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EXECUTIVE CHEF - STEPHANIE'S

Company: Tastes On the Fly
Location: Boston
Posted on: May 16, 2022

Job Description:

Description:
POSITION TITLE: EXECUTIVE CHEF
REPORTS TO: GENERAL MANAGER
SUMMARY:
The Executive Chef is responsible for all BOH operations and in house food production. This includes BOH staff recruitment and management - ensuring all personnel are trained on and perform duties using proper safety and sanitation guidelines. Executive Chefs are responsible for product purchasing, invoice processing and monthly BOH inventory. Additionally, it is their role to ensure proper pars, consistent product preparation, excellent product presentation and upholding the overall product standards of the Company and related partners. The Executive Chef is also responsible for ensuring the kitchen is properly cleaned and equipment serviced and maintained as necessary. Lastly, responsible for BOH financial performance including BOH labor, prepared food costs, waste tracking and adequate product and supply purchasing.
WHO WE ARE: Tastes On The Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.
Our Culture and Mission is: Every team member, everyday Every guest, every time. We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.
ESSENTIAL DUTIES:
These are essential functions and the percentages are estimates only.
Product quality control, including presentation
Product inventory and ordering
Adjust and maintain order pars as needed
Adjust and maintain prep pars
Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline.
Ensure consistency of recipe execution
Waste tracking and management
Ensure food safety and sanitation guidelines are enforced, and taught when necessary.
Maintain cleanliness of all BOH areas and equipment
Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality
Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting.
Conduct regular food safety and sanitation inspections and Workplace Safety Inspections
Manage inventory, ordering and stocking supplies
Coordination of repair and maintenance
Administrative duties including manage log entries, invoice coding and staff documentation
OTHER:
Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain regular and prompt attendance in conformation with company standards and policies. Personnel with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.
Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Lead by example setting a high standard for yourself and others.
Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may be required to work varying schedules to accommodate the business needs of the restaurant.
Upon employment, all employees are required to fully comply with the Company's rules and regulations for the safe and efficient operation of its business, including but not limited to adherence to the provisions of the Employee Manual, IIPP and Food Safety practices. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Requirements:
REQUIRED KNOWLEDGE AND ABILITY:
Individual must posses the following knowledge, skills and abilities and must be able to demonstrate that they can perform the essential functions of the position.
Ability to read, write and speak English
Basic Math Skills
Basic computer skills including MS office and internet
Ability to understand and properly execute recipes
Ability to perform basic cleaning and sanitation practices
Ability to handle a knife and other sharp objects with extreme caution and skill
Ability to handle food safely
Ability to convert measurements
Ability to work in a fast paced and stressful environment
Ability to work as a team player and communicate with co-workers effectively
Ability to listen to and follow direction
Must maintain a valid Food Safety Manager Certification (training provided)
Must maintain Sexual Harassment Training Certification (training provided)
SUPPORTIVE FUNCTIONS:
In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.
Assist and coordinate deep cleaning duties
Assist and coordinate trash Removal
Minor off site catering if applicable
Regular meeting attendance
Any and all other duties asked of you related to the operation of the restaurant
QUALIFICATIONS:
2+ years as Exec Sous Chef in a full service facility or a combination of experience and education that would provide to skills and knowledge needed for the position
Successfully pass an extensive 10 year criminal background check conducted by the FBI. And SFO SIDA training (if applicable).
Successfully pass computerized employment testing and in-person interview
EXPERIENCE:
1 year experience as Exec Sous Chef in fast paced high volume environment or promotion from Sous Chef.
PHYSICAL REQUIREMENTS
Task
Standing - Regulalrly
Walking - Frequently
Climbing - Rarely
Sitting - Occasionally
Stooping/Kneeling - Frequently
Lift/Carry up to 15 lbs. - Frequently
Lift/Carry up to 30 lbs. - Frequently
Lift/Carry up to 50 lbs. - Occasionally
Push/Pull up to 25 lbs. of exertion - Occasionally
Push/Pull up to 50 lbs. of exertion - Occasionally
Work below waist level / bending - Occasionally
Work at waist to shoulder level - Regularly
Work above shoulder level - Occasionally
Turning / twisting - Regularly
Reaching arms beyond arms length - Occasionally
Grasping / Holding - Regularly
Speaking (in English) - Regularly
Hearing (understanding English) - Regularly
Seeing - Regularly
Work in confined spaces - Regularly
Exposure to extreme temperatures - Frequently
Operate tools and/or machinery - Frequently
Operate office equipment - Occasionally
Operate motorized vehicles/equipment - Occasionally
Work at heights balancing - Rarely
Use/exposure to hazardous substances - Occasionally
Work with knives and/or sharp objects - Regularly

PI174610594

Keywords: Tastes On the Fly, Boston , EXECUTIVE CHEF - STEPHANIE'S, Hospitality & Tourism , Boston, Massachusetts

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