Executive Chef

Mission Beach House; Revere (MA); On-site; USD 90,000 - 130,000; Full time

Job summary

Mission Beach House is seeking an Executive Chef to lead a cost-efficient, clean, and safe kitchen while ensuring top-notch food quality and fast service. The role oversees all kitchen operations and requires an average 55–60 hour work week.

Key duties include building a cohesive kitchen team, modeling a positive management presence, ensuring safety and sanitation, and driving profitability through food and labor cost management while delivering guest-focused experiences.

Qualifications

• Executive Chef is responsible for operating a cost-effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements.
• Executive Chef is directly responsible for all kitchen operations.
• The Executive Chef is expected to work an average of 55-60 hours per week.
• Leadership responsibilities include: create a cohesive team within the kitchen; project a positive attitude within the kitchen and in the restaurant as a role model and member of the management team; maintaining a positive 'win-win' attitude; working vigorously to improve the restaurant through the use of quality management systems; demonstrating support for all decisions made by the management team; projecting a united management front to the staff.

Responsibilities

• Building the Business and Guest Base: Work closely with the General Manager to build food sales through the delivery of consistent, high quality products; operate the kitchen with a guest-satisfaction mentality; make decisions based on what is best for the guest; solve problems so that each guest will want to return.
• Quality of Operations: Ensure strict adherence to standards for food quality through the use of the 5 Routines; cultivate knowledgeable staff proud of our quality and concept; pay attention to details; maintain high standards in safety, security and sanitation; ensure Health Department regulations are enforced.
• Cost Management and Profitability: Work proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE.

Job description

The Executive Chef is responsible in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include:

• Create a cohesive team within the kitchen.
• Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
• Maintaining a positive "win-win" attitude
• Working vigorously to improve the restaurant through the use of quality management systems.
• Demonstrating support for all decisions made by the management team.
• Projecting a united management front to the staff.

Building the Business and Guest Base

• Working closely with the General Manager "Owners" to build food sales through the delivery of consistent, high quality products.
• Operating the kitchen with a guest-satisfaction mentality.
• Making decisions based on what is best for the guest.
• Solving problems so that each guest will want to return.

Quality of Operations

• Ensuring strict adherence to our standards for food quality, through the use of the 5 Routines.
• Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
• Paying attention to details.
• Maintaining high standards in all areas of safety, security and sanitation.
• Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability

• Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE.