Executive Chef - Greater Boston

Legal Sea Foods is always accepting applications for qualified Chef candidates for management at all locations.

The Chef has overall responsibility for food production in the restaurant. The Chef oversees all kitchen operations, ensuring restaurant and company standards of quality and service. The Chef, in partnership with the GM, is responsible for optimizing profits and increasing sales through proper control of food, supplies, labor, people and productivity.

DUTIES & RESPONSIBILITIES:

• Responsible for regularly managing and directing the work of BOH managers (and designated associate departments) which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, developing, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; initiates/recommends promotions & pay increases; resolves employee complaints; decides upon termination and other discipline of employees reporting to the Chef.
• Responsible for managing and directing the work of all BOH departments.
• Responsible for ensuring that all food is prepared and delivered to guests timely and consistent with Legal Sea Foods' recipes, standards, and specifications.
• Responsible for safety, security, and cleanliness of BOH areas and equipment in the restaurant in accordance with Company policies, standards, and applicable codes and regulations.
• Develops and presents an annual business and budget plan working cooperatively with the GM.
• With respect to the finalized business plan and budget adopted for the restaurant, is responsible for ensuring monthly compliance to budget (i.e. labor, food, and other costs).
• Responsible for exercising discretion and independent judgment with respect to the BOH Department, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances.
• Responsible for controlling food costs by ensuring properly billed, received product, and investigating variances.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).
• Responsible for appropriate restaurant maintenance, i.e., snow removal, plumbing, landscaping, lighting, signage, equipment issues.
• Interacts with external vendors to obtain the best quality in pricing and product.
• Conducts cost analysis for respective products.
• Initiates negotiations regarding vendor contracts and appropriately involves Legal Department and maintains records of contracts.

SKILLS & COMPETENCIES:

• Sensitive Palate -Must have a well-developed sense of taste and smell. The Chef should recognize subtle nuances in flavors in order to explore bold new flavor combinations and