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45844 56712

Executive Chef

Private Company

Jun 04, 2019 - Cape Cod / Islands

This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.


Staff, Management and Personnel

  • Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards
  • Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted
  • Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times
  • Make employment and termination decisions for BOH team in concert with GM
  • Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up
  • Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience
  • Continually strive to develop BOH staff in all areas of managerial and professional development
  • Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
  • Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback


Guest Service and Care

  • Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives
  • Train all Management and staff on menu standards, presentation, and expectations
  • Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment
  • Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars
  • Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld
  • Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations
  • Participate in marketing, off-site events, and media outreach as requested/required
  • Support development and execution of off-site catering, as required


Operational / Financial

  • Work with GM to develop and manage operating budget for back of the house operations
  • Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met
  • Oversee the kitchen’s profitability
  • Manage on and off-site catering events
  • Maintain a positive working relationship with vendors, suppliers and maintenance personnel
  • Ensure all health and safety restaurant policies and procedures are followed
  • Oversee the effective management of all food items, other supplies, and inventories as needed
  • Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests


Food and Beverage Planning, Health and Safety

  • Responsible for ensuring consistent high quality food preparation and presentation
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances
  • In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item
  • Maintain accurately budgeted food cost in conjunction with data entry and reporting
  • As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock
  • Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available
  • Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
  • Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures
  • Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies
  • Review portion control of food quantities to minimize waste



  • Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed
  • Must be ServSafe Certified (Food)
  • Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations
  • Maintains excellent personal hygiene standards in accordance with MA Health Department
  • Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies
  • Able to follow printed recipes and lists
  • Have a general knowledge of service flow, food and beverages
  • Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager
  • Fluent in English speaking, writing, and understanding


Job Type: Full-time

Salary: $75,000.00 /year

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