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Executive Chef

2 months ago

Wellesley, Massachusetts, United States SWRG INC Full time
Job Summary

SWRG INC is seeking a highly skilled and experienced Sous Chef to join our team in Wellesley, MA. As a key member of our culinary team, the Sous Chef will be responsible for managing and directing the work of our back-of-house (BOH) team members, including hiring, scheduling, and training.

Key Responsibilities
  • Manage and direct the work of BOH team members, including hiring, scheduling, and training.
  • Conduct regular meetings and ensure proper education of team members.
  • Conduct performance reviews and resolve employee complaints.
  • Decide upon termination and other discipline of employees reporting to the Sous Chef.
  • Responsible for inventory, variances, and ordering with respect to the BOH Department.
  • Exercise discretion and independent judgment with respect to the BOH Department, as assigned.
  • Assist in controlling food costs and labor costs.
  • Assure that all Company and restaurant-specific policies and procedures are adhered to on a regular basis.
  • Perform job functions of other management personnel in their absence and/or in addition to them.
  • Address guest complaints and overall guest satisfaction issues promptly and professionally.
Requirements
  • Culinary degree or certificate preferred; high school diploma required.
  • Prior work experience in a restaurant or hospitality position required.
  • Excellent leadership qualities, including good listening skills, the ability to motivate others, and respect for and tolerance of others.
  • Good judgment and the ability to make independent decisions without direction from others.
  • Excellent guest service skills and the ability to understand guest needs and ask questions to expedite the handling of requests.
Working Conditions

The Sous Chef will typically work 50-55 hours a week and will be required to exert fast-paced mobility for entire shifts. The position involves repetitive hand and wrist motion, and the ability to lift, bend, kneel, stoop, and wipe is required. The Sous Chef must also be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds.