Executive Chef

  • Bar Mercato
  • Boston, Massachusetts
  • Feb 19, 2021
Full time Chefs, Cooks, Food Preparation Workers

Job Description

Imagine yourself walking through a local public market, enjoying culturally unique street foods, socializing and immersing yourself in new or familiar surroundings. We believe, for the public good, everyone should have the chance to experience this magic.We invite you to join us at Bar Mercato, where our goal is to channel the senses of exploring a new locale through globally inspired fare, libations, and mid-century meets rustic dcor.Our simple plates combine elements and flavors from Europe, South and North America. Prepared with familiar techniques and time tested recipes, our offerings highlight the seasons freshest, sensibly sourced ingredients from local farms and purveyors. Paired with handpicked wine selections from small producers around the world, rotating craft beers, or indulgent cocktails, your experience is designed to leave you with a modestly priced passport stamp for your palette.We currently have an exciting opportunity for an Executive Chef. We are actively looking to meet the best and brightest talent that the culinary industry has to offer. We would welcome the opportunity to speak to you regarding this position as well as to answer any questions you might have about the company.As Executive Chef, you would be responsible to lead our talented kitchen team with the assistance of the Sous Chefs. A minimum of 5 years of Executive Chef or related experience is required with experience in high volume banquet facilities. Vast knowledge and proven experience of menu design, implementation, and food cost is mandatory.Your responsibilities will include but not limited to:Effective management of day-to-day operations including staffing, training, budgeting, and forecasting.Ensuring quality, consistency and creativity are at the highest level while maximizing the operation's personnel and resourcesThe production and execution of banquets and ala carte restaurants with an emphasis on quality.Inventory and cost controls.Developing production sheets and schedules.Adherence to all food handling and sanitation standards.Custom menu preparation.Maintain all guest service standards.A minimum of 5 years of Executive Chef, or related experience is required with experience in high volume banquet facilities