishes to the desired specification, providing guidance, instruction, and continual feedback
• Establish clear expectations for prep team and hold team members accountable, including documentation and follow-through on performance issues; lead with directness and
  fairness
• Participate in the training, coaching, and managing of all kitchen hourly staff while maintaining morale, including providing in the moment corrections with a positive attitude
• Ensure thorough and efficient kitchen set-up, cleaning, and care of facilities; hold the team to a high cleanliness standard and take immediate corrective action when those standards are not met
• Check and maintain that all kitchen equipment is in working order and call maintenance companies regarding repairs as needed
• Regularly review decision-making around ordering, inventory, and staffing with the Executive Chef
• Support inventory management systems, reviewing food cost and labor cost regularly, and contributing to achieving monthly financial targets
• Contribute to continuing education for kitchen staff, covering updated kitchen knowledge, operations skills, and health and sanitation guidelines
• Communicate clearly, calmly and effectively with the FOH team during service as needed
• Effectively communicate any necessary information to the FOH team, encourage synergy in service, understand allergen protocol and resolve any issues that arise
• Ensure all guests have a wonderful experience by always considering what is best for our guests
• Have FUN!
• Other responsibilities and duties as assigned

Requirements of the Role

• Strong working knowledge of food prep techniques, cooking methods, restaurant service, safety, and sanitation practices
• 3–5+ years of prior BOH management experience, including direct experience managing a kitchen team
• Demonstrated ability to develop and hold accountable cooks at varying skill levels
• Experience managing food cost, labor cost, and daily kitchen financial reporting
• Able to work well under pressure in a fast-paced, ever-changing work environment
• Self-motivated and able to work independently with minimal supervision
• Strong leadership, interpersonal, & hospitality skills
• Availability to work nights and weekends, and holidays
• Excellent organizational & communication skills
• Able to work well and be a leader in a team-oriented environment
• Comfortable standing/walking for 8+ hours, and be able to bend, push, pull, and/or lift 50 lbs.

*The above job description can be amended at any time by Management*

*This restaurant is an Equal Opportunity Employer*