Sous Chef - Multi-Concept Kitchen Leader

Eastern Standard Kitchen & Drinks; Boston (MA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Dining discounts

401k

Job summary

Experience in fast-paced hospitality, strong leadership, and a collaborative approach are essential. This role offers a pathway to growth within ES Hospitality’s three concepts.

Qualifications

• Genuine love of hospitality.
• Strong organizational and leadership skills.
• Strong communication skills.
• Able to multitask, adapt as needed, and work well under pressure.

Responsibilities

• Overseeing and taking part in prep and production on a daily basis.
• Managing and overseeing the AM and PM lines as well as the lunch/PM line transition.
• Implementing station checklists and carrying out station checks both pre and post shift.
• Working inside Expo as necessary.
• Working on, or assisting with, the various line stations as necessary on a nightly basis.
• Troubleshooting and problem solving as situations arise.
• Participating in product ordering and inventory maintenance.
• Participating in BOH staff training and mentoring: committing to a culture of education in the kitchen for line level employees.
• Working with the Culinary Director and Sous Chefs on menu development.
• Assisting the Culinary Director and fellow Sous Chefs in creating and administering operational systems to help the line and prep cooks succeed.
• Understanding line operations and duties of all stations, prep, expo and dish.
• Ensuring proper dish execution across all stations.
• Managing kitchen sanitation, instructing and teach others to keep kitchen to health code.
• Communicating effectively and positively with fellow Back of House and Front of House staff.

Skills

Leadership

Communication

Multitasking

Hospitality

Job description

Experience in fast-paced hospitality, strong leadership, and a collaborative approach are essential. This role offers a pathway to growth within ES Hospitality’s three concepts.