Executive Chef-South Boston - Shy Bird

We have locations in Kendall Square, South Boston and and opening this winter in the Fenway. Please note that this role will begin at our South Boston location and likely transfer to either Kendall Square or Fenway.

Executive Chef, Shy Bird- South Boston

We are an aspirational and accessible neighborhood restaurant group, offering affordable and approachable food & beverage paired with sincere hospitality. We want to provide a meaningful employee experience that provides for all team members and offers professional growth for those who seek it. We firmly believe in the role of restaurants in strengthening communities and positively impacting the lives of our employees and guests.

Scope & General Purpose: 

The Executive Chef is the leader of all Kitchen Operations for their location.  In addition to day-to-day operational tasks, this role is accountable for maintaining systems in the kitchen. This includes, but is not limited to quality control, recipes, build sheets, prep lists, order guides, line checklists, and  inventory sheets.  The Executive Chef also contributes to the creative direction of Shy Bird at the direction of the Culinary Director and Ownership.

In order to thrive in this role you must:

• Recognize that your success is directly correlated with your ability to facilitate success and growth for others.
• Lead and manage with empathy, humility, positivity, and tenacity. 
• Cultivate meaningful, professional relationships built on these principals and the tenets of leadership included below.
• Be curious and creative.
• Embrace the ‘all in, all day’ philosophy of Shy Bird wherein everyone collaborates and contributes to the whole. 
• Seek to make Shy Bird as busy as possible from your role in leadership. 

Schedule: Full Time, varying schedule. As dictated by the needs, recognizing that balance between time in the restaurant and away is critical to being successful.

Management Structure: Reports to Culinary Director

Responsibilities

People:

• Serve as primary leader of the Shy Bird Kendall Square kitchen team.
• Motivate those around you, leading by example and modeling behaviors for the team.
• Work within and seek to improve upon the Culinary Staff Progression system.
• Manage and lead prep cooks, line cooks, and dish teams across all service periods. 
• Write and publish the SBK kitchen schedule efficiently and effectively in accordance with labor cost goals and team availability.
• Support management and leadership of all teams, service and kitchen, as needed by schedule.
• Commit to teaching incoming line and prep cooks knife skills, cooking techniques, food safety and other necessary skills.
• Teach others to properly use and maintain all kitchen equipment and spaces.
• Advocate for food and beverage education for kitchen and service teams. 
• Communicate staffing needs and assist with hiring, interview, and onboarding of new employees.

Kitchen & Restaurant Operations:

• Understand line operations and duties of all stations, including prep and dishwashing.
• Ensure proper dish execution across all menus and services using  systems for standardization and consistency.
• Participate in regular pre-service huddles to support education of the FOH team and foster food passion and enthusiasm.
• Manage kitchen sanitation, instruct and teach others to keep kitchen to health code.
• Work within and seek to improve upon existing kitchen operational systems.
• Look to cross pollinate operational best practices across all Shy Bird locations.
• Display commitment to volume oriented service with precise execution.
• Open and close the restaurant  as needed by the schedule.
• Understand the importance of expediting across all service periods and be able to step in whenever needed.
• Recognize the importance of takeout & delivery at Shy Bird and contribute to a culture of hospitality and regulars outside our walls.
• Communicate important information to the entire Shy Bird management team regarding the menu and overall kitchen operations when necessary.
• Participate in communication via manager and kitchen logs.
• Maintain accurate prep lists and order according to expected sales.
• Participate and help oversee sites, public events and marketing opportunities.
• Work with the Culinary Leadership Team to address all physical plant issues including preventative maintenance and repairs.

Creativity:

• Commitment to learning for yourself to feed creativity.
• Participate in menu development under the guidance and leadership of the Culinary Director and Ownership.
• Work with the Culinary Leadership Team on specials to test new menu item ideas and keep the menu evolving and vibrant.
• Encourage creative dialogue around food with kitchen and service teams.

Financials:

• Understand food cost and how it affects the financial viability of the restaurant.
• Track purchasing based on existing systems.
• Work with the Culinary Leadership Team on costed schedule models based on projected sales volumes.
• Track labor costs and adjust staffing in line with Key Performance Indicators  to ensure cost goals are met.
• Participate in regular meetings around the performance of the restaurant financially and operationally.

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