Executive Chef-South Boston

We have locations in Kendall Square, South Boston and and opening this winter in the Fenway. Please note that this role will begin at our South Boston location and likely transfer to either Kendall Square or Fenway.

Executive Chef, Shy Bird- South Boston

We are an aspirational and accessible neighborhood restaurant group, offering affordable and approachable food & beverage paired with sincere hospitality. We want to provide a meaningful employee experience that provides for all team members and offers professional growth for those who seek it. We firmly believe in the role of restaurants in strengthening communities and positively impacting the lives of our employees and guests.

Scope & General Purpose: 

The Executive Chef is the leader of all Kitchen Operations for their location.  In addition to day-to-day operational tasks, this role is accountable for maintaining systems in the kitchen. This includes, but is not limited to quality control, recipes, build sheets, prep lists, order guides, line checklists, and  inventory sheets.  The Executive Chef also contributes to the creative direction of Shy Bird at the direction of the Culinary Director and Ownership.

In order to thrive in this role you must:

• Recognize that your success is directly correlated with your ability to facilitate success and growth for others.
• Lead and manage with empathy, humility, positivity, and tenacity. 
• Cultivate meaningful, professional relationships built on these principals and the tenets of leadership included below.
• Be curious and creative.
• Embrace the ‘all in, all day’ philosophy of Shy Bird wherein everyone collaborates and contributes to the whole. 
• Seek to make Shy Bird as busy as possible from your role in leadership. 

Schedule: Full Time, varying schedule. As dictated by the needs, recognizing that balance between time in the restaurant and away is critical to being successful.

Management Structure: Reports to Culinary Director

Responsibilities

People:

• Serve as primary leader of the Shy Bird Kendall Square kitchen team.
• Motivate those around you, leading by example and modeling behaviors for the team.
• Work within and seek to improve upon the Culinary Staff Progression system.
• Manage and lead prep cooks, line cooks, and dish teams across all service periods. 
• Write and publish the SBK kitchen schedule efficiently and effectively in accordance with labor cost goals and team availability.
• Support management and leadership of all teams, service and kitchen, as needed by schedule.
• Commit to teaching incoming line and prep cooks knife skills, cooking techniques, food safety and other necessary skills.
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