Sous Chef

3 years

About Us

Seamark Seafood & Cocktails offers a blend of traditional New England seafood and contemporary favorites in an elegant, oceanic dining room.

Under the guidance of James Beard Award-Winning Chef Michael Schlow, the menu features refined seafood dishes that honor their ingredients and surprise with global flavors. The venue also houses Old Wives Tale, an intimate speakeasy with sublime cocktails created by renowned mixologist Francesco Lafranconi.

Position Summary

As the Sous Chef, you will help the Executive Chef manage the daily operations of the kitchen, including food preparation, quality control, inventory management, and equipment maintenance. This role requires strong leadership, experience in high-volume cooking, and a commitment to excellence in food quality and safety.

Responsibilities

• Maintain professional appearance standards as directed in the Employee Handbook.
• Maintain the kitchen in a clean and organized manner to follow all DOH guidelines.
• Possesses In depth knowledge of all recipes and execution.
• Handle all dietary restrictions and modifications.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members.
• Educate and train all team members in compliance with federal, state, and local laws and safety regulations.
• Monitor budget and control expenses with a focus on food, supplies, and labor costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Perform all duties of kitchen managers and employees as necessary.
• Achieve and maintain Company and brand standards for quality and guest satisfaction.
• Ensure security and proper storage of food and beverage products, inventory and equipment. and replenish supplies in a timely and efficient manner while minimizing waste.
• Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and Company sanitation standards are followed.
• Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.

Qualifications

• Some college and/or advanced training in food and beverage management plus 3 years of related experience, including supervisory experience; or an equivalent combination of education and experience.
• Food Protection certificate, or willingness to obtain.
• Must have advanced knowledge of food service regulations.
• Must be organized, skilled with time management, and efficient in hot and cold line production.
• Must be able to stand for 8+ hours per shift in an environment with extreme temperatures.
• Skilled with the use of hand tools or machines needed for the position.
• Able to lift, carry, or pull objects that may be heavy.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

As an important member of our team, youll receive:

• Competitive salary and bonus potential
• Health, Dental, and Vision insurance
• Paid Time Off

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality managements right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal opportunity employer and value diversity and inclusion.

Compensation: Salary ($65,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off

Team Management

Attention to Detail

Problem Solving

Adaptability

Communication Skills

Customer Service Orientation

Time efficiency

Safety Awareness

Creativity in Food Preparation

Collaboration

Conflict Resolution

Training and Development

Budget Management

Inventory Control

Culinary Knowledge

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