Few & Far in Dedham, sister restaurant to Forage in Cambridge, is seeking a systems-driven Chef Manager to lead our 75-seat open-concept kitchen. Unlike a traditional Executive Chef role, this position focuses on the consistent execution of a high-quality, standardized menu and efficient labor management. You will be the on-site manager of the kitchen, working the line alongside 4 hourly cooks while managing the daily operations, training, and inventory.
Core Responsibilities:
1. On-Site Leadership: Directly manage 4 hourly line cooks; training them to be cross-functional across all stations (Hot, Fry/Grill, Expo, Cold).
2. Working the Line: This is a hands-on role. You will work active service shifts to ensure quality control and minimize the need for extra hourly staff.
3. Systems Management: Maintain daily inventory counts to support remote ordering; manage prep lists and ensure all SOPs (Standard Operating Procedures) are followed.
4. Quality Assurance: Act as the final checkpoint for every plate in our open kitchen, maintaining high standards for the seasonal focused menu.
Qualifications:
5. 3+ years in a kitchen leadership role (Kitchen Manager, Sous Chef, or Lead Line Cook).
6. Strong inventory and cost-control skills.
7. ServSafe Certification.