Executive Sous Chef: Lead Kitchen & Menu Creation

Barcelona Wine Bar; Boston (MA); Sur place; USD 85 000 - 120 000; Plein temps

Résumé du poste

Barcelona Wine Bar is seeking an Executive Sous Chef to lead the kitchen, supervise staff, and manage weekly food inventory while crafting a seasonal menu.

You will direct food preparation, maintain high standards of quality and sanitation, and collaborate with front-of-house to deliver exceptional guest experiences in a fast-paced, high-volume setting.

Experience in high-volume restaurants and strong leadership are essential to succeed in this role.

Qualifications

• 8+ years of experience in a kitchen, preferably in high-volume environments.
• Experience leading kitchen staff and managing inventory and costs.
• Solid knowledge of sanitation regulations and kitchen safety best practices.

Responsabilités

• 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 oversee sanitation and safety.
• Oversee portion control and waste reduction.
• Recruit and manage kitchen staff and arrange equipment needs.
• Provide final plating and oversee guest experience.
• Handle administrative duties related to kitchen operations.

Connaissances

Food & wine passion

Kitchen management

Leadership

Problem solving

Delegation

Communication

Cooking trends

Computer software

Description du poste

Barcelona Wine Bar is seeking an Executive Sous Chef to lead the kitchen, supervise staff, and manage weekly food inventory while crafting a seasonal menu.

You will direct food preparation, maintain high standards of quality and sanitation, and collaborate with front-of-house to deliver exceptional guest experiences in a fast-paced, high-volume setting.

Experience in high-volume restaurants and strong leadership are essential to succeed in this role.