Executive Sous Chef - Woburn MA

The hiring company is a full-service restaurant committed to delivering exceptional culinary experiences through high-quality food, excellent service, and a clean, safe environment. Known for its dedication to culinary excellence, this restaurant operates with a strong focus on maintaining consistent food quality and hygiene standards. The company emphasizes teamwork, constant development, and adherence to company policies while fostering growth opportunities for its staff. The work environment is fast-paced and dynamic, providing an exciting and challenging setting for culinary professionals who are passionate about their craft and leadership.\n\nThe role of Executive Sous Chef is a pivotal management position within the restaurant's kitchen operations, reporting directly to the General Manager. This position involves overseeing daily kitchen activities to ensure that all food production aligns with company standards and policies. The Executive Sous Chef plays an essential role in driving operational excellence by managing resources, controlling food costs, and maintaining internal controls, all while upholding the highest standards of food safety and hygiene. The Executive Sous Chef will also be responsible for developing new culinary concepts, creating standardized recipes, and facilitating staff training programs to ensure all kitchen personnel operate efficiently and to specifications. \n\nThis is a full-time, in-person position requiring availability during day, evening, and weekend shifts. The remuneration starts at $70,000 annually, with additional bonuses based on performance. Additionally, the company offers a $4,000 sign-on bonus, paid in quarterly installments, to employees who remain actively employed and in good standing. This role is hands-on and requires spending up to 90% of the workweek actively managing kitchen operations, including supervising staff, ensuring food quality, and maintaining cleanliness. The Executive Sous Chef will also act as a mentor, guiding and developing back-of-house team members to cultivate future culinary leaders. The position demands strong communication skills, attention to detail, integrity, and financial awareness to manage food costs effectively and contribute to the restaurant's profitability. Candidates should be ready to take direction constructively and collaborate with culinary management to innovate new recipes and improve procedures. Physical stamina and the ability to work on feet for extended periods, along with the capability to lift at least 50 lbs, are required. Travel within the region may also be necessary as part of the operational requirements. Overall, this role is well-suited for a motivated culinary professional seeking career advancement within a supportive and growth-oriented restaurant environment while contributing meaningfully to the success and reputation of the company.