Chef De Cuisine - Boston Seaport

FIND YOUR FIRE!

At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone.

With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals.

DESCRIPTION

The Chef de Cuisine shapes the culinary experience and sets the standard for excellence. Reporting to the General Manager, you will oversee daily restaurant operations ensuring every dish reflects our commitment to quality, consistency and innovation. From perfecting recipes and managing food costs to training and mentoring top-tier kitchen team, you will drive efficiency while uploading the highest hygiene and brand standards. If you are passionate about leading a dynamic team, optimizing operations and crafting unforgettable dining experiences, this is your chance to make a lasting impact.

Reports to theGeneral Manager. Directly oversees the Executive Sous Chef.

SALARY & BENEFITS

• Starting at $100,000 annually depending on experience, plus $1000 Travel Bonus
• Health Insurance
• Dental Insurance
• Vision insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

Aa the Chef De Cuisine, you will...

• Fully understand and embody the Sally's Apizza culture and the historical evolution of the brand.

Kitchen Operations

• Manage and coordinate all activities in the kitchen.

• Implement and enforce food safety and sanitation standards, maintaining a clean and organized kitchen environment.
• Ensure food quality, presentation, and consistency while adhering to recipes and standards.
• Oversee kitchen cleanliness, sanitation, and compliance with health regulations.
• Control food costs, labor, and inventory to meet budget objectives.
• Conduct shift line checks and monitor prep procedures to maintain company standards.
• Drive culinary excellence through training, observation, and quality control.
• Execute seamless menu changes.

Compliance

• Execute BOH training checklists, procedures, and professional development programs.
• Uphold company policies, purchasing programs, and health inspection preparedness.

Staff Management

• Recruit, train, and manage kitchen staff, fostering a culture of mentorship and professional growth.
• Conduct performance reviews, provide feedback, and cultivate future BOH leaders.
• Lead hiring, training, coaching, and retention of BOH teams.
• Maintain proper staffing levels to ensure smooth operations and guest satisfaction.
• Serve as a key brand ambassador, leading meetings, tastings, and external communications.
• Communicate effectively with management, staff, and corporate leadership.
• Spearhead food-related training, ensuring ongoing development and execution.
• Maintain functional understanding of SOPs, systems, and policies to ensure operational consistency.

CORE RESPONSIBILITIES:

• Exhibit top-tier hospitality and professionalism in all aspects of leadership.
• Oversee BOH hiring, training, mentoring, and retention.
• Maintain strong financial and business acumen to meet financial goals.
• Ensure BOH sanitation exceeds industry standards and meets all regulations.
• Monitor and ensure BOH procedures for efficiency and consistency.
• Maintain proper staffing levels to support smooth operations and guest satisfaction.
• Elevate culinary execution through observation, training, and a commitment to quality.
• Drive BOH team development through evaluations, one-on-ones, and performance reviews.
• Be accessible to employees for feedback and support.
• Meet cost objectives for food, labor, and controllables to maximize profitability.
• Enforce company policies and procedures.

Leadership and Mentorship

• Mentor and guide the Executive Sous Chef, Sous Chef, and kitchen staff by setting a positive example and reinforcing best practices in food quality, cleanliness, safety, and operational efficiency.
• Inspire, motivate, teach, mentor and retain our team.

Attention To Detail

• Take responsibility for a thorough and detailed method of working.

Functional Expertise and Usage

• Possess the situational awareness to recognize problems and find creative solutions.
• Work independently with strong analytical skills and creative problem-solving skills.

Integrity

• Uphold generally accepted social and ethical standards in job-related activities and behaviors.
• Support every team member's personal and professional development by recognizing talents and contributions while also providing feedback and ideas for improvement.

Organizational Awareness

• Ensure a well-structured and highly organized approach to tasks, paying close attention to details to enhance accuracy, efficiency and overall effectiveness.

Verbal Communication

• Shaping and effectively expressing ideas and information.
• Must be an efficient communicator, highly personable, and able to communicate clearly and build strong relationships across all team members and external vendors.
• Shaping and expressing ideas and information in an effective manner.
• Builds on concepts and menu items that are already working well within the brand.
• Must be able to listen and speak for both guest and team member interaction.
• Ability to communicate in both English and Spanish is a bonus

Financial Awareness

• Have a strong financial and business acumen and curious intelligence to ensure all financial goals and obligations are met.
• Ability to apply theoretical costing around food, purchasing, and labor.
• Actively seeking opportunities to optimize financial costs and investments when making decisions that have a financial implication.
• Ability to read, understand, and communicate a profit and loss statement.

SALLY'S CORE COMPETENCIES
Accountability

• Take responsibility for mistakes and share responsibility for all successes.
• Overcome obstacles and adversity to bring work to completion.
• Make and fulfill commitments to deadlines and outcomes.

Collaborative

• Rely on and support the larger team to achieve improved excellence.
• Recognize and utilize others' complementary skills and strengths.
• Act to support the greatest good of the team, company, and community.

Excellence Driven

• Achieve the best possible results in each endeavor.
• Continuously stretch to improve performance.
• Demonstrate support and enthusiasm equally for own and others' success.

Innovative

• Look for and act upon new and better approaches and solutions, regardless of source.
• Embrace change as an opportunity for improvement.
• Improve skills, knowledge, and judgment.

Thoughtful

• Create a positive and energizing atmosphere through words and actions.
• Recognize and adjust for impact on others to interact effectively.
• Enriches each interaction by understanding, empathizing with, and responding appropriately to others' needs and wants.

JOB REQUIREMENTS:
Technical

• Excellent food prep knife skills.
• Strong Computer Skills (Microsoft Office, Restaurant 365)
• Thorough understanding of POS systems, (Brink, Toast preferred).
• Ability to conduct theoretical food, purchasing, and labor costing and analysis.
• Strong knowledge of Restaurant Operations as they relate to inventory.
• Ability to evaluate and prioritize multiple projects at a time.

Language

• English
• Basic Spanish (preferred but not required)

Experience

• Minimum 8 - 10 years of experience as an accomplished Chef
• Multi-unit experience preferred
• Broadly proficient in American, Italian, and Italian American cuisine, global food knowledge, and French cooking technique
• Formal culinary training or associate degree in culinary arts
• A background including best-in-class restaurant experience along with a constant desire to stay on top of current food trends and deliver impeccable hospitality.

CERTIFICATIONS

• ServeSafe Certified

WORK ENVIRONMENT

• Core shifts run Tuesday-Saturday but may change based on restaurant needs. Assignments are set at least two weeks in advance.
• Role includes both day and evening shifts, plus some weekends and holidays.
• Requires 90% of the workweek actively managing kitchen and food operations.
• Constant standing, walking, and use of POS/computer systems.
• Must stand and move for up to 10 hours per shift.
• Frequent lifting, reaching, bending, kneeling, crawling, and climbing stairs/ladders.
• Regular lifting of 25 lbs; occasional lifting/pushing up to 50 lbs (e.g., wine cases, ice buckets).
• Requires manual dexterity to operate equipment.
• Must be able to travel within the region.
• Must actively listen and speak for guest and team interactions.

SALLY'S CORE VALUES

Obsession for Apizza
True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.

Commitment To Our Guests
Demonstrate warmth and care while creating memorable moments of hospitality for all guests.

Strength of Character
Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.

We Are Hungry
We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.

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