Executive Sous Chef-Boston

Barcelona Wine Bar; Brookline (MA); On-site; USD 70,000 - 90,000; Full time

Job summary

Barcelona Wine Bar in Brookline, MA, is seeking an Executive Sous Chef to lead the kitchen team, plan menus, and manage food inventory. You will ensure seasonal adjustments meet quality standards and oversee daily culinary activities in a bustling restaurant.

The role emphasizes cost control, staff development, and delivering an exceptional guest experience in a fast-paced setting.

Qualifications

• 8+ years of experience in a high-volume restaurant setting.
• Proven leadership and kitchen management abilities.
• Strong cost awareness, inventory control, and menu planning.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus to meet quality standards and seasonality.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff and ensure sanitation standards.
• Oversee portion control and reduce waste.
• Recruit and manage kitchen staff; handle administrative duties.
• Maintain high-quality dishes and guest experience under pressure.

Skills

Leadership

Kitchen management

Delegation

Communication

Problem solving

Trend knowledge

Guest experience

Education

8+ years experience

Tools

Computer software

Job description

The Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Sous Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

Responsibilities:

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big with plate

Skills:

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education/Experience:

• 8-years of experience
• High volume restaurant experience is a plus