Executive Culinary Director

6 days ago


Natick, Massachusetts, United States Bosse Full time
About Bosse

Bosse is a revolutionary indoor pickleball complex and upscale Italian enoteca, offering a unique blend of sports and dining in a 100,000 sq. ft. facility. Our mission is to redefine the recreational and culinary experience in the region.

Job Title: Executive Chef

We are seeking an experienced and innovative Executive Chef to oversee the daily operations of our kitchen, ensuring the highest quality of food and service. The successful candidate will be responsible for supervising kitchen staff, managing inventory, and executing innovative menus that reflect the restaurant's brand and standards.

Key Responsibilities:
  • Menu Development:
    • Create and update menus that are innovative, seasonal, and reflective of the restaurant's concept.
    • Develop and test new recipes to keep the menu fresh and exciting.
    • Ensure all dishes are prepared and presented according to the restaurant's standards.
  • Kitchen Management:
    • Supervise and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
    • Ensure all kitchen operations comply with health and safety regulations.
    • Monitor and manage food inventory, ordering supplies as necessary to maintain adequate stock levels.
    • Oversee the preparation, cooking, and presentation of all food items.
  • Quality Control:
    • Maintain high standards of food quality, presentation, and taste.
    • Ensure consistency in every dish served.
    • Conduct regular kitchen inspections to ensure cleanliness and organization.
  • Financial Management:
    • Work with management to develop and adhere to the kitchen budget.
    • Control food costs and minimize waste.
    • Track and report on kitchen expenditures.
  • Collaboration:
    • Work closely with the front-of-house staff to ensure seamless service.
    • Communicate effectively with the Chef/Owner regarding menu changes, kitchen operations, and staffing needs.
    • Participate in staff meetings and contribute ideas for improving kitchen efficiency and service quality.
Requirements:
  • Culinary experience: 5 years (Required)
  • Cooking experience: 10 years (Required)


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