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Title

Sous Chef 

About the Organization  
Location The 'Quin House  
Description

The ‘Quin House is looking for a talented Sous Chef to join our team.
 

The ‘Quin House is Boston’s newest modern social club, centered around world class hospitality, featuring three unique restaurants, seven bars and lounges, and luxury accommodations. In reflecting The New Boston, we don’t just care about what you do, but rather, who you are.  This is an opportunity to grow with a dynamic team that is passionate, collaborative, and creative.

We offer our culinary team training in fundamental cooking techniques with an emphasis on the quality and seasonality of ingredients. The ‘Quin House will proudly host a Japanese, Mediterranean and America gastropub concept, offering our staff the ability to learn and grow in multiple culinary environments. Whether learning fresh pasta making, artisan bread making, whole fish butchery, or open fire cooking techniques, our chefs will have the ability to influence our menus and culinary vision while learning skills that will accelerate their career.

Why Work With Us…

  • We believe in working with our team to offer flexible schedules that meet their career and personal needs
  • We value your time away from work, offering paid time off, 12 holidays per year and vacation time
  • Hands on approach to training, work directly with world-class leaders in our industry
  • Creativity, on the job skills training, a collaborative team
  • Competitive pay rates
  • Comprehensive health, vision and dental benefits for full-time employees
  • Employee Perqs such as transportation benefits, Boston Sports Club Membership, 401(K) Plan

Find more opportunities with The 'Quin House Here!

 
Position Requirements

WHO ARE WE LOOKING FOR?

The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, teambuilding and people culture champion.  They enjoy being part of a start-up environment and are committed to being a team player.  They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards.

Primary Responsibilities

Assist in providing culinary direction and leadership for the club’s restaurants, lounges and bars. In collaboration with the Executive Sous Chef and Chef Tournant, drive the strategic direction and development of the food and beverage functions. Together with the Chef de Cuisine, the Sous Chef is responsible for leading the department in achieving the exceptional quality of food delivery while actively managing the financial goals of their kitchen operation; monitoring 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
  • Assist in the development and implement food philosophy that align with organizational policies and goals
  • Coordinate with other departments to ensure proper managerial coverage and execution of business needs
  • Provide coverage in other areas as needed to ensure the department meets evolving business demands
  • Collaborate to create 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 center financial performance and contribution to club’s profitability
  • Develop, 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 Sous Chef and Chef Tournant
  • Train, empower, coach and counsel, performance and salary reviews
  • Implement payroll, reports, forecasts, and 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 food quality in assigned areas
  • 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
  • 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
  • Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests

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.

WHO WE ARE LOOKING FOR

  • At least three years of experience in the direction and management of employees in a culinary environment
  • Background in high volume production environments, casual dining, and New American cuisine preferred.
  • 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
  • Startup/opening of hotels and restaurants experience preferred
  • 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
  • Excellent oral and written communication skills
  • Detail oriented, excellent prioritization, time management, organizational and follow up skills
  • Demonstrated ability for process excellence and project management
  • Experience implementing new F&B concepts
  • Good financial acumen
  • 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 required
  • High School Diploma or equivalent
 
Full-Time/Part-Time Full-Time  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Compensation 83K  

This position is currently accepting applications.

Apply Now


 


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