The 'Quin House 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.

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, team building 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 the culinary direction and leadership for the club’s restaurants, lounges, and bars. In collaboration with the Executive Chef drive the strategic direction and development of the food and beverage functions. Together with the Executive Chef, the Sous Chef is responsible for leading the entire culinary team in achieving the exceptional quality of food delivery while actively managing the financial goals of each kitchen operation; monitoring the performance, maintaining the kitchen facilities in accordance with The 'Quin House service standards, ensuring high member satisfaction and an exceptional dining experience.

WHO WE ARE LOOKING FOR

• At least five (6 ) years of experience in the direction and management of employees in a culinary environment
• Startup/opening of hotels and restaurants experience preferred
• Background in modern Japanese and Mediterranean 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
• A 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