Sous Chef

Description

Are you a talented Sous Chef looking for an exceptional culinary opportunity? Tavistock Restaurant Collection invites experienced Sous Chefs to join our culinary team in Boston. We have openings in our renowned restaurants, including Abe & Louie's, Atlantic Fish Company, Coach Grill, and Joe's American Bar & Grill.

Why Choose Tavistock?

• Culinary Excellence: Our restaurants are Boston icons celebrated for their exceptional dining experiences.
• Growth Opportunities: Tavistock believes in nurturing and developing talent, offering clear paths for career advancement within our organization.

Qualifications:

• Proven culinary expertise as a Sous Chef in an upscale, high-volume environment.
• A passion for delivering memorable dining experiences.
• Leadership skills and a commitment to maintaining the highest culinary standards.

Join Tavistock Restaurant Collection and be part of our team, where culinary innovation and excellence create unforgettable dining experiences.

About Us: Coach Grill, nestled in the heart of Wayland, is a premier dining destination known for its upscale ambiance and delectable cuisine. We take pride in delivering exceptional dining experiences to our guests, offering a blend of classic and contemporary dishes crafted with the finest ingredients and culinary expertise.

If you are a talented Sous Chef with a passion for culinary excellence and a desire to thrive in a dynamic culinary environment, we invite you to join our team at Coach Grill. Apply now to be part of a renowned dining establishment committed to delivering unforgettable culinary experiences to our guests.

POSITION SUMMARY:

The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation, and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds team membership, and maintains accountability for achieving success in these areas.

ESSENTIAL FUNCTIONS:

Essential Functions Statement(s)

• Coach and train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
• Conduct interviews following proper hiring and selection procedures.
• Assist in all stations in the Back of House during peak times to maintain service and quality standards.
• Create, cost, and prepare daily specials.
• Communicate daily specials, shift priorities, and daily productions to all team members to ensure they are prepared and set up for success.
• Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained.
• Ensure sanitation procedures are in place and the restaurant is clean and organized at all times.
• Adhere to alcohol awareness procedures.
• Set up the kitchen with tools, preparation sheets, and materials to ensure team members have what they need to prepare safe and excellent food.
• Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are completed for next-day operations.
• Inspect, count, and perform inventory of walk-ins, freezers, prep areas, coolers, and dry storage.
• Monitor and evaluate vendor products and services to ensure adherence to Tavistock’s standards.
• Assume Chef’s duties in the absence of the Executive Chef.

Requirements

Skills & Abilities

Education:

High School Diploma or Equivalent

Experience:

One year of prior culinary supervisory experience in a hospitality environment preferred.

Fluent in communicating (speaking, reading, and writing) in English.