Executive Sous Chef-Boston
Company: Barcelona Wine Bar
Role summary
Executive Sous Chef-Boston is a role at Barcelona Wine Bar in Brookline, Massachusetts, United States (on-site). Posted 2026-08-28. Salary: USD 75,000–80,000 per year. Experience level: 5-10.
- Job title
- Executive Sous Chef-Boston
- Company
- Barcelona Wine Bar
- Location
- Brookline, Massachusetts, United States
- Work arrangement
- on-site
- Category
- Hospitality
- Salary
- USD 75,000–80,000 per year
- Experience level
- 5-10
- Date posted
- 2026-08-28
Get ready to lead a kitchen team at a vibrant Barcelona Wine Bar location in Boston, with a competitive salary and the opportunity to grow your culinary career. If you have a passion for high-quality food and a knack for management, this could be the perfect next step for you.
Job description
Description
The Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.
Responsibilities:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Oversee portion control and quantities of preparation to minimize waste
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and guests
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
Handle volume and stress with aplomb and finesse
Hold the standard of high-quality food above all else
Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big with plate
Skills:
Share the passion for food, wine and the guest experience
Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs
Working Conditions
Be able to withstand the pressure and strain of working in close quarters
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Education/Experience:
8-years of experience
High volume restaurant experience is a plus