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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Vacation mileage
Career growth opportunities
competitive salary
Supportive team environment
Paid Time Off
Employee Discounts
Job Description
PAGU is a Michelin Bib Gourmand awarded Spanish Japanese tapas restaurant located in Cambridge, Massachusetts, nestled in the innovation hub between Central Square and MIT. Owned and led by James Beard Semifinalist Chef Tracy Chang, PAGU proudly showcases a unique culinary fusion that harmonizes the vibrant flavors and techniques of Spanish and Japanese cuisines. This exceptional dining establishment operates seven days a week, offering dine-in, takeout, and patio dining options, serving a diverse clientele who appreciate inventive and high-quality cuisine prepared with local ingredients. Chef Tracy Chang’s culinary expertise is deeply influenced by her outstanding experiences at notable establishments such... Show More
Job Requirements
- Minimum of 3 years experience in a professional kitchen management or sous chef role
- relevant culinary education or equivalent experience
- ability to manage and schedule a diverse team
- strong understanding of food costing and procurement
- excellent time management and multitasking skills
- strong interpersonal and communication skills
- ability to work flexible hours including evenings and weekends
- commitment to high standards of food quality and safety
- fully vaccinated against COVID-19
Job Qualifications
- Proven experience in kitchen management or as a sous chef
- strong leadership and team development skills
- deep knowledge of food safety and hygiene standards
- proficiency in inventory and cost management
- excellent communication and organizational skills
- experience with recipe development and allergy considerations
- familiarity with relevant software such as Google Suite, Toast, Squarespace, and delivery platforms
- passion for culinary innovation and delivering outstanding guest experiences
Job Duties
- Scheduling
- training and education
- staff management and development
- opening/closing kitchen operations
- inventory management and procurement
- prep, line cooking and expo
- waste management
- equipment maintenance management
- cleaning and organization
- coordinate with FOH to prep and execute banquet event orders
- recipe knowledge and development
- allergy knowledge
- food costing and pricing
- use of Google Suite, Squarespace, Toast, Doordash/Caviar, Craftable/Foodager
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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