Sous Chef

Tavistock Restaurant Collection; Massachusetts; On-site; USD 40,000 - 75,000; Full time

Benefits offered by this job

Career Advancement Opportunities

Exceptional Dining Experiences

Team Building Activities

Job summary

An established industry player in the culinary field is seeking a talented Sous Chef to join their renowned team in Boston. This exceptional opportunity offers the chance to work in iconic restaurants known for their culinary excellence. As a Sous Chef, you will play a crucial role in delivering memorable dining experiences, coaching team members, and ensuring the highest standards of food quality and cleanliness. The company is committed to nurturing talent and providing growth opportunities, making it an ideal place for passionate culinary professionals looking to advance their careers. Join a vibrant team and make a significant impact in the culinary world!

Qualifications

• Proven culinary expertise as a Sous Chef in upscale environments.
• Leadership skills and commitment to culinary standards.

Responsibilities

• Coach and train Team Members to enhance performance and morale.
• Monitor restaurant operations to ensure standards are maintained.
• Create and prepare daily specials while managing kitchen tasks.

Skills

Culinary Expertise

Leadership Skills

Communication Skills

Food Quality Management

Education

High School Diploma or Equivalent

Job description

Description

Are you a talented Sous Chef looking for an exceptional culinary opportunity? Tavistock Restaurant Collection invites experienced Sous Chefs to join our culinary team in Boston. We have openings in our renowned restaurants, including Abe & Louie's, Atlantic Fish Company, and Joe's American Bar & Grill.

Why Choose Tavistock?

• Culinary Excellence: Our restaurants are Boston icons celebrated for their exceptional dining experiences.
• Growth Opportunities: Tavistock believes in nurturing and developing talent, offering clear paths for career advancement within our organization.

Qualifications:

• Proven culinary expertise as a Sous Chef in an upscale, high-volume environment.
• A passion for delivering memorable dining experiences.
• Leadership skills and a commitment to maintaining the highest culinary standards.

POSITION SUMMARY:

The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation, and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds Team membership, and maintains accountability for achieving success in these areas.

ESSENTIAL FUNCTIONS:

• Coach and train Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
• Conducts interviews following proper hiring and selection procedures.
• Works all stations in the Back of House to assist Team Members during peak times and to maintain service and quality standards.
• Create, cost, and prepare daily specials.
• Communicate daily specials, shift priorities, and daily productions to all Team Members to ensure they are prepared and set up for success.
• Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained.
• Ensure sanitation procedures are in place and the restaurant is clean and organized at all times.
• Adheres to alcohol awareness procedures.
• Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
• Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage.
• Monitor and evaluate products and services provided by vendors to ensure adherence to Tavistock’s standards.
• Assume Chef’s duties in the absence of the Executive Chef.

SKILLS & ABILITIES:

Education: High School Diploma or Equivalent

Experience: One year of prior culinary supervisory experience in a hospitality environment preferred.

Fluent in communicating (speaking, reading, and writing) in English.