Executive Chef

Boston, MA, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $77,800.00 - $107,100.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

401(k) retirement plan

Professional development opportunities

Team-oriented work environment

Job Description

City Tap Fort Point, LLC, located in Boston, MA, is a vibrant full-service restaurant known for its engaging atmosphere and commitment to delivering exceptional guest experiences. As a prominent culinary destination, City Tap Fort Point emphasizes quality food preparation, innovative menu offerings, and outstanding hospitality. The establishment prides itself on its dedication to maintaining high standards in food service while ensuring operational efficiency and profitability. With a dynamic team environment and a focus on continuous learning and development, City Tap Fort Point offers a stimulating workplace for culinary professionals seeking to advance their careers in a reputable hospitality setting.
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Job Requirements

Minimum of two years experience in a full service restaurant
Food Safety Certificate as required by city and state regulations
Strong analytical skills
Excellent communication abilities
Ability to manage and supervise kitchen staff
Knowledge of food preparation and cooking methods
Capability to control food and labor costs
Commitment to maintaining hygiene and safety standards
Ability to work under pressure
Flexibility to attend trainings and meetings
Physical ability to perform job functions

Job Qualifications

Two years minimum related experience in a full service restaurant
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees
Familiarity with City and State Food Safety Certificates requirements
Strong analytical and problem-solving skills
Demonstrated leadership and team management abilities
Effective communication and interpersonal skills
Knowledge of nutrition and sanitation standards
Competence in managing food and labor costs
Proficiency in training and developing kitchen staff

Job Duties

Plan or participate in planning menus and utilization of food surpluses and leftovers
Estimate food consumption and purchase or requisition foodstuffs and kitchen supplies
Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
Direct food apportionment policy to control costs
Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production
Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Test cooked foods by tasting and smelling them
Devise special dishes and develop recipes
Familiarize newly hired chefs and cooks with practices of kitchen and oversee training of cook apprentices
Establish and enforce nutrition and sanitation standards for restaurant
Achieve budget goals given for weekly food and labor costs as directed from corporate office
Attend required trainings and meetings
Deliver an exceptional experience through outstanding hospitality and food service to the guests

Job Location

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