Russell House Tavern in Harvard Square is seeking an Executive Chef. Grafton Group kitchens are chef-driven with an eye towards locally sourced ingredients and strong vendor partnerships. The position requires a creative and dedicated professional chef with a strong culinary and management background. Candidates must be able to teach, train, and lead their kitchen team as well as collaborate effectively with FOH management.
Role: The Executive Chef is responsible for the day-to-day management of their kitchen, including, but not limited to the following: curating menus, scheduling, ordering, managing inventory, managing food costs, controlling product quality, maintaining safety & compliance requirements, and managing personnel. The Executive Chef is expected to manage the culture of the kitchen and model professionalism through their work ethic and positive communication with both the BOH and FOH teams.
Responsibilities:
- Monitor kitchen financials, including monthly budgets, forecasts, and P&L
- Attend weekly management meetings to review progress towards achievement of business plan goals
- Develop and implement departmental SOP manuals, detailing standards of performance, policies, and procedures vital to the efficient operation of the kitchen
- Ensure a high level of food safety management and precautions in adherence with health department requirements
- Oversee inventory and ordering with a focus on projected demand and financial goals
- Curate seasonal and holiday menus in a proactive and timely manner
- Build and execute private event menus in concert with event managers
- Ensure and maintain quality control for all plates that leave the kitchen
- Complete and post kitchen schedules promptly, adjusting for levels of volume in accordance with monthly budget parameters
- Train, supervise, motivate, and discipline kitchen team members to ensure that their abilities and degree of professionalism meet the expectations of guests and the organization.
- Administer periodic performance reviews with kitchen team to convey and obtain feedback
- Conduct periodic meetings with sous chefs to rectify operational issues and create a regular forum for communication
- Collaborate effectively with management to provide optimal service team training and foster hospitality goals of the company
Salary: $100k+
Benefits:
- Comprehensive health and dental insurance
- Bonus plan structured monthly
- Free Garage Parking
- Paid vacation and sick time
- 401k with employer match
- Growth opportunities within restaurant group
- Dining Discount meals at group restaurants
Requirements:
- Ability to manage and motivate a team
- Minimum three (3) years of Chef de Cuisine or Executive Chef Experience
- Minimum five (5) years of experience managing food production and culinary operations in a restaurant
- High degree of professionalism with sound human resources management and business acument
- Excellent communication, problem-solving, and time-management skills
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Employment Type: Full time
