Chef de Cuisine

Job Overview
We are seeking a skilled and passionate Chef de Cuisine to join our culinary team. The Chef de Cuisine is responsible for the execution of all culinary business operations and management of all back of house staff including, hiring, training, and onboarding.

Leadership, Teamwork, and Communication:

• Provide a sense of leadership, including both FOH and BOH hospitality and communication – lead by example.
• Maintain a strong sense of ownership of entire culinary offerings.
• Execute culinary offerings with a high level of precision and care. ● Maintain culinary management in all special projects, kitchen operations and menu development
• Maintain effective communication with the Head Chef, General Managers, Director of Operations and all staff.
• Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the company.

Service Standards:

• Assist in oversight of kitchen staff to ensure all duties are met and exceeded
• Provide creative and technical influence to the Culinary Team in keeping with The Garret Group Core Values.
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; build relationships with preferred patrons; maintain good community relations.
• Directly oversee culinary staff development (service and hospitality standards) to ensure all duties are met and exceeded; handle escalated staff issues.
• Oversee training of all kitchen management positions.
• Be capable of covering any position in the kitchen at anytime.

Employee Development and Administration:

• Ensures that operational and training standards are consistently followed and executed.
• Leads the behavior that creates a safe and enriching workplace for all employees.
• Provides feedback and corrective action in order to hold hourly team members accountable to The Garret Bars values, goals, and standards.
• Ensures new company initiatives are supported and communicated clearly to all team members.
• Leads and fosters a restaurant culture that promotes employee development and coaching on a daily basis.

Qualifications

• Minimum 4 years of progressive kitchen leadership experience, with at least 2 years in a Sous Chef or Chef de Cuisine role
• Deep knowledge of culinary techniques, kitchen operations, and food safety standards
• Proven ability to lead, train, and inspire back-of-house teams in a fast-paced, high-volume environment
• Strong organizational and administrative skills, including inventory management, scheduling, and ordering
• Experience with BOH systems (e.g., recipe costing, prep sheets, health & safety compliance documentation)
• Ability to maintain high food quality standards while managing consistency and efficiency
• Excellent communication and collaboration skills; must be able to work closely with the Head Chef and FOH leadership
• Passion for hospitality, innovation, and a team-first mentality
• Culinary degree or equivalent experience preferred
• ServSafe certification or ability to obtain upon hire

More detail about Rocco's Sports & Rec - Boston part of The Garret Group, please visit https://culinaryagents.com/entities/1056587-Rocco%2527s-Sports-%2526-Rec---Boston