Brine Oyster Bar in historic downtown Newburyport is looking for some enthusiastic, motivated team players. Brine boasts a from scratch, seasonal menu specializing in chops, crudo and raw bar.
The Executive Sous Chef will be responsible for all food production including what is used for the restaurant, event functions and other outlets. Help the Executive Chef develop new concepts, food purchasing, recipes and inventory. Capable of supervising kitchen staff along with monitoring food and labor budget for the department. They must maintain the highest professional food quality and sanitation standards.
To perform the role successfully, the applicant must be able to perform every essential daily duty assigned by the Executive Chef satisfactorily. Basic computer skills are helpful, but not required. An applicant will be required to work and learn operational systems including POS reporting, inventory, order guides, prep analysis and understanding how to create seasonal pars.
Qualified applicants should have the ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Applicants will be required to have or be trained in Serv Safe, Allergen Awareness and Choke Safe Certifications.
If you have a passion for cooking and being part of a dynamic culinary team, we invite you to apply for the Executive Sous Chef position by replying with your current resume. Qualified applicants will be called for interviews.
