Sous Chef 50-55k - Logan Airport

Unique environment, award winning people focused company and a challenging yet rewarding position

Interested? Tastes on the Fly Logan dba Stephanie's is seeking a talented and committed Sous Chef to join the team at our Boston Logan.

We are a close knit yet expanding company with 20 locations of various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports. We believe “airport dining” should not be an exception to “excellent dining”.

Position Overview:

The Sous Chef reports to the Executive Sous Chef and GM and is accountable for supporting the business in the following areas; supervision, training and management of all kitchen staff and staffing levels, safety and sanitation, housekeeping, coordination of repair and maintenance, purchasing, consistent menu execution and  limited menu / specials development as well as administrative, working the line and expediting as needed. Financial / budget responsibilities.

Key Duties & Responsibilities:

• People - The Sous Chef assists in managing about 20-25 staff (line/prep/dish) within the kitchen, including supportive functions for hiring, training, development and discipline. Sous Chefs must foster and promote the company’s commitment to people by adhering to outlined philosophies and culture, which entail effective communication, mentoring, leadership and respect. We strive to operate with integrity and provide positive and healthy workplaces.

• Quality Profits: Sous Chef has contributory financial responsibility for food costs, labor costs and supplies for the kitchen. Chef participates implementing plans to achieve or exceed goals set by the Company or Exec Chef

• Operational Excellence: Sous Chef is accountable for food quality and safety & sanitation standards, assisting in management of all phases of food procurement, production and service, including: inventory and ordering, storage and rotation, sanitation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Executive Sous Chef achieves these standards through daily line checks and product tastings, response to guest feedback/scores, ongoing maintenance/housekeeping, regular safety & sanitation walk-throughs and staff training/supervision.

Qualifications:

To be hired for this position, candidate must pass an airport required 10 year criminal background check and TSA security threat assessment

• Must have a minimum 1 year Sous Chef experience in a full service, moderate to high volume restaurant.
• Knowledge of food and labor costing
• Basic computer knowledge (internet, Word, Excel etc.)
• Flexible Schedule
• Reliable Transportation
• Ability to multi-task, problem solve and work well under pressure
• Positive attitude with strong leadership skills
• Strong communication skills with subordinates, peers and superiors
• Able to work ten plus hour shifts. ability to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs as needed
• Finger/hand dexterity to operate kitchen machinery, knives, etc
• Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature etc.

Compensation:

50k – 55k salary, EXCELLENT bonus plan, available medical, paid time off, 401k, on site parking