The Oceanaire Seafood Room – Sous Chef/Kitchen Manager

The Oceanaire Seafood Room has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality.

Sous Chef / Kitchen Manager – Boston, Massachusetts

Essential Duties and Responsibilities:

  • Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a do-whatever-it-takes attitude and a hands-on, lead-by-example management style
  • Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up
  • Achieve or exceed budgeted labor and other cost centers through proper planning and execution
  • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
  • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Requirements:

  • At least 2 years of Culinary Management experience in an upscale/fine dining establishment
  • Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality
  • Strong communication, leadership, and conflict resolution skills
  • Stable and progressive work history; Strong work ethic
  • Graduate of an accredited culinary program is a plus

Benefits:

  • Extensive and well-rounded training program
  • Continued career development and growth opportunities
  • Discount Dining and Retail Program
  • Management Referral Bonus Program
  • Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more

EOE

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How to apply

Email: jcraver@ldry.com

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