Executive Culinary Leader

2 weeks ago

Boston, Massachusetts, United States ES Hospitality Full time
Position Overview

Role: Head Chef

About ES Hospitality:

ES Hospitality, led by the visionary Garrett Harker, is renowned for its vibrant hospitality venues, including the celebrated Eastern Standard Kitchen and Drinks and the innovative cocktail bar, Equal Measure. With a commitment to exceptional service and culinary excellence, we are redefining the dining experience in the Fenway area.

Position Summary:

We are in search of a skilled Chef de Cuisine to spearhead our culinary operations as we embark on an exciting new chapter. This pivotal role encompasses overseeing the kitchens at both Eastern Standard and Equal Measure, along with managing a private dining area. The Chef de Cuisine will collaborate closely with the Culinary Director to craft innovative recipes and menus that resonate with our brasserie heritage while pushing culinary boundaries.

Key Responsibilities:

  • Direct and motivate a talented back-of-house team across Eastern Standard, Equal Measure, and a private dining venue.
  • Establish and implement operational systems that empower all kitchen staff to excel.
  • Partner with the Culinary Director to design seasonal menus that honor our culinary roots while embracing creativity.
  • Effectively delegate tasks and responsibilities to Sous Chefs.
  • Foster a collaborative and positive environment between the front and back of house teams.
  • Oversee the recruitment and training processes for line cooks, ensuring a high standard of culinary skill.
  • Manage inventory and ordering processes for all back-of-house products across our venues.
  • Engage in off-site events, public engagements, and promotional opportunities.
  • Collaborate with upper management to drive sales and achieve growth objectives.
  • Prepare weekly schedules for Sous Chefs to ensure operational efficiency.
  • Ensure compliance with all health and safety regulations in the kitchen.

Qualifications for Success:

  • Proven ability to manage a complex kitchen environment with effective delegation and strong organizational skills.
  • Demonstrated leadership qualities, with a focus on fostering success and growth within the team.
  • Ability to utilize available resources, including mentors and colleagues, to achieve both short-term and long-term goals.
  • Strong multitasking abilities, adaptability, and composure under pressure.
  • Advanced culinary training and a minimum of 3-5 years of experience in back-of-house management.

Compensation and Benefits:

We offer a competitive salary commensurate with experience, comprehensive health/dental/vision insurance, a generous paid time off plan, dining discounts, a 401k plan, and ongoing professional development opportunities.

ES Hospitality is committed to creating a diverse environment and is proud to be an equal opportunity employer. We consider 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.

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