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Chef de Cuisine
The Lexington
100 N First St, Cambridge, MA 02141, United States
The Lexington hiring Chef de Cuisine in Cambridge, MA

The Lexington hiring Chef de Cuisine in Cambridge, MA

The LexingtonMore Info

Full Time • Salary ($68k - $70k)
Expired: Feb 19, 2023

Sorry, this job expired on Feb 19, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details

Job Title: Chef de Cuisine

Place of Work: Geppetto, 100 North First Street, Cambridge MA 02141

A staple of the Cambridge culinary scene since 2012, Cambridge Street Hospitality Group comprises five unique hospitality concepts. Led by Chef and owner Will Gilson, our team brings an award-winning mix of culinary and beverage acumen that affords our guests the opportunity to enjoy high-quality, thoughtfully prepared food, local and eclectic beers, and unique, globally-sourced wines. Our spaces are spacious and lively. Our teams are down to earth. We aim to share our excitement about our food and wine throughout each concept. Our guests and their friends feel comfortable in our warm and friendly environment.

One of Eater’s “hottest restaurant openings of 2021,” Geppetto is located inside The Lexington at  Cambridge Crossing, a growing new neighborhood and innovation hub at the intersection of Cambridge, Somerville, and Boston. Geppetto draws from Will’s love of Northern Italian food, bringing the flavors and feasts from Italy to our modern yet cozy dining room. Ingredients of the dishes highlight the farms, fishers, and foragers of New England. Housemade pastas, local seafood, and fresh butchered meats will be the highlight of an evening at Geppetto, concluded with desserts from one of the city’s leading pastry chefs, Brian Mercury.

Scope & General Purpose: The Chef de Cuisine leads the Geppetto kitchen team through nightly service and plays an integral role in the leadership of the entire back of house operation throughout The Lexington. Menu focus will be on creativity within our house made pasta program as well as regional italian dishes utilizing seasonal produce.

Overview of Responsibilities: Responsibilities and expectations include but are not limited to:

Menu Execution & Kitchen Management

  • Checking food quality and consistency daily
  • Overseeing fresh pasta program
  • Recipe standardization
  • Running expo/production during prime service times
  • Maintain a clean and organized kitchen and work stations, including trash removal, floor cleanliness, etc.
  • Overseeing all hotline prep areas
Ordering and Inventory
    • Daily visual inventory of needs, ordering in conjunction with other kitchen leadership to streamline building-wide needs, and communicating additional ordering needs to correct personnel.
    • Organization of kitchen storage spaces, including the walk-in and dry storage, working with kitchen staff to ensure like items are stored together, are accessible, and are in proper order.
    • Work with kitchen leadership to conduct periodic inventories of ingredients and supplies.

Personnel Management
    • Working in conjunction with all kitchen outlets to ensure cohesive kitchen team, taking note of their needs in order to set themselves up for success
    • Coaching and training line cooks on best practices, standards, and preparation
    • Constructive communication during service to staff
    • With assistance from Executive Chef, constructive communication in times of corrective action for direct reports or other employees
    • Support for all staff regardless of outlet in all areas of needs ie. ordering, cleanliness, preparation, interpersonal communication
    • Communication with all kitchen managers regarding needs and suggested improvements
    • Implementing change as directed by Executive Chef

FOH Management and Staff 
    • Work with the front of house team to ensure a cohesive and efficient environment between front and back of house
    • Effective and constructive communication between departments across all levels
    • Timely communication of menu changes, such as substitutions, additions, and 86’s

Compensation & Benefits:

  • Base salary of $70,000 per year
  • Medical and Dental Insurance
  • Paid Time Off
  • 401(k) 
  • Dining discounts at our restaurants

Reports to: General Manager and Executive Chef, The Lexington

Growth Opportunities: This role begins in three phases over 90 days, to allow for growth and development into the restaurant space and integration with the team. Personal and professional goals, both quarterly and longer-term, are set early and honest and candid feedback is provided on a regular basis, resulting in a professional skill set geared for success and growth alongside our hospitality group.

Compensation Details

Compensation: Salary ($68,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Dining Discounts

View Job Description

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Part of Cambridge Street Hospitality Group

The Lexington is the hub of Cambridge Crossing. Featuring one of the only roof decks in the area, The Lexington will be the go-to destination for lunch, after work drinks, evening get-togethers, and possibly the first or last stop of an evening out. The Lexington will offer seasonal outdoor seating with views of The Common.

The Lexington has been designed with an open greenhouse layout, and can accommodate full buyouts of business events, weddings, or seasonal holiday parties. It also features a private dining room with seating for up to 30 guests.

Drawing from his love of Northern Italian food, Chef Gilson will bring the flavors and feasts from Italy to our modern, dinner only restaurant. Ingredients of the dishes will highlight the farms, fishers, and foragers of New England. Guests can dine on composed platters of cheese, cured meats, and small bites to start their meal. Housemade pastas, local seafood, and fresh butchered meats will be the highlight of an evening at Geppetto - all concluded by desserts from one of the city’s leading pastry chefs, Brian Mercury.

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