Chef de Cuisine

John Fraser Restaurant Group is seeking a talented and experienced Chef de Cuisine to lead the kitchen at the Winthrop Center, Boston. This is an exciting opportunity to be part of an acclaimed hospitality group known for its commitment to culinary excellence, seasonality, and elevated dining experiences.

Key Responsibilities: 

• Food Cost Management: 
• Monitor overall food cost for the venue, tracking purchases and sales daily. 
• Ensure proper ordering, receiving, storage, and waste management to control costs. 
• Oversee monthly food inventory and place orders when covering Sous Chef shifts. 
• Labor Cost Management: 
• Manage overall labor costs for the venue. 
• Create and adjust schedules according to staffing guides and business needs. 
• Menu Development: 
• Follow and enforce SOPs for menu development, including: 
• Leading menu meetings. 
• Implementing testing/tasting protocols. 
• Standardizing recipes for consistency and quality. 
• Communicating changes effectively across departments. 
• Coordinate with FOH Managers and Reservations to ensure menu alignment. 
• Oversee training and implementation for both FOH & BOH, including: 
• Updating mise-en-place (MEP). 
• Refining menu descriptions. 
• Conducting staff line-ups to ensure knowledge and execution. 
• Staff Development & Training: 
• Assist in hiring and onboarding for specific venues. 
• Oversee and monitor the training of BOH line employees. 
• Train and mentor Outlet Sous Chefs for their respective outlets. 
• Meeting Representation: 
• Lead daily lineup meetings with the BOH team. 
• Attend weekly Outlet Chef meetings and weekly Department Head meetings to ensure alignment with operational goals. 
• Kitchen Maintenance & Compliance: 
• Implement SOPs for reporting and resolving kitchen maintenance issues with the engineering department. 
• Ensure strict adherence to DOH standards and HACCP plans, including: 
• Implementing all SOPs related to DOH compliance. 
• Conducting weekly HACCP log checks to maintain food safety protocols. 
• Coverage & Operations: 
• Provide coverage for breakfast, lunch, dinner, room service, overnight operations, events, and commissary as needed. 

  Qualifications:

• Minimum 3+ years of experience in a leadership role within a professional kitchen. 
• Strong knowledge of kitchen operations, food costing, labor management, and menu development. 
• Proven ability to lead and develop a team while maintaining a collaborative and disciplined kitchen culture. 
• Ability to work in a fast-paced, high-volume environment while upholding quality and efficiency. 
• Experience with kitchen technology and inventory systems is a plus. 
• Passion for hospitality, culinary excellence, and team development. 
• Certification in Food & Allergen Protection is required. 

Benefits:

• Salary - $85,000 – $100,000 (based on experience)
• PTO package
• Medical, Dental, and Vision
• Transit Benefits
• 401K
• Dining perks across all Restaurants properties
• Opportunities for professional development

This is an incredible opportunity to make a significant impact at one of Boston’s newest dining venues. Join John Fraser Restaurant Group and be part of a team that values excellence, creativity, and growth. 

To learn more about John Fraser Restaurant Group,
please visit:  

John Fraser Restaurants is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.