Description

TRC

Tavistock Restaurant Collection is a privately held company operating unique dining concepts across the United States. TRC strives to consistently create innovative hospitality experiences that enrich the lives of its guests, teams, and the communities they serve. TRC's portfolio includes iconic restaurants such as Abe & Louie's, Atlantic Fish Company, and Joe's on Newbury, among others.

Atlantic Fish

Atlantic Fish Company, a renowned seafood restaurant nestled in the heart of Boston's historic Back Bay, is seeking a passionate and innovative Executive Chef to lead our culinary team. With a commitment to delivering exceptional dining experiences and a dedication to the freshest ingredients sourced from local waters, Atlantic Fish Company has been a cornerstone of Boston's dining scene for over three decades.

Why Choose Tavistock?

• Culinary Excellence: Our restaurants are Boston icons celebrated for their exceptional dining experiences.
• Growth Opportunities: Tavistock believes in nurturing and developing talent, offering clear paths for career advancement within our organization.
• Competitive salary commensurate with experience.
• Health, dental, and vision insurance options.
• Paid time off

POSITION SUMMARY

The Executive Chef has overall responsibility for culinary operations and identifies priorities for each shift focusing on food quality, cleanliness, sanitation, and running a smooth shift. The Executive Chef builds sales and profits through their behavior, delivering on promises to our team members, Guests, Vendors, and our community. The Executive Chef manages costs, builds Team Membership, and maintains accountability for achieving success in these areas.

ESSENTIAL FUNCTIONS:

Essential Functions Statement(s)

• Understands company goals and objectives for providing outstanding guest service and accomplishes those goals through effective communications, training, coaching, and education.
• Able to take ownership of the business and make sound decisions.
• Meet with guests to plan menus for special occasions to ensure a fantastic Guest Experience.
• Assist in implementing new kitchen strategies and action plans.
• Create a manager schedule for the Sous Chefs to ensure that the restaurant is staffed correctly.
• Conduct interviews following proper hiring and selection procedures.
• Train Sous Chefs in all Executive Chef Duties such as inventory, placing orders, scheduling, menu development, controlling costs, and providing coaching and verbal feedback to develop skills and to promote career development.
• Train and monitor Team Member's performance to ensure proper food preparation, sanitation, and safety procedures are executed.
• Work all stations in Culinary to assist Team Members during peak times and to maintain service and quality standards.
• Meet with General Manager to address any opportunities, review sales, and financial data and to respond proactively to any needs that have arisen.
• Create, cost, and prepare daily specials.
• Track menu item sales using reporting.
• Communicate daily specials, shift priorities, and daily productions to all Team Members to ensure they are prepared and set up for success.
• Adhere to alcohol awareness procedures.
• Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
• Conduct line checks by inspecting, touching, and tasting food items to ensure freshness, proper temperature, and storage and recipe adherence.
• Monitor ticket times and calling for food runners to ensure food is prepared and served in a timely fashion.
• Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage.
• Monitor and control food, beverage, and labor costs using established methods to meet goals for the restaurant.
• Ensure delivery area is clean and safe to receive deliveries.
• Monitor and evaluate products and services provided by vendors to ensure adherence to Tavistock’s standards.
• Attend training modules for ongoing development.
• Perform additional duties as required.

Requirements

SKILLS & ABILITIES

Education: High school diploma or equivalency required.

Experience: 2 years of prior culinary leadership experience as a Sous or Exec Sous Chef, 4 years of food preparation experience.

Computer Skills: N/A

Certificates & Licenses: N/A

Other Requirements: Able to fluently communicate (speak, read, and write) in English.