Chef de Cuisine

Jfrestaurants; Boston (MA); On-site; USD 85,000 - 100,000; Full time

Job summary

Join a leading hospitality group as a Chef de Cuisine at the Winthrop Center in Boston. This role entails overseeing kitchen operations, developing seasonal menus, and leading a dedicated culinary team while maintaining excellence in food quality and compliance.

Benefits

PTO package

Medical, Dental, and Vision benefits

Transit Benefits

401K

Dining perks across all Restaurants properties

Opportunities for professional development

Qualifications

• Minimum 3+ years of experience in a leadership role.
• Strong knowledge of kitchen operations, food costing, and labor management.
• Ability to maintain a collaborative and disciplined kitchen culture.

Responsibilities

• Manage and lead all kitchen personnel for high-quality preparation.
• Oversee menu development and ensure food cost management.
• Train and mentor Sous Chefs and BOH employees.

Skills

Kitchen operations

Food costing

Labor management

Menu development

Leadership and team development

Hospitality

Job description

John Fraser Restaurant Group is seeking a talented and experienced Chef de Cuisine to lead the kitchen at the Winthrop Center, Boston. This is an exciting opportunity to be part of an acclaimed hospitality group known for its commitment to culinary excellence, seasonality, and elevated dining experiences.

Essential Job Functions:

The Chef de Cuisine will manage and lead all kitchen personnel, ensuring the high-quality preparation and presentation of all menu items while overseeing food handling and storage in accordance with company standards and health regulations. They will develop and refine seasonal menus, coordinate ingredient purchasing to ensure efficiency and cost control, and maintain food and labor costs in line with financial goals. Additionally, the role involves supporting and mentoring Sous Chefs through all meal periods.

Certification in Food & Allergen Protection is required.

Key Responsibilities:

• Food Cost Management:
• Monitor overall food cost for the venue, tracking purchases and sales daily.
• Ensure proper ordering, receiving, storage, and waste management to control costs.
• Oversee monthly food inventory and place orders when covering Sous Chef shifts.
• Labor Cost Management:
• Manage overall labor costs for the venue.
• Create and adjust schedules according to staffing guides and business needs.
• Menu Development:
• Follow and enforce SOPs for menu development, including:
• Leading menu meetings.
• Implementing testing/tasting protocols.
• Standardizing recipes for consistency and quality.
• Communicating changes effectively across departments.
• Coordinate with FOH Managers and Reservations to ensure menu alignment.
• Oversee training and implementation for both FOH & BOH, including:
• Updating mise-en-place (MEP).
• Refining menu descriptions.
• Conducting staff line-ups to ensure knowledge and execution.
• Staff Development & Training:
• Assist in hiring and onboarding for specific venues.
• Oversee and monitor the training of BOH line employees.
• Train and mentor Outlet Sous Chefs for their respective outlets.
• Meeting Representation:
• Lead daily lineup meetings with the BOH team.
• Attend weekly Outlet Chef meetings and weekly Department Head meetings to ensure alignment with operational goals.
• Kitchen Maintenance & Compliance:
• Implement SOPs for reporting and resolving kitchen maintenance issues with the engineering department.
• Ensure strict adherence to DOH standards and HACCP plans, including:
• Implementing all SOPs related to DOH compliance.
• Conducting weekly HACCP log checks to maintain food safety protocols.
• Coverage & Operations:
• Provide coverage for breakfast, lunch, dinner, room service, overnight operations, events, and commissary as needed.

Qualifications

• Minimum 3+ years of experience in a leadership role within a professional kitchen.
• Strong knowledge of kitchen operations, food costing, labor management, and menu development.
• Proven ability to lead and develop a team while maintaining a collaborative and disciplined kitchen culture.
• Ability to work in a fast-paced, high-volume environment while upholding quality and efficiency.
• Experience with kitchen technology and inventory systems is a plus.
• Passion for hospitality, culinary excellence, and team development.

Benefits:

• Salary - $85,000 – $100,000 (based on experience)
• PTO package
• Medical, Dental, and Vision
• Transit Benefits
• 401K
• Dining perks across all Restaurants properties
• Opportunities for professional development

This is an incredible opportunity to make a significant impact at one of Boston’s newest dining venues. Join John Fraser Restaurant Group and be part of a team that values excellence, creativity, and growth.

To learn more about John Fraser Restaurant Group, please visit: https://www.jfrestaurants.com

John Fraser Restaurantsis proud to be an Equal Opportunity Employer.