Executive Sous Chef

Carver Road Hospitality; Everett (MA); On-site; USD 65,000 - 95,000; Full time

Job summary

Join a leading hospitality group as an Executive Sous Chef, providing crucial support in kitchen operations at Seamark Seafood & Cocktails. This role involves overseeing culinary performance, staff training, and maintaining safety protocols amid the busy dining environment of Encore Boston Harbor. Ideal candidates should possess strong culinary knowledge and leadership skills, ensuring that kitchen operations meet high standards of quality and safety.

Benefits

Health, Dental, and Vision insurance

Competitive Pay

Qualifications

• At least 5 years previous experience as a Chef in a medium/high volume restaurant.
• Demonstrated knife skills and safe food handling required.

Responsibilities

• Supports Corporate Chef in BOH operations and scheduling.
• Conducts interviews, hires and trains new applicants.
• Ensures compliance with BOH standards and procedures.

Skills

Culinary knowledge

Sanitation knowledge

Verbal communication

Written communication

Menu planning

Problem-solving

Time management

Consultative skills

Education

Current Massachusetts Food Handler Card

Job description

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Seamark Seafood & Cocktails

Opened April 2024 at Encore Boston Harbor, Seamark will offer a contemporary interpretation of New England's timeless seafood dining experience, boasting a bounty of elevated favorites and featuring the freshest pier to plate fish, lobster and shellfish available.

Seamark Seafood & Cocktails

Opened April 2024 at Encore Boston Harbor, Seamark will offer a contemporary interpretation of New England's timeless seafood dining experience, boasting a bounty of elevated favorites and featuring the freshest pier to plate fish, lobster and shellfish available.

Job Summary

The Executive Sous Chef directly supports the Corporate Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Chef is responsible for the scheduling, training, access, and professional development of

all kitchen employees. The Chef will be responsible for the safety and success of the kitchen when the Corporate Chef is away.

Duties And Responsibilities

• Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge.
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
• Conducts decision-making process for interviewing, hiring, and training new applicants.
• Responsible for all kitchen job performance reviews.
• Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
• Ensures all employees are compliant with all BOH standards and procedures.
• Portrays a positive and professional attitude and appearance.
• Understands the policies and procedures of the organization and adheres to the Company standards outlined in the company Handbook.
• Complete all required Jolt checklists.
• Works with safety as a priority and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.
• Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.
• All other duties as assigned.
  
  

OUR IDEAL CANDIDATE

Experience, Education, And Certifications

• Has at least 5 years previous experience as a Chef in a medium/high volume restaurant.
• Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.
• Current Massachusetts Food Handler Card.
  
  

Skills

• Can illustrate consultative skills and ability to work cross-functionally.
• Exhibits excellent verbal and written communication skills.
• Has conversational fluency in Spanish
• Displays strong menu planning and demonstrated financial acumen with P&L statements, and labor models.
• Possesses excellent organizational skills, problem-solving skills, and time management ability.
• Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions.
• Computer proficient to include Microsoft word and Excel.
• Takes appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety.
  
  

Physical Demands

• Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods.
• Ability to make repeating movements of the arms, hands, and wrists.
• Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds/25 kilograms.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments.
  
  

Additional Requirements

• Ability to work evenings, weekends, and holidays, as needed.
  
  

As an important member of our team, you’ll be eligible for:

• Health, Dental, and Vision insurance
• Competitive Pay
  
  

The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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