A staple of the Cambridge culinary scene since 2012, Cambridge Street Hospitality Group comprises five unique hospitality concepts. Led by Chef and owner Will Gilson, our team brings an award-winning mix of culinary and beverage acumen that affords our guests the opportunity to enjoy high-quality, thoughtfully prepared food, local and eclectic beers, and unique, globally-sourced wines. Our spaces are spacious and lively. Our teams are down to earth. We aim to share our excitement about our food and wine throughout each concept. Our guests and their friends feel comfortable in our warm and friendly environment.

Scope & General Purpose: The Sous Chef, Daytime leads the Puritan & Company kitchen team through daytime prep and plays an integral role with the Chef de Cuisine, Executive Chef, and General Manager in the leadership of the entire back of house operation in both Puritan & Company and Puritan Oyster Bar. 

Overview of Responsibilities: Responsibilities and expectations include but are not limited to:

• Menu Execution & Kitchen Management
• Checking food quality and consistency daily
• Recipe standardization
• Maintain a clean and organized kitchen and work stations, including trash removal, floor cleanliness, etc.
• Overseeing all prep areas and activities
• Ordering and Inventory
• Daily visual inventory of needs, ordering in conjunction with other kitchen leadership to streamline building-wide needs, and communicating additional ordering needs to correct personnel.
• Receiving daily food deliveries, checking for quality and reconciling against invoices to ensure accurate and timely deliveries.
• Organization of kitchen storage spaces, including the walk-in and dry storage, working with kitchen staff to ensure like items are stored together, are accessible, and are in proper order.
• Work with kitchen leadership to conduct periodic inventories of ingredients and supplies.

• Personnel Management
• Working in conjunction with all kitchen outlets to ensure cohesive kitchen team, taking note of their needs in order to set themselves up for success
• Coaching and training prep cooks on best practices, standards, and preparation
• Constructive communication during service to staff
• With assistance from Executive Chef, constructive communication in times of corrective action for hourly BOH employees.
• Support for all staff regardless of outlet in all areas of needs ie. ordering, cleanliness, preparation, interpersonal communication
• Communication with all kitchen managers regarding needs and suggested improvements
• Implementing change as directed by Chef de Cuisine
• FOH Management and Staff 
• Work with the front of house team to ensure a cohesive and efficient environment between front and back of house
• Effective and constructive communication between departments across all levels
• Timely communication of menu changes, such as substitutions, additions, and 86’s

Compensation & Benefits:

• Base salary and bonus program totaling $55,000 - $65,000 per year, based on prior experience
• Medical and Dental Insurance
• Paid Time Off
• 401(k) 
• Dining discounts at our restaurants

Reports to: Chef de Cuisine, Puritan & Company

Growth Opportunities: This role begins in three phases over 90 days, to allow for growth and development into the restaurant space and integration with the team. Personal and professional goals, both quarterly and longer-term, are set early and honest and candid feedback is provided on a regular basis, resulting in a professional skill set geared for success and growth alongside our hospitality group.