Sous Chef - Cambridge

Quincy, MA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $80,000.00

Benefits

Paid vacation

Health Insurance

Dental Insurance

Vision Insurance

accident insurance

Disability insurance

Paid sick time

401K Program

employee dining

MBTA pass program

Opportunities for work related travel

Job Description

Row 34 is an award-winning, high-energy neighborhood oyster bar with locations in Boston's Seaport and Kenmore Square neighborhoods, Cambridge, MA, Burlington, MA, and Portsmouth, NH. This dynamic seafood restaurant is renowned for its extensive oyster program and a menu centered on the freshest seafood selections, reflecting a dedication to quality and innovation in every dish. The establishment prides itself on fostering a people-first culture that values teamwork, growth, hospitality, and exceptional service, creating an inviting atmosphere for both guests and staff alike. With a focus on community engagement and culinary excellence, Row 34 has become a beloved destination for seafood enthusiasts and casual diners seeking a vibrant dining experience.

Currently, Row 34 Cambridge is seeking a skilled and passionate Sous Chef to join their culinary team. This role is pivotal in supporting the Chef de Cuisine in developing the culinary vision and ensuring efficient kitchen operations. The Sous Chef will play a key role in managing the kitchen staff, maintaining high standards for food quality and presentation, and overseeing daily operations to meet both the company’s brand standards and guests’ expectations. Success in this position requires strong leadership abilities, culinary expertise, and a commitment to fostering a positive and collaborative kitchen environment. The position offers a competitive salary starting at $70,000 to $80,000 annually, along with a comprehensive benefits package. This opportunity promises a rich environment for professional growth, creativity, and contribution within a well-respected and progressive restaurant group dedicated to personal and culinary development.

Job Requirements

Education or equivalent experience in culinary arts
Proven experience in a supervisory role within a fast-paced kitchen environment
Strong leadership and communication skills
Ability to work collaboratively within a diverse team
Knowledge of food safety standards and regulations
Ability to manage budgets and food costs
Flexibility to work evenings, weekends, and holidays as required

Job Qualifications

Able to foster a culture of positivity and empathy for our team and guests throughout the entire kitchen
Execute the daily Row 34 menu, which communicates an extensive oyster program and fresh and local seafood
Invest in a meaningful partnership with the General Manager and Front of House teams
Recognize that success is directly correlated with the ability to facilitate success and growth for others
Evaluate Row 34 operations and seek to self improve, innovate and pursue excellence

Job Duties

Prepare and cook foods of all types, including special guests or functions
Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members
Educate and train all team members in compliance with federal, state, and local laws and safety regulations
Monitor budget and control expenses with a focus on food, supplies, and labor costs
Check the quality of raw and cooked food products to ensure that standards are met
Perform all duties of kitchen managers and employees as necessary
Achieve and maintain company and brand standards for quality and guest satisfaction
Ensure security and proper storage of food and beverage products, inventory, and equipment and replenish supplies in a timely and efficient manner while minimizing waste