Executive Sous Chef

The 'Quin House; Boston (MA); On-site; USD 65,000 - 90,000; Full time

Job summary

The 'Quin House, a prestigious private social club in Boston, seeks an Executive Sous Chef to lead culinary operations. This role demands extensive experience in a culinary environment, particularly in modern culinary techniques and staff management. Join a vibrant team committed to exceptional service and food quality in a dynamic venue.

Qualifications

• 5+ years experience in culinary management required.
• Background in Japanese and Mediterranean cuisine preferred.
• Experience in F&B concepts and new openings valued.

Responsibilities

• Provide leadership and training to staff.
• Develop menus and maintain food quality standards.
• Monitor kitchen financial performance and member satisfaction.

Skills

Culinary techniques

Team management

Food hygiene practices

Communication skills

Financial acumen

Education

Culinary school diploma

High School Diploma or equivalent

Job description

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Description

The 'Quin House is a multi-award-winning modern private social club in Back Bay that brings together a diverse mix of interesting and interested members of all ages, industries, and backgrounds to forge meaningful connections, expand lives and create a community of impact.

A vibrant, reimagined hospitality venture intended to enrich the lives of those who join, the club is based on the core principles of providing a place in the city that embraces diversity & inclusivity, stimulating experiences in programming, amazing food and beverage, beautiful design, top-notch hospitality and philanthropy.

Primary Responsibilities

• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
• Develop and implement food philosophy that align with organizational policies and goals
• Create dynamic menus for all outlets that evolves and changes on a regular basis
• Develop recipes and input into the recipe database
• Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• Monitor and analyze each kitchen cost centers financial performance and contribution to club’s profitability
• Develop, implement and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the Director of Operation/Food & Beverage
• Implement and maintain F&B marketing and other marketing activities and club programming initiatives
• Hire, train, empower, coach and counsel, performance and salary reviews
• Implement payroll, reports, forecasts, and food inventory
• Coordinate operations with other club departments to ensure efficient member service
• Assist in the implementation of procedures to increase member and employee satisfaction
• Understand all policies, procedures, standards, specifications, guidelines and training programs for The Quin
• Assume 100% responsibility for the culinary quality including staff meals
• Perform purchasing and inventory responsibilities on a daily/weekly/monthly basis
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop the staff in all areas of managerial and professional development
• Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members
• Investigate and resolve member complaints regarding food quality, service, or accommodation
• Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests

Position Requirements

• At least five (5) years of experience in the direction and management of employees in a culinary environment
• Startup/opening of hotels and restaurants experience preferred
• Background in modern Japanese and Mediterranean cuisine preferred
• Advanced knowledge of culinary, baking and pastry techniques
• Thorough knowledge of food preparation techniques and food hygiene practices
• Service oriented style with professional presentations skills
• Maintain high standards of personal appearance and grooming
• Experience managing and developing teams
• Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
• A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
• Excellent oral and written communication skills
• Detail oriented, excellent prioritization, time management, organizational and follow up skills
• Demonstrated ability for process excellence and project management
• Experience implementing new F&B concepts
• Good financial acumen
• Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
• Open availability and flexibility to work according to the needs of the business
• Comfortable with WORD, PowerPoint and Excel
• Culinary school diploma required
• High School Diploma or equivalent

About The Organization

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Seniority level

• Director

Employment type

• Full-time

Job function

• Management and Manufacturing
• Industries

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