Position: Chef de Cuisine
Reports To: Director of Culinary
The Quin is Boston’s newest private members-club dedicated to bringing together a diverse group of leaders, creators, and innovators who are interesting and interested in leaving a lasting impact in the community. In reflecting The New Boston, we don’t just care about what you do, but rather, who you are. We are a small, nimble team of hospitality and real estate industry experts looking for passionate, creative thinkers to join our team. Join us on our mission to create a community of impact for generations to come.
Primary Responsibilities
Implement the culinary direction and leadership for the club’s restaurants, lounges and bars. The Restaurant Chef is responsible for leading the restaurant kitchen culinary team in achieving the exceptional quality of food delivery while actively managing the financial goals of the kitchen operation; monitoring the performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience.
ABOUT THIS ROLE
- Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
- Coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
- Implement food philosophy that align with organizational policies and goals
- Assist in creating dynamic menus for areas of responsibilities that evolves and changes on a regular basis
- Develop recipes and input into the recipe database
- Monitor and analyze kitchen cost centers financial performance and contribution to club’s profitability
- Implement and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the Executive Chef/Executive Sous Chef
- Retrieves, processes and prepares ingredients necessary to prepare menu items
- Prepares food items prior to and during meal time periods
- Prepares, slices and butchers’ meat, chicken, fish, cheese, produce and other food products on a daily basis
- Assists kitchen staff with duties as required
- Maintain F&B marketing and other marketing activities and club programming initiatives
- Hire, train, empower, coach and counsel, performance and salary reviews
- Implement and maintain food inventory
- Coordinate operations with other club departments to ensure efficient member service
- Assist in the implementation of procedures to increase member and employee satisfaction
- Understand all policies, procedures, standards, specifications, guidelines and training programs for The Quin
- Assume 100% responsibility for the culinary quality
- Perform purchasing and inventory responsibilities on a daily/weekly/monthly basis
- Fill in where needed to ensure guest service standards and efficient operations
- Continually strive to develop the staff in all areas of managerial and professional development
- Ensure that policies on employee performance appraisals are followed and completed on a timely basis
- Attends management meetings
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members
- Investigate and resolve member complaints regarding food quality, service, or accommodation
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds.
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WHO WE ARE LOOKING FOR:
- At least three years of progressive experience in the direction and management of employees in a culinary environment
- Startup/opening of hotels and restaurants experience preferred
- Prior hotel or private club culinary experience preferred
- Background in Mexican or Peruvian cuisine
- Advanced knowledge of culinary, baking and pastry techniques
- Thorough knowledge of food preparation techniques and food hygiene practices
- Service oriented style with professional presentations skills
- Maintain high standards of personal appearance and grooming
- Experience managing and developing teams
- Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
- A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
- Good oral and written communication skills
- Detail oriented, good prioritization, time management, organizational and follow up skills
- Demonstrated ability for process and project management
- Financial acumen preferred
- Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
- Open availability and flexibility to work according to the needs of the business
- Comfortable with WORD, PowerPoint and Excel
- Culinary school diploma preferred
- High School Diploma or equivalent
The "Quin House is an Equal Opportunity Employer committted to the full inclusion of all qualified individuals.
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