“Executive Sous Chef / Chef de Cuisine — Path to Executive Chef”

WE’RE HIRING: EXECUTIVE SOUS CHEF / CHEF DE CUISINE

Water Street Seafood is looking for an experienced, hands-on kitchen leader to join our team.

We are a very busy, high-volume seafood restaurant operating out of a small, fast-paced kitchen, so this position requires someone who is organized, calm under pressure, confident leading a team, and accustomed to producing consistently great food during demanding services.

Our current Executive Chef and owner will remain actively involved, but we are looking for the right person to begin taking over more of the day-to-day leadership of the kitchen — with the goal of eventually stepping into the Executive Chef role.

This is not an entry-level management position. We are looking for someone with significant restaurant kitchen experience who understands both the culinary and operational sides of running a successful kitchen.

The right candidate should be able to:

• Lead and motivate a kitchen team during extremely busy services
• Manage a high-volume line in a limited kitchen space
• Maintain quality, consistency, plating and ticket times
• Train, coach and hold kitchen staff accountable
• Assist with ordering, inventory, food cost and waste control
• Maintain strong sanitation and food-safety standards
• Help develop specials and contribute creatively to the menu
• Work closely with ownership and front-of-house management
• Step in wherever needed — this is a very hands-on kitchen leadership position

We’re looking for someone who wants more than just another chef job. We want someone interested in becoming an important part of Water Street Seafood and eventually leading our kitchen into its next chapter.

Competitive salary based on experience.

Serious, experienced candidates should send a résumé and a brief introduction about their kitchen leadership experience.

Pay: $25.00 - $35.00 per hour

Work Location: In person

Salary : $25 - $35