Kitchen Manager/Sous Chef

TN United Kingdom; Cambridge; On-site; GBP 30,000 - 50,000; Full time

Job summary

An innovative culinary establishment is seeking a dynamic Kitchen Manager/Sous Chef to lead a passionate team in a vibrant restaurant setting. This role is pivotal in shaping the culinary experience, focusing on local ingredients and the fusion of Japanese and Spanish cuisines. You will be responsible for team management, operational excellence, and recipe development, all while fostering a positive work environment. Join a forward-thinking organization that values community engagement and employee growth, offering competitive salaries, health benefits, and opportunities for career advancement. If you are enthusiastic about culinary arts and team collaboration, this is the perfect opportunity for you.

Benefits

Health Insurance

Vacation

Career Growth Opportunities

PPE Provided

Community Engagement Initiatives

Qualifications

• Experience in kitchen management and culinary arts is essential.
• Strong leadership skills to manage and develop a culinary team.

Responsibilities

• Oversee scheduling, training, and staff management in the kitchen.
• Manage inventory, food costing, and ensure operational efficiency.

Skills

Team Management

Culinary Skills

Inventory Management

Recipe Development

Customer Service

Education

Culinary Arts Degree

Tools

Google Suite

Squarespace

Toast

Doordash

Craftable

Job description

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Pagu is currently seeking an experienced kitchen manager/sous chef to lead their culinary team.

What is PAGU?

PAGU is a Japanese tapas restaurant by James Beard Nominated Chef/Owner Tracy Chang. Located in Cambridge’s innovation hub between Central Square and MIT, we serve lunch and dinner, including takeout and patio dining. The menu highlights local ingredients and celebrates the harmony of techniques and flavors of Japanese and Spanish cuisines inspired by Chang’s experiences with O Ya, Le Cordon Bleu Paris, Restaurante Martin Berasategui, Guchi’s Midnight Ramen, and Harvard’s Science & Cooking course.

They are a group of loyal, hard-working, detail-oriented team players eager to serve their community. They are building a company that people love and are proud to work with. They are not just chefs; they are not just service professionals; they are collaborators, growing and improving together every day.

PAGU is an equal opportunity employer. Chef/Owner Tracy is fluent in Spanish, Mandarin, English, with mild language skills in French and Portuguese.

They ask themselves:

How do they better care for their team?

They are dedicated to building a PAGU family that shares core values of education, leadership, teamwork, empathy, and passion for serving others. Just as they expect you to carry out your responsibilities, it is their collective duty to create a fun environment for everyone to learn, grow, and thrive together. They look forward to supporting you with a competitive salary (based on experience), health insurance, vacation, mileage, and career growth opportunities.

The safety and well-being of their team and community is their top priority. They provide proper PPE and have made adjustments to keep everyone safe.

How do they better care for their guests?

How do they better care for the community?

At Pagu, community is at the forefront of everything they do. In response to Covid, Chef Tracy co-founded two non-profits prioritizing safety and well-being over profits: Off Their Plate and Project Restore Us. By joining team Pagu, you will be involved in both operations and the growth of her non-profit work, where giving back to essential worker communities is woven into weekly responsibilities.

Accolades:

• 2020 James Beard Foundation Best Chef Northeast: Semifinalist
• 2022 James Beard Foundation Outstanding Restaurant: Semifinalist
• 2023 James Beard Foundation Best Chef Northeast: Semifinalist
• 2023 Boston Magazine: Best Chef with a Mission

As Kitchen Manager/Sous Chef, you will be responsible for:

Team

• Scheduling
• Training and education
• Staff management and development

Operations

• Opening/closing
• Inventory management and procurement
• Prep, line cooking, and expo
• Waste management
• Equipment maintenance management
• Cleaning and organization
• Coordinate with FOH to prep and execute BEOs (banquet event orders, menus) for events, weddings, etc.

Product

• Recipe knowledge/development
• Allergy knowledge

Financials

• Food costing/pricing

Technical

• Google Suite
• Squarespace
• Toast
• Doordash/Caviar
• Craftable/Foodager

Attitude

• Team player, positive attitude, solutions-oriented
• Desire for self and team improvement
• Commitment to delivering the best guest experience

Visit them: 310 Mass. Ave., Cambridge, MA 02139

Get to them: by T: Central Square or Kendall Square on the Red Line; by bus: routes 1, 47, 77, 83, 91

PAGU prioritizes public health and employee safety. They require proof of full vaccination for indoor dining, along with temperature checks and masks when not eating or drinking. All employees are fully vaccinated.