Job Description

Sous Chef, Standard Italian Overview of Concept: Over the past year, Garrett Harker and ES Hospitality have been busy opening two exciting hospitality venues just steps from Kenmore Square and Fenway Park. Last October marked the return of Eastern Standard Kitchen and Drinks, quickly followed by the introduction of the new craft cocktail bar, Equal Measure, right next door. Beginning next month, the group behind Eastern Standard and Equal Measure plans to welcome a new Italian concept, Standard Italian, to the family. Garrett is joined by Beverage Director Jackson Cannon and Culinary Director Brian Rae in the construction and operation of this new concept. Located directly across the plaza from Eastern Standard and Equal Measure, Standard Italian promises to bring a warm, hip energy to the Fenway neighborhood. Think satisfying bowls of housemade pasta and plentiful martinis! Overview of Position: The Standard Italian Sous Chef is a dynamic role for someone eager to tackle a new challenge; for someone excited about working in a new, state of the art kitchen and for someone ready to help develop and open a new space. Applicants should have a genuine love of hospitality and food, a strong work ethic and an eagerness to grow professionally through collaboration with talented food and beverage colleagues in a multi-concept setting. Location: 771 Beacon Street, Boston, MA 02215 Reports to: Culinary Director Compensation: Salaried. Benefits available to full-time employees Responsibilities include: * Overseeing prep and production on a daily basis * Managing and overseeing the PM line during service * Implementing station checklists and carrying out station checks both pre and post shift * Working Expo a couple of nights per week * Working on, or assisting with, the various line stations as necessary on a nightly basis * Troubleshooting and problem solving as situations arise * Participating in product ordering and inventory maintenance * Participating in BOH staff training and mentoring: committing to a culture of education in the kitchen for line level employees Kitchen Operations Responsibilities: * Assisting the Culinary Director and fellow Sous Chef in creating and administering operational systems to help cooks to succeed * Understanding line operations and duties of all stations, prep expo and dish * Ensuring proper dish execution across all stations * Managing kitchen sanitation, instructing and teach others to keep kitchen to health code * Communicating effectively and positively with fellow Back of House and Front of House staff In order to be successful in this role you must: * Have a genuine love of hospitality * Have strong organizational skills and leadership skills * Have strong communication skills * Be able to multitask, adapt as needed, and work well under pressure Compensation and Benefits: We offer a competitive salary (based on experience), health/dental/vision insurance, paid time off plan, dining discounts, 401k and continuous development and learning opportunities. The above job description may be amended at any time by management. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Eastern Standard Hospitality considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Eastern Standard Hospitality is an equal opportunity employer.

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