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Ref #: 983817
Location: Boston - Massachusetts
Salary: 90,000 to 100,000
Category: Restaurants

Looking for 2 fantastic Chefs or Sous Chefs ready for the next step in Boston within casual dining restaurants!

Executive Chef 
  
  
The Chef in training will create passion and enthusiasm for the company vision “To be the most loved and best run restaurant in North America”.  They will ensure that the standards are executed flawlessly throughout your kitchen every day and carry enough wisdom and experience that other Chefs will gravitate towards and want to learn from you. This Chef is responsible for the overall smooth operation of the kitchens and the delivery of outstanding food quality and service excellence through teamwork, motivation and strong leadership. The opportunity also exists to overlap into the front of house as a partner to the General Manager overseeing the entirety of the front house operations at a high level as a mentor to staff and the leadership teams alike - the team of Sous Chefs and Supervisors.

  • Developing the kitchen team through extensive training ensuring they fully understand the brand and employee values.
  • Responsible for management teams’ performance levels, developing leadership teams and growing your leadership grids.
  • Identifying leadership potentials and monitoring and supporting their development to sustain organizational new restaurant growth targets.
  • Building a team of strong future leadership so that the company can grow restaurants in the U.S.A and Canada.
Kitchen Operations Management
  • Responsible for food revenues and meeting financial targets as a restaurant.
  • Responsible for daily/weekly numbers as a restaurant, using the sales, budgets, profit goals and other controllable costs, and making necessary adjustments to ensure the highest profitability at the end of every week and more importantly understanding the variances, where they come from and producing solutions.
  • Developing and communicating a 16-week plan for the kitchen business and selling the concept to the Regional Directors.
  • Ensuring quality standards for food production within the restaurant.
  • Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership. You will support all team members in their efforts to achieve food & service excellence.
  • Auditing and influencing productivity, scheduling and labor costs as part of the P & L statement.
  • Conducting ongoing audits of the restaurant and kitchen with the General Manager to ensure the business is strong and set up for success.
  • Mentor training standards for employees at all levels for the kitchen overall and for their specific roles.
  • Manage and lead the kitchen team, including overall all aspects of the employee process, i.e., hiring, payroll administration, employee development, scheduling, performance evaluation, discipline and termination.
  • Participate in new employee orientations as a high-level Executive Chef; provide on the job training where appropriate to support staff performance of job duties.
  • Provide support to the management teams, performing managerial duties and functions.
  • Spending time every day ensuring every plate is perfect for the guest from the back door to the table.
  • A strong support to the region with the new menu product seminars as a group of Chefs.
  
QUALIFICATIONS
  • Minimum 1-5 years as a Chef de Cuisine/Exec Chef in a full-service dining service experience.
  • Previous experience overseeing and mentoring other Chefs is an asset. 
  • 10 years’ progressive experience in a variety of dining environments.
  • Red Seal Certification is an asset.
  • Post-secondary education is an asset.
  

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