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Restaurant Head Chef
The Quin
217 Commonwealth Avenue, Boston, MA
The Quin hiring Restaurant Head Chef in Boston, MA

The Quin hiring Restaurant Head Chef in Boston, MA

The QuinMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 26, 2021

Sorry, this job expired on Dec 26, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years

Job Details

The Quin is Boston’s newest private members-club dedicated to bringing together a diverse group of leaders, creators, and innovators who are interesting and interested in leaving a lasting impact in the community. In reflecting The New Boston, we don’t just care about what you do, but rather, who you are. We are a small, nimble team of hospitality and real estate industry experts looking for passionate, creative thinkers to join our team. Join us on our mission to create a community of impact for generations to come.


The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, teambuilding and people culture champion. They enjoy being part of a start-up environment and are committed to being a team player. They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards.

Primary Responsibilities

Implement the culinary direction and leadership for the European restaurant with a Mediterranean influence called Cafe Q. The Restaurant Chef is responsible for leading the restaurant kitchen culinary team in achieving the exceptional quality of food delivery while actively managing the financial goals of the kitchen operation; monitoring the performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience.


  • Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
  • Coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
  • Implement food philosophy that align with organizational policies and goals
  • Assist in creating dynamic menus for areas of responsibilities that evolves and changes on a regular basis
  • Develop recipes and input into the recipe database
  • Monitor and analyze kitchen cost centers financial performance and contribution to club’s profitability
  • Implement and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the Executive Chef/Executive Sous Chef
  • Retrieves, processes and prepares ingredients necessary to prepare menu items
  • Prepares food items prior to and during meal time periods
  • Prepares, slices and butchers’ meat, chicken, fish, cheese, produce and other food products on a daily basis
  • Assists kitchen staff with duties as required
  • Maintain F&B marketing and other marketing activities and club programming initiatives
  • Hire, train, empower, coach and counsel, performance and salary reviews
  • Implement and maintain food inventory
  • Coordinate operations with other club departments to ensure efficient member service
  • Assist in the implementation of procedures to increase member and employee satisfaction
  • Understand all policies, procedures, standards, specifications, guidelines and training programs for The Quin
  • Assume 100% responsibility for the culinary quality
  • Perform purchasing and inventory responsibilities on a daily/weekly/monthly basis
  • Fill in where needed to ensure guest service standards and efficient operations
  • Continually strive to develop the staff in all areas of managerial and professional development
  • Ensure that policies on employee performance appraisals are followed and completed on a timely basis
  • Attends management meetings
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members
  • Investigate and resolve member complaints regarding food quality, service, or accommodation


The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.


  • At least two to three year (3-4) years of experience in the direction and management of employees in a culinary environment
  • Startup/opening of hotels and restaurants experience preferred
  • Background in modern Japanese, Mediterranean, American cuisine preferred
  • Advanced knowledge of culinary, baking and pastry techniques
  • Thorough knowledge of food preparation techniques and food hygiene practices
  • Service oriented style with professional presentations skills
  • Maintain high standards of personal appearance and grooming
  • Experience managing and developing teams
  • Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
  • A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
  • Good oral and written communication skills
  • Detail oriented, good prioritization, time management, organizational and follow up skills
  • Demonstrated ability for process and project management
  • Financial acumen preferred
  • Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
  • Open availability and flexibility to work according to the needs of the business
  • Comfortable with WORD, PowerPoint and Excel
  • Culinary school diploma required

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses

Required Skills

Menu Development

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge

Kitchen Equipment Maintenance




Food Handler Certificate

Gluten Free Cooking


Cleaning / Sanitation

Kitchen Management

Ordering / Purchasing

Vendor Management



Team Development and Training

Sushi Making

200 Covers Per Night

Read more

View Job Description

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The Quin is a modern private social club in Boston that brings together a diverse mix of interesting and interested members of all ages, industries and backgrounds to forge meaningful connections, expand lives and create a community of impact.

Intended to enrich the lives of those who join, the club is based on the core principles of diversity & inclusivity, stimulating experiences, beautiful design, top-notch hospitality and philanthropy.

Reimagined by Sandy and Paul Edgerley, and planning to reopen in 2021, The Quin finds its home at 217 Commonwealth Avenue in Back Bay, original home to the Algonquin Club.

Today, the Quin has reinvigorated their founding principles, building a community of people who are having an impact on the world, a place where substance meets style, right in the heart of Boston.

The Quin is a place to feast the mind, to feast the senses – and to just plain feast. Our expansive culinary offerings have something to suit any occasion or appetite.

Cafe Q
An Eastern Mediterranean mezze concept that offers all day dining with dishes inspired by the flavors of the Barbary Coast, Italy and Spain.

The Pub
The Pub serves elevated spins on bar food standards, focused on local offerings with a fresh-caught seafood spread of New England classics like chowder and lobster rolls.

Our main dining room melds the sophisticated flavors of the East with classics from the West. A gallery of striking large scale modern art sets a dramatic scene while serving modern Japanese temptations fused with New England classics for a truly unique experience. Bondo’s menu features sushi, ceviche and raw bar, our skilled sushi chefs will create spins on classic maki as well as delicious new creations. Whether sourced from local waters or distant shores, we serve only the freshest, highest standard of seafood.

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