Pagu is currently seeking an experienced kitchen manager/sous chef to lead their culinary team.

What is PAGU?

PAGU is a Japanese tapas restaurant by James Beard Nominated Chef/Owner Tracy Chang. Located in Cambridge’s innovation hub between Central Square and MIT, we serve lunch and dinner, including takeout and patio dining. The menu highlights local ingredients and celebrates the harmony of techniques and flavors of Japanese and Spanish cuisines inspired by Chang’s experiences with O Ya, Le Cordon Bleu Paris, Spanish three-star Michelin Restaurante Martin Berasategui, Guchi’s Midnight Ramen and Harvard’s Science & Cooking course.

They are a group of loyal, hard-working, detail-oriented team players eager to serve their community. They are building a company that people love and are proud to work with. They are not just chefs; they are not just service professionals; they are collaborators, growing and improving together every day.

PAGU is an equal opportunity employer. Chef/Owner Tracy is fluent in Spanish, Mandarin, English, with mild language skills in French and Portuguese.

They ask themselves:

How do they better care for their team?
They are dedicated to building a PAGU family that shares core values of education, leadership, teamwork, empathy and passion for serving others. Just as they expect you to carry out your responsibilities, it is their collective duty to create a fun environment for everyone to learn, grow, and thrive together. They look forward to taking care of you with a competitive salary (based on experience), health insurance, vacation mileage, and career growth opportunities.

The safety and well-being of their team and community is their top priority. They provide proper PPE and have made adjustments to keep each other safe.

How do they better care for their guests?

Pagu is more than a restaurant. It is more than an experience. Like their mischievous and resilient pug friend Pearl, PAGU is a dynamic and transformative soul that pushes their friends and guests to live life fully, literally and physically. Through food and service, they aim to celebrate family, friends, innovation, and creativity.

How do they better care for the community?

At Pagu, their community is at the forefront of everything they do. In response to Covid, Chef Tracy co-founded two non-profits prioritizing safety and well-being over profits: Off Their Plate and Project Restore Us. By joining team Pagu, you will be heavily involved in both the operations and continued growth of her non-profit work, where giving back to the essential worker communities is woven into the weekly responsibilities.

Accolades: 

Best Restaurant Turned Grocer 2021 // Boston Magazine
Rising Star Chefs Game Changer // Star Chefs 2020
Basque Culinary World Prize Finalist 2020 // Basque Culinary World Prize
Best New Restaurants 2018 // Boston Magazine
Chef of the Year 2017 // Boston Globe
Best Ramen in Boston 2017 // Boston Magazine

As Kitchen Manager/Sous Chef, you will be responsible for:

Team

• Scheduling
• Training and education
• Staff management and development

Operations

• Opening/closing
• Inventory management and procurement
• Prep, line cooking and expo
• Waste management
• Equipment maintenance management
• Cleaning and organization

Product

• Recipe knowledge/development
• Allergy knowledge’

Financials

• Food costing/pricing

Technical

• Google Suite
• Squarespace
• Toast
• Doordash/Caviar
• Craftable/Foodager

Visit them: 310 Mass. Ave., Cambridge, MA 02139

Get to them: by T: Central Square or Kendall Square on the Red Line; by bus: routes 1, 47, 77, 83, 91

PAGU believes in prioritizing public health as well as the health, safety and welfare of their employees. They require proof of full vaccination for indoor dining as well as temperature checks and masks when not eating or drinking. All employees are fully vaccinated.

Apply via the email address below.