Shy Bird - Executive Chef (Multi Unit)

Job Description

Job Description

Shy Bird is a rotisserie, cafe, and bar with locations in Kendall Square, South Boston, and Fenway.

Our food is thoughtful, with a reverence for chicken, celebrating both vice and virtue. Our kitchen culture is defined by our ‘All In, All Day’ mentality, shared by all team members.

This means line cooks prep, prep cooks dishwash and everything in between.

Scope & General Purpose : The Multi Unit Executive Chef of Shy Bird executes the day-to-day operations of multiple locations and leads the culinary teams. The primary focuses of this role are team leadership, culinary systems for standardization and quality control, care of the restaurant and kitchen space.

Responsibilities

People :

• Manage and lead prep cooks, line cooks, and dish team across all service periods.
• Motivate those around you, leading by example and modeling behaviors for the team.
• Efficiently and effectively schedule the team ensuring a high level of execution and targeted labor costs.
• Interview, hire, and train your team effectively using all the tools available to you.
• Coach your team constantly offering praise and corrective feedback.
• Commit to teaching  line and prep cooks knife skills, cooking techniques, food safety and other necessary skills.
• Teach others to properly use and maintain all kitchen equipment and spaces.
• Advocate for food and beverage education for kitchen and service team.
• Use progressive discipline as necessary to correct behaviors.

Kitchen & Restaurant Operations :

Daily Prep Lists, Line Checklists, Recipes, Cooking Methods, and Build Sheets.

Order guides, daily inventory management, daily cost tracking.

Financials :

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