What are the responsibilities and job description for the Executive Chef position at Plymouth Social-The 508 Bar?
Company Description Plymouth Social – The 508 Bar is a neighborhood-focused bar and restaurant located in Plymouth, MA, offering a casual, social atmosphere with a strong emphasis on quality food, drinks, and guest experience. The venue combines a welcoming bar environment with a contemporary kitchen, catering to both locals and visitors. The team values collaboration, creativity, and consistency in delivering memorable dining experiences. Plymouth Social – The 508 Bar provides opportunities for culinary professionals to influence the menu, help shape kitchen operations, and contribute to the overall brand and guest satisfaction.
Role Description The Executive Chef is a full-time, on-site role based in Plymouth, MA, responsible for leading all kitchen operations and culinary direction at Plymouth Social – The 508 Bar. This role oversees menu development, recipe standardization, and daily food preparation, ensuring dishes meet quality, presentation, and consistency standards. Day-to-day tasks include supervising and training kitchen staff, managing inventory and food purchasing, controlling food and labor costs, and maintaining compliance with health and safety regulations. The Executive Chef collaborates with management on specials, events, and seasonal offerings, and is accountable for maintaining a clean, efficient, and organized kitchen. This position also involves monitoring guest feedback, adjusting offerings as needed, and fostering a positive, professional work environment.
Qualifications
- Strong culinary skills, including advanced cooking techniques, flavor development, and menu creation for a bar and restaurant concept.
- Experience leading kitchen operations, including staff supervision, scheduling, and training line cooks and support staff.
- Knowledge of food safety, sanitation standards, and regulatory compliance, with a commitment to maintaining a safe, clean kitchen.
- Ability to manage inventory, food purchasing, waste reduction, and cost control to meet budget and profitability goals.
- Proven experience as an Executive Chef, Head Chef, or Sous Chef in a high-volume or similar casual dining environment.
- Strong organizational and time-management skills, with the ability to prioritize and perform well under pressure.
- Excellent communication and collaboration skills for working with ownership, front-of-house management, and vendors.
- Flexibility to work evenings, weekends, and holidays as needed in a hospitality environment.
- Culinary degree, formal training, or equivalent hands-on experience in professional kitchens is preferred.
- Experience developing seasonal menus, specials, or event catering is a plus.