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Executive Sous Chef
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Scorecard
Based on Massachusetts data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$93,590 / year median in Massachusetts
+2% projected growth
Job Description
Executive Sous Chef
Barcelona Wine Bar - Brookline
1700 Beacon St, Brookline, MA 02446, United States
Full Time
• Salary ($75k - $80k)
Expires:
Sep 27, 2026 Be an early applicant
Required Years of Experience 6+ years Job Details
Description The Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Sous Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.
Responsibilities:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff's activities
Oversee portion control and quantities of preparation to minimize waste
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the "final touch"
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and guests
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
Handle volume and stress with aplomb and finesse
Hold the standard of high-quality food above all else
Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate
Skills:
Share the passion for food, wine and the guest experience
Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs Working Conditions Be able to withstand the pressure and strain of working in close quarters
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Education/Experience:
8-years of experience
High volume restaurant experience is a plus
Salary Description
75,000.00-80,000.00/yr
Compensation Details Compensation:
Salary ($75,000.00 - $80,000.00)
Benefits & Perks:
Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Competitive Dining Bonus, Student Loan Reimbursement Required Skills Strong Culinary Creativity Effective Time Management Team Collaboration Problem Solving Skills Adaptability to Changing Conditions Attention to Detail Customer Service Orientation Ability to Work Under Pressure