Seaport Entertainment is looking for an Executive Sous Chef to be based at The Tin Building. Reporting directly to the Executive Chef, the Executive Sous Chef is responsible for overseeing and directing the culinary operations of The Tin Building - Commissary. The role requires strong culinary expertise, leadership capabilities, and a commitment to excellence.
What You Will Do
Collaborate with the Chef de Cuisine to develop and execute innovative menus that showcase seasonal ingredients and elevate the dining experience
Lead and inspire the culinary team to maintain the highest standards of food quality, presentation, and taste
Supervise kitchen staff, ensuring adherence to standards, procedures, and sanitation regulations
Oversee food preparation, cooking techniques, and plating to ensure consistency and adherence to established recipes and standards
Manage inventory, food costs, and kitchen expenses to meet budgetary goals while maintaining quality and freshness
Implement and enforce sanitation and safety procedures in compliance with health regulations and company standards
Foster a culture of collaboration, excellence, and continuous improvement within the culinary team
Assist in menu planning, special events, and catering activities as needed
Assume leadership in the absence of the Chef de Cuisine and provide guidance to kitchen staff during high-pressure situations
Abide by company policies, procedures, and guidelines, operating ethically to safeguard the company's image and assets
Follow all company policies, procedures, and guidelines
Operate ethically to protect the assets and image of the company
Performs other duties and responsibilities as per business need
About You
Minimum of 5 years' culinary management experience high-volume, fast-paced fine dining establishments
Culinary degree/certificate highly desirable
Large scale operations preferred
Demonstrates professional leadership across diverse culinary environments
Effective communication and interpersonal skills conducive to productive teamwork
Upholds high standards for workspace cleanliness and service areas
Strong understanding of kitchen operations, including inventory management, cost control, and menu development
Adaptable to dynamic environments, able to work both independently and in a team across diverse settings
Exhibits a strong work ethic with a customer-centric approach across different dining experiences
Ability to work a flexible schedule including days, nights, weekends, and holidays
Must be passionate, entrepreneurial, and dedicated to success
Physical Requirements
Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
Ability to lift and carry items weighing 50 pounds on a regular basis.
Ability to stand for prolong periods of time.
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently , or otherwise move in a constantly changing environment.
Climbing steps regularly.
Compensation: $78k – 90k a year
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