Executive Kitchen Lead: Ops, Training & Cost Control

Flamingo; Boston (MA); On-site; USD 55,000 - 75,000; Full time

Job summary

Flamingo in Boston is seeking a capable Sous Chef to oversee kitchen operations in partnership with the Head Chef. The SC has autonomy to impact guest satisfaction and food quality while ensuring profitability and cleanliness in the kitchen.

You will help staff recruitment, training and development and support ongoing culinary excellence. You will supervise a kitchen team, monitor daily checklists, manage inventory and costs, and assist with scheduling, training and audits to meet health

Responsibilities

• Ensuring all kitchen positions execute routines and complete daily, weekly and monthly checklists and log out reports.
• Managing profit reporting and participation in monthly profit meetings.
• Assisting the HC with all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.
• Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.
• Assisting the HC with controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated.
• Tracking QSA’s and provide follow up training and improvements.
• Managing kitchenware and disposables budgets.
• Assisting the HC with managing kitchen staff schedule, overtime and labour targets.
• Monitoring sales trends and forecasts sales to ensure schedules are written to achieve sales and labour targets.
• Maintain high level food quality and presentation in accordance with organization’s standard recipes and specifications.

Job description

Flamingo in Boston is seeking a capable Sous Chef to oversee kitchen operations in partnership with the Head Chef. The SC has autonomy to impact guest satisfaction and food quality while ensuring profitability and cleanliness in the kitchen.

You will help staff recruitment, training and development and support ongoing culinary excellence. You will supervise a kitchen team, monitor daily checklists, manage inventory and costs, and assist with scheduling, training and audits to meet health