Executive Sous Chef

Carver Road Hospitality; Saugus (MA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to join their dynamic team. This role involves supporting the Corporate Chef in all back-of-house operations, ensuring kitchen safety, quality, and profitability. Ideal candidates will have a minimum of 5 years of experience in high-volume restaurants and possess strong culinary skills, including menu planning and financial management. The position offers a competitive salary and benefits, making it an exciting opportunity for culinary professionals looking to advance their careers in a vibrant dining environment.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Competitive Pay

Qualifications

• 5+ years as a Sous Chef in a high-volume restaurant.
• Knowledge of sanitation and safe food practices.

Responsibilities

• Oversees kitchen safety and quality, ensuring recipe adherence.
• Manages payroll, inventory, and hiring of kitchen staff.
• Conducts performance reviews and trains team members.

Skills

Culinary Skills

Menu Planning

P&L Management

Communication Skills

Problem-Solving

Microsoft Word

Microsoft Excel

Spanish Fluency

Education

Massachusetts Food Handler Card

Job description

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Seamark Seafood & Cocktails
Opened April 2024 at Encore Boston Harbor, Seamark offers a contemporary take on New England's seafood dining, featuring the freshest pier-to-plate fish, lobster, and shellfish.

Position Summary

The Executive Sous Chef supports the Corporate Chef in all BOH operations, overseeing kitchen safety, quality, recipe adherence, and profitability. Responsible for scheduling, training, and developing kitchen staff, and stepping in during the Corporate Chef's absence.

Duties And Responsibilities

• Demonstrates deep knowledge of recipes and shares culinary insights.
• Manages operational systems including payroll, inventory, and purchasing.
• Handles interviewing, hiring, and training of new staff.
• Conducts performance reviews for kitchen staff.
• Coaches and develops team members with clear expectations.
• Ensures mechanical systems are operational and compliant with regulations.
• Maintains BOH standards and procedures adherence.
• Displays professionalism in attitude and appearance.
• Follows organizational policies and standards.
• Completes all safety checklists.
• Prioritizes safety and complies with safety standards.
• Engages in ongoing industry education.
• Participates in training, meetings, and pre-service briefings.
• Ensures guest and staff well-being following safety standards and health regulations.
• Performs other duties as assigned.

Our Ideal Candidate

Experience, Education, And Certifications

• Minimum 5 years as a Sous Chef in a high-volume restaurant.
• Knowledge of sanitation, culinary skills, knife handling, and safe food practices.
• Massachusetts Food Handler Card.

Skills

• Strong consultative and cross-functional skills.
• Excellent communication skills.
• Fluent in Spanish.
• Strong menu planning and financial skills including P&L management.
• Organized, problem-solver, and time manager.
• Proficient in Microsoft Word and Excel.
• Ability to maintain and repair BOH equipment.

Physical Demands

• Extended standing, walking, kneeling, bending.
• Repetitive arm, hand, wrist movements.
• Manual dexterity and hand-eye coordination.
• Lifting up to 50 pounds.
• Ability to work in heat, cold, chemicals, noisy environments.

Additional Requirements

• Willingness to work evenings, weekends, holidays.

Benefits

• Health, Dental, Vision insurance.
• Competitive pay.

Carver Road Hospitality values diversity and inclusion. This description is not exhaustive, and responsibilities may change. We are an equal-opportunity employer.