Sous Chef - Stephanie's B - Logan Airport
Company: Tastes on the Fly
Location: East Boston
Posted on: September 25, 2022
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Job Description:
Description:
POSITION TITLE: SOUS CHEF REPORTS TO: EXECUTIVE CHEF SUMMARY: Under
the direction of the Executive Chef, the Sous Chef, is responsible
for supporting all culinary operations including the oversight of
the day-to-day kitchen, and restaurant production, operations and
sanitation aspects of culinary and stewarding services throughout
the facility. This key role will help lead and support kitchen
staff in menu preparation and meeting goals in restaurant sales and
operations. The position works closely with the Executive Chef and
General Manager to ensure overall success of the Culinary
Operation. Ideal candidates are industry professionals who are self
motivated and confident, have a proven ability to lead and support
staff, are well-versed in restaurant operations, and are willing to
bring creative solutions to the table. WHO WE ARE: Tastes On The
Fly started was founded with the opening of two Il Fornaio Caffe
del Mondos at San Francisco International Airport. The company
expanded in the early 2000's by four 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. 30% -
Working the line: Preparation and plating of all menu items 5% -
Cleaning of the line and work areas on a consistent basis and
ensuring staff does the same 15% - Preparation of base items, i.e.
sauces, portioning goods, ingredient processing, etc. 5% - Conduct
regular food safety and sanitation inspections and Workplace Safety
Inspections 15% - Expediting food from the front line 5% -
Inventory, ordering and stocking of supplies 10% - Training new
employees and coaching current staff including sous chefs 5% -
Coordination of repair and maintenance 10% - Administrative duties
including manager 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.
Keywords: Tastes on the Fly, Boston , Sous Chef - Stephanie's B - Logan Airport, Other , East Boston, Massachusetts
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