Corporate Sales Director

 

Reputable Boston restaurant and busy banquet facility seeks an experienced Executive Sous Chef to oversee food preparation and to manage all kitchen related tasks.

 

The Sous Executive Chef Should Be:

· Passionate about every aspect of food!

· Able to work independently, overseeing food production, preparation and banquet functions.

· Able to develop menus, food purchase specifications, and recipes.

· Directly supervise all production of kitchen staff.

· Maintains highest professional food quality and sanitation standards. Essential Duties

· Hire, train, and supervise the work of the kitchen staff.

· Exhibit working knowledge of food cost and purchasing, i.e. produce, seafood, etc.

· Meet all health department standards for safe food handling.

· Purchase various food products as par levels dictate.

· Maintain food storage, receiving, rotating & stocking as par levels dictate.

**COMPETITIVE SALARY AND BENEFITS**

 

Executive Sous Chef Requirements

· Prefer a minimum of five years (or greater) of experience cooking in reputable dining establishment.

· Ability to understand high-volume operations.

· Ability to be a self-starter.

· Possess strong interpersonal and organizational skills.

· Ability to walk, stand and/or bend continuously to perform essential job functions.

· Ability to work under pressure and deal with stressful situations during busy period.