Executive Chef

Evviva Trattoria; Hanover (MA); On-site; USD 90,000 - 130,000; Full time

Job summary

Evviva Trattoria in Hanover, MA seeks an Executive Chef to efficiently operate the kitchen within budget and labor standards. You will lead, train, and supervise kitchen staff, ensuring high standards of cleanliness and food quality across all stations.

You will manage purchasing, inventory, vendor relations, and menu execution, while maintaining certifications and safety protocols. This role requires strong leadership and hands-on kitchen oversight.

Qualifications

• Experience managing a kitchen within budget and labor standards.
• Proven ability to train and supervise kitchen staff.
• Strong knowledge of food safety and sanitation practices.

Responsibilities

• Write a schedule covering all stations every day within labor budget.
• Establish and enforce cleanliness and quality standards for food coming in and in prep.
• Understand weekly projections and plan to meet them.
• Perform accurate monthly inventory.
• Maintain good relationships with vendors and manage weekly purchasing within budget.
• Hire qualified kitchen personnel and set training standards.
• Conduct performance reviews and ongoing cross-training plans.
• Execute progressive discipline as required.
• Prepare prep sheets and oversee AM/PM line checks.
• Keep recipes up to date in prep books and track waste for inventory.
• Develop weekly food plans and coordinate maintenance logs for kitchen equipment.
• Communicate menu changes, 86’d items, and product changes to staff.
• Ensure Serv Safe, Tips, Allergy and Choke Safer certifications are current.

Job description

The Executive Chef’s role is to efficiently operate the kitchen staying within the budget and labor standards.

Your duties and responsibilities include but are not limited to the following:

• Responsible for writing a schedule to cover all stations all days within the labor budget.
• Establish and reinforce standards for cleanliness of kitchen and quality of food coming in the door and being prepared.
• Have knowledge of the weekly projections and have plans in place to meet projections.
• Perform monthly inventory accurately and efficiently.
• Has a good standing relationship with vendors.
• Has knowledge of ordering and ability to stay within weekly purchasing budget, keeps pars updated according to the day of the week and season.
• Hires qualified kitchen personnel according to our needs. Sets standards for training and provides support for all employees.
• Completes performance reviews, station reviews and has a plan for ongoing training/cross training.
• Executes progressive discipline.
• Writes and validates prep sheets.
• Completes and oversees both am and pm line checks.
• Keeps all recipes up to date in the prep books.
• Keeps track of waste for monthly inventory purposes.
• Has daily/weekly/monthly cleaning plans.
• Develops weekly food plans.
• Knows who to contact if there are maintenance issues with any kitchen equipment and keeps logs of repairs and maintenance.
• Passes on food knowledge to all employees, attends pre-shifts.
• Has good communication about menus changes, 86’ed items and product changes.
• Serv Safe, Tips, Allergy and Choke Safer certifications must be up to date.

Audits ticket times to ensure they are within company standards.