Executive Chef - S&W of Boston, LLC

The EC has overall responsibility for food in the restaurant, from ordering through production. The EC oversees all kitchen opera...SKILLS & COMPETENCIES:

Sensitive Palate -Must have a well-developed sense of taste and smell. The EC should recognize subtle nuances in flavors to explore bold new flavor combinations and make them work.

Creativity -The position requires creativity.  The EC must develop creative and profitable features by putting his/her own stamp on menu items. Experimentation and creativity are essential for the job.

Delegation and Teamwork - A harmonious meal requires cooperation in the kitchen. The EC ultimately directs the whole process. Teamwork is essential. Ideal candidates must be passionate about people, able to manage workers, delegate responsibility and work closely with others.

Determination - The EC is an individual that is passionate about food. Successful candidates must show dedication to the craft by working diligently and updating their knowledge and skills routinely to stay current on trends, techniques etc.

Organization -Bringing all the elements of a meal together quickly and elegantly. The ability to plan is key to this position.  The EC will keep his/her cool in a high-pressure kitchen environment.

Adaptable – Our business evolves and changes frequently.  To be successful, the EC must embrace change.

MINIMUM EDUCATION & TRAINING:

Culinary degree or certificate with a minimum of three years relevant experience and/or minimum five years' experience coupled with on-the-job experience in related culinary field.

High School Diploma required.

Experience in restaurant management preferred.

Experience with information systems related to restaurant management.

ENVIRONMENTAL WORKING CONDITIONS:

Restaurant generally open 7 days a week; 365 days per year.

Work week may vary; EC must be willing to work as needed and the work week is generally 50-55 hours a week.

Chefs must have the ability to exert fast-paced mobility for entire shifts. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds. Position involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.

Significant working time spent in the kitchen directing, training, and interacting with employees.

GENERAL:

This position is a full- time position.

This is a management/supervisory position and subject to transfer to other locations.

ServSafe Food Certification required.