Executive Sous Chef-Boston

Barcelona Wine Bar; Brookline (MA); On-site; USD 70,000 - 95,000; Full time

Job summary

Barcelona Wine Bar is seeking an Executive Sous Chef to lead our kitchen team and manage weekly food and supply inventories. You will craft seasonal menus and adjust offerings based on ingredient availability, while ensuring top quality and guest satisfaction.

The role emphasizes staff leadership, cost control, and compliance with safety standards in a fast-paced environment. You will collaborate closely with front-of-house teams to deliver exceptional dining experiences.

Qualifications

• 8+ years in a high-volume kitchen with leadership responsibilities.
• Experience directing culinary operations and menu planning.
• Ability to manage food costs and staffing efficiently.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus to meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and minimize waste
• Recruit and manage kitchen staff
• Ensure compliance with nutrition and sanitation regulations
• Maintain a positive and professional approach with guests

Skills

Leadership

Kitchen management

Menu development

Cost control

Staff recruitment

Communication

Problem solving

Stock & inventory

Education

8+ years of restaurant experience

High-volume restaurant experience

Tools

Restaurant software (POS/Inventory)

Job description

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