Executive Chef

Executive Chef Duties and Responsibilities

• Hire, train, supervise, schedule and lead entire kitchen staff of busy Café and Catering operation
• Ensure that all cooks and kitchen staff members adhere to food safety standards
• Perform quality control checks on food leaving the kitchen and participate in daily line checks to ensure that all food is fresh and properly prepped and stocked for service
• Order, manage, and maintain all food inventory so that all necessary ingredients are stocked for service and that adequate prep levels and pars are achieved
• Streamline the kitchen processes to maintain prompt service times
• Set regular cleaning standards for the kitchen, and verify that proper sanitation and cleanliness is being followed
• Write prep lists to guide prep and line cooks, and use Catering Sheets (BEO’s) to write prep lists for Catering Events so that all Catering prep is completed hours before the event starts (most of this prep can be done 1-3 days prior to the event date (sometimes longer if items are meant to be frozen)
• Write kitchen schedule to minimize overtime and maximize productivity
• Assist with prep production for both catering and the café to help support the team and alleviate the prep load
• Write menu descriptions of any new menu items, and communicate with the FOH about all questions and concerns they may have
• This is a working chef position, and you must be willing and able to actively participate in the day to day prep / service / and overall operations in order to achieve the goals of the company

Experience, Requirements and Schedule

• Strong organizational and culinary skills with attention to detail
• Excellent communication, interpersonal, and conflict resolution abilities
• Physical stamina to withstand working on the line for a full shift, and ability to lift 50# safely
• Passion for delivering the highest quality food and culinary experiences
• Ability to multitask, prioritize tasks and prep projects, and adapt to changing business levels and priorities
• Standard shift begins at 8 am. Must be able to work both weekend days. Salary is based off approximately 45 hour work week.
• Some days will require working a station, most days will require being present on the line to expedite from 11 : 30 or noon about 2 pm depending on business levels
• Schedule will fluctuate depending on catering business levels, some evening shifts will be required on busy Thursday nights at the Café and / or during catering parties
• Compensation based on experience and ability to perform the job competently

Benefits

• Retirement plan w / company match
• Health insurance
• Paid time off
• T pass
• Free access to most cultural institutions across Boston and nationally
5 days ago