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Eastern Standard Chef de Cuisine

3 months ago

Boston, United States ES Hospitality Full time
Job DescriptionJob Description

Eastern Standard - Chef de Cuisine

Overview of the Concepts: 

Garrett Harker and ES Hospitality have begun opening several exciting hospitality venues just steps from Kenmore Square and Fenway Park. Among these, is the return of Eastern Standard Kitchen and Drinks and the cocktail bar, Equal Measure. Best known for Eastern Standard, Island Creek Oyster Bar and The Hawthorne, Garrett is once again bringing enlightened hospitality and high energy operations to the Fenway neighborhood. Garrett is joined by Beverage Director Jackson Cannon and Culinary Director Brian Rae in the operation of these concepts.

About the Position: 

Eastern Standard Kitchen and Drinks is seeking an experienced Chef de Cuisine to lead the restaurant into its second year. The Chef de Cuisine will be responsible for all aspects of the kitchens at both Eastern Standard and Equal Measure, as well as a 45-seat private dining room. The Chef de Cuisine will work closely with the Culinary Director on recipe and menu development. The core components of this job are team growth and culture, menu development, kitchen operations and financial performance. This is a challenging role for candidates seeking to take the next step in their career and looking to work with talented food and beverage colleagues, carefully sourced products, a deep wine cellar, and a legacy restaurant with a multi-venue layout.    

Responsibilities:

  • Lead, manage and inspire a BOH team responsible for Eastern Standard, Equal Measure and a large private dining room.

  • Create and administer operational systems to help all members of the BOH succeed

  • Work collaboratively with the Culinary Director to create seasonal menus that respect Eastern Standards’ brasserie roots but challenge the status quo

  • Develop and delegate effectively to a team of Sous Chefs

  • Work with the FOH management to cultivate a positive culture throughout the kitchen and between the Front and Back of House

  • Manage the line cook hiring process as well as the implementation of training systems, delegating to Sous Chefs appropriately

  • Oversee the ordering of and inventory of all BOH product across ES, Equal Measure and private events

  • Participate in and help oversee off sites, public events and marketing opportunities

  • Work in partnership with Eastern Standard upper management to drive sales and hit growth goals 

  • Publish weekly Sous Chef schedules

  • Ensure the kitchen is operating in line with all Health Department guidelines

In order to be successful in this role you must:

  • Be able to manage a multifaceted kitchen utilizing thoughtful delegation, a high level of organization and attention to detail 

  • Be a leader and lead by example - recognize that your success is directly correlated with your ability to facilitate success and growth for others

  • Engage and deploy all of the resources (mentors, colleagues, owners, etc) at your disposal toward achieving long and short term goals

  • Be able to multitask, adapt as needed, and work well under pressure

  • Have advanced training in culinary operations and at least 3-5 years experience in BOH restaurant management  

Compensation and Benefits: 

We offer a competitive salary (based on experience), health/dental/vision insurance, paid time off plan, dining discounts, 401k and continuous development and learning opportunities. 

Eastern Standard Hospitality considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Eastern Standard Hospitality is an equal opportunity employer.