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, 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.  

Atlantic Fish Co - Boston, MA
Atlantic Fish Co has been a landmark of fresh seafood in Boston since 1978. Located in the vibrant Back Bay, the restaurant is renowned for its daily changing menu featuring the freshest catches sourced directly from local waters. With its warm, nautical-inspired decor and commitment to culinary perfection, Atlantic Fish Co is the go-to spot for seafood lovers and tourists alike. Join a team that values tradition, quality, and the art of exceptional service.

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.
• Conducts interviews following proper hiring and selection procedures.
• Works all stations in the Back of House to assist Team Members during peak times and 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.
• Adheres to alcohol awareness procedures.
• Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
• Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage.
• Monitor and evaluate products and services provided by vendors 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.