Sous Chef - Cambridge
$70,000–$80,000 year
On-siteCambridge, Massachusetts, United States
Job Summary
Execute the daily Row 34 menu featuring an extensive oyster program and fresh seafood while managing day-to-day staffing, including planning assignments and setting performance goals for team members. Prepare and cook all food types, monitor budget and labor costs, and ensure quality standards for raw and cooked products. Educate staff on federal, state, and local safety regulations, check inventory levels, and maintain security for food and equipment. Perform kitchen manager duties as necessary to uphold brand standards and guest satisfaction. Collaborate closely with the Chef de Cuisine and General Manager to drive culinary development and operational excellence.
Desired Qualifications
- Able to foster a culture of positivity and empathy for our team and guests throughout the entire kitchen. We are of service to one another.
- Execute the daily Row 34 menu, which communicates an extensive oyster program and fresh and local seafood.
- Invest in a meaningful partnership with the General Manager and Front of House teams. We value relationships.
- Recognize that your success is directly correlated with your ability to facilitate success and growth for others.
- Evaluate Row 34 operations and seek to self improve, innovate and pursue excellence.
- Row 34 is a progressive organization that offers an exciting, supportive and inclusive environment, designed to foster growth and continued education in and out of the restaurant. We believe in the transformative power of personal and professional growth.
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