Rebecca’s Culinary Group – Executive Chef

Rebecca’s Culinary Group is seeking an Executive Chef responsible for all Food and Beverage operations in Boston/Greater Boston area. This candidate, along with a culinary team, leads food production in a campus setting to include student/faculty café, conference spaces, and on campus catered events.

Essential Functions

  • Leads culinary staff in preparation of all food for student cafe, conference spaces, and on-site catering.
  • Demonstrates commitment to quality and overall guest experience.
  • Maintains high standards for food served to our customers.
  • In leadership of team, able to write and price creative menus.
  • Must have experience planning, prepping, and executing events of up to 500 guests.
  • Must present well and make positive contribution to sales process during tastings and customer meetings.
  • Communicates and maintains excellent relationships with clients, customers, vendors, school stakeholders, senior management and corporate staff.
  • Maintains sanitary kitchen in accordance with HACCP program.
  • Works within strict company COVID protocols to mitigate risk to guests and staff.
  • Acts with agility in rapidly changing public health and regulatory environment.
  • Leads by example to create safe and sanitary kitchen and dining space for the college community.
  • Oversees development of creative and varied menus for students and guests.
  • Able to accommodate allergy and dietary preferences with interesting options. Familiar with international cuisines and willing to expand student’s palate’s with new choices.
  • With GM, responsible to manage kitchen in line with budgetary expectations.
  • Manages food and labor costs to budget.
  • Works to offer competitive and accurate pricing for catered events.
  • Oversees inventory, and internal reporting as required.
  • Communicates with GM and clients about menu pricing to achieve financial targets. Anticipates staffing needs, and plans to meet demand.
  • Purchases food in accordance with company guidelines, maintains proper inventory, and enforces loss control procedures.
  • Is an example and leader to kitchen staff including multiple Kitchen Managers and Sous Chefs.
  • Oversees recruiting, hiring, training and development of culinary staff in accordance with company policy and employment law.
  • Provides annual reviews to all direct reports, and trains subordinate managers to do likewise.
  • When necessary disciplines staff in accordance with policy.
  • Creates and maintains a safe and positive work environment for all staff by enforcing safety processes, anticipating potential safety issues, and fixing potential sources of injury.
  • Assists colleagues at other locations as need arise.
  • Attends occasional company-wide meetings and management trainings.
  • Cultivates strong relationship and builds rapport with client contacts.
  • Willing to adapt menus, budgets, staffing, and practices in accordance with all reasonable requests.
  • As part of an academic community, is a resource to the institution and collegial with all community members.
  • Represents Rebecca’s and client with highest levels of integrity and discretion. Upholds the values of both Rebecca’s and the client.

Required Experience and Qualifications

  • 10 years progressive kitchen experience, including at least 5 as Executive Chef
  • Demonstrated success managing kitchen in large volume restaurant or institution
  • Demonstrated success executing high end events
  • Professional appearance and manner
  • ServSafe, Allergen, and CPR Certified

Preferred Education and Experience

  • Culinary Degree
  • Experience in School or other Large Institution
Employment Type(s): Full Time
Base Pay: $80,000-$95,000/year

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How to apply

Contact: Russ Wells
Email: rwells@rebeccasculinarygroup.com

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