Executive Chef

Job DescriptionJob DescriptionThe Wayside Inn, a historic inn in Sudbury, MA is looking for an Executive Chef. If you are interested in being part of history, consider joining our team. 

The Executive Chef is Responsible for operations in all kitchen areas and maintaining our high quality standards of food service.  This position requires leadership with all employees throughout the Inn.  It is also a key position for the Inns profitability and cost controls.  Specific duties are as follows:

• Schedule all employees according to forecasted business levels.  Control labor hours within budgeted guidelines.  Never schedule any overtime unless previously discussed with Innkeeper.
• A major responsibility of this job is to maintain food quality controls and provide consistency for our guests.
• Oversee or prepare all soups and sauces for the day based on daily production sheets and estimated customer counts.  Insure that standardized recipes are followed and proper portioning wherever applicable.  Provide guidance and supervision as necessary.
• Responsible for all Banquet food preparation and plating.  Work closely with function staff to ensure quality and consistency of all banquet meals.  Oversee that Banquet service staff is following all procedures outlined in the Banquet server manual.  Any problems, discrepancies, or issues should be noted on the function sheet.
• Oversee that daily employee meals for lunch and dinner are appetizing, prepared in appropriate amounts, and provide variety.
• Ensure that all checklists are done on a daily basis and signed.  This includes production chart, pre-meal checklist, and salad bar checklist.
• Provide training to employees to help further their development.  
• Help to maintain food and labor costs within budgeted guidelines.
• Maintain a safe work environment through organization and cleanliness of all kitchens.  Work closely with all kitchen personnel to ensure proper food handling techniques are followed according to Federal, State, and local regulations.  Must be certified in “Serv-Safe” every five years according to local Board of Health laws.
• As a key supervisor, it is also the responsibility to maintain a safe and pleasant working environment for all employees and report all incidences of incidents/accidents in the proper way.
• Oversee cleanliness and sanitation of all areas.  Must make sure all cleaning schedules and checklists are followed and initialed.
• Responsible for the organization and cleanliness of all walk-in coolers on a daily basis.  Assist with Stocking, rotating, or racking of cook/chill bags, etc. as necessary.
• Ensure that all food prep and storage areas are cleaned and organized on a daily basis.  
• Assist with purchasing and receiving as needed.
• Assist/Supervise Tent Functions 
• Be able to walk through dining rooms in clean uniform and hat
• Will assist at any time in any kitchen position as required or needed.
• Will be fair but firm with all employees regarding company policies and procedures as outlined in the employee handbook. 
• Every effort has been made to keep this job description as complete as possible.  However, it in no way states or implies that these are the only duties required.  The omission of specific statements of duties does not exclude them if the work is similar, related, or a logical assignment of this position.

Schedule: Saturday, Sunday, and 3 other work days. Schedule must be flexible as necessary

Requirements:

• Minimum of 5 years of Executive Chef experience

About the Wayside Inn

The Wayside Inn is a Massachusetts Historic Landmark and historic property with over 100 acres & 9 historic buildings, including the famed Longfellow’s Wayside Inn, believed to be the oldest continually operating inn in the United States.

 

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