Sous Chef - Upscale Latin American Concept Job at The 'Quin House (Back Bay)

Job Description

The 'Quin House is a multi-award-winning modern private social club in Back Bay that brings together a diverse mix of interesting and interested members of all ages, industries, and backgrounds to forge meaningful connections, expand lives and create a community of impact. A vibrant, reimagined hospitality venture intended to enrich the lives of those who join, the club is based on the core principles of providing a place in the city that embraces diversity & inclusivity, stimulating experiences in programming, amazing food and beverage, beautiful design, top-notch hospitality and philanthropy.

Job Responsibility

Assist in providing culinary direction and leadership for the club’s restaurants, lounges and bars
In collaboration with the Executive Sous Chef and Chef Tournant, drive the strategic direction and development of the food and beverage functions
Together with the Chef de Cuisine, the Sous Chef is responsible for leading the department in achieving the exceptional quality of food delivery while actively managing the financial goals of their kitchen operation
monitoring performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience
Provide leadership to create a culture and work environment based upon respect
providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
Coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
Assist in the development and implement food philosophy that align with organizational policies and goals
Coordinate with other departments to ensure proper managerial coverage and execution of business needs
Provide coverage in other areas as needed to ensure the department meets evolving business demands
Collaborate to create dynamic menus for areas of responsibilities that evolves and changes on a regular basis
Develop recipes and input into the recipe database
Monitor and analyze kitchen cost center financial performance and contribution to club’s profitability
Develop, implement and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the Executive Sous Chef and Chef Tournant
Train, empower, coach and counsel, performance and salary reviews
Implement payroll, reports, forecasts, and food inventory
Coordinate operations with other club departments to ensure efficient member service
Assist in the implementation of procedures to increase member and employee satisfaction
Understand all policies, procedures, standards, specifications, guidelines and training programs for The Quin
Assume 100% responsibility for food quality in assigned areas
Perform purchasing and inventory responsibilities on a daily/weekly/monthly basis
Fill in where needed to ensure guest service standards and efficient operations
Continually strive to develop the staff in all areas of managerial and professional development
Ensure that policies on employee performance appraisals are followed and completed on a timely basis
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members
Investigate and resolve member complaints regarding food quality, service, or accommodation
Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests

Requirements

At least three years of experience in the direction and management of employees in a culinary environment
Background in high volume production environments, casual dining, and New American cuisine preferred
Advanced knowledge of culinary, baking and pastry techniques
Thorough knowledge of food preparation techniques and food hygiene practices
Service oriented style with professional presentations skills
Maintain high standards of personal appearance and grooming
Experience managing and developing teams
Startup/opening of hotels and restaurants experience preferred
Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
Excellent oral and written communication skills
Detail oriented, excellent prioritization, time management, organizational and follow up skills
Demonstrated ability for process excellence and project management
Experience implementing new F&B concepts
Good financial acumen
Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
Open availability and flexibility to work according to the needs of the business
Comfortable with WORD, PowerPoint and Excel
Culinary school diploma required
High School Diploma or equivalent

Nice to have

Background in high volume production environments, casual dining, and New American cuisine preferred
Startup/opening of hotels and restaurants experience preferred

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Sous Chef - Upscale Latin American Concept

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