Boston, Massachusetts Tastes on the Fly Logan LLC
Description:

POSITION TITLE: Sous Chef

REPORTS TO: Executive Chef

WHO WE ARE: "Every team member, every day" - "Every guest, every time" These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each & every traveler passing through their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.

OUR MISSION: We align with the community's top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.

HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.

DIVERSITY, EQUITY, & INCLUSION: We have a passion about what we do and our team members reflect that in all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

Requirements:

REQUIRED KNOWLEDGE AND ABILITY:

Ability to read, write, and speak English.
Basic Math Skills
Basic computer skills including MS office and internet
Ability to understand and properly execute recipes
Ability to perform basic cleaning and sanitation practices
Ability to handle a knife and other sharp objects with extreme caution and skill
Ability to handle food safely
Ability to convert measurements
Ability to work in a fast-paced and stressful environment
Ability to work as a team player and communicate with co-workers effectively
Ability to listen to and follow direction
Must maintain a valid Food Safety Manager Certification (training provided)
Must maintain Sexual Harassment Training Certification (training provided)

SUPPORTIVE FUNCTIONS:

Deep cleaning duties
Trash removal
Minor off site catering
Regular meeting attendance
Any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS/ EXPERIENCE:

Two (2) to three (3) years as sous chef in a full service facility, and any combination of education, training, and work experience that provides the required knowledge, skills, and abilities to fulfill the duties of the job. High School graduation required.
Willing to participate in a 10-year criminal background check conducted by the FBI.
Successfully pass computerized employment testing and in-person interview.

WHAT WE OFFER:

Competitive Wages
Bonus Program
Annual Reviews
Health Insurance Coverage
Vacation / Sick Pay
Holiday Bonus Pay
Paid for / discounted parking
Paid for / discounted meals
Opportunities to Grow

PHYSICAL REQUIREMENTS:

Standing - Regularly
Walking - Frequently
Climbing - Rarely
Sitting - Occasionally
Stooping/Kneeling - Frequently
Lift/Carry up to 15 lbs. - Frequently
Lift/Carry up to 30 lbs. - Frequently
Lift/Carry up to 50 lbs. - Occasionally
Push/Pull up to 25 lbs. of exertion - Occasionally
Push/Pull up to 50 lbs. of exertion - Occasionally
Work below waist level / bending - Occasionally
Work at waist to shoulder level - Regularly
Work above shoulder level - Occasionally
Turning / twisting - Regularly
Reaching arms beyond arms length - Frequently
Grasping / Holding - Regularly
Speaking (in English) - Regularly
Hearing (understanding English) - Regularly
Seeing - Regularly
Work in confined spaces - Regularly
Exposure to extreme temperatures - Frequently
Operate tools and/or machinery - Frequently
Operate office equipment - Occasionally
Operate motorized vehicles/equipment - Occasionally
Work at heights balancing - Rarely
Use/exposure to hazardous substances - Occasionally
Work with knives and/or sharp objects - Regularly