Executive Chef
Company: Shy Bird
Location: Boston
Posted on: October 18, 2024
Job Description:
We have locations in Kendall Square, South Boston and an 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 BirdWe 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
principles 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 DirectorResponsibilitiesPeople:
- 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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Keywords: Shy Bird, Taunton , Executive Chef, Hospitality & Tourism , Boston, Massachusetts
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