Restaurant Manager, Chef at Tatte Bakery & Cafe Boston

RESTAURANT MANAGER ~ AGM ~ CAFE MANAGER ~ SHIFT MANAGER ~ SOUS CHEF

Tatte Bakery & Café is interviewing talented Restaurant Managers & Sous Chefs throughout Boston!

Now Hiring:
- Assistant General Manager : $62,000 to $74,000 + Quarterly Bonus
- Cafe Manager / Shift Manager : $22.75 to $ 25.00 per hour

- Sous Chef: $62,000 to $74,000 + Quarterly Bonus

Locations: Throughout Downtown & Suburban Boston!  Area locations include: Assembly Row, Arlington, Back Bay, Beacon Hill, Belmont, Berklee, Charlestown, Copley Square, Emerson, Fenway, High Street, Lexington, Newton Centre, Northeastern, One Boston Place, Pier 4, South Boston, South End, Summer Street, Wellesley, Cambridge Main Street, Cambridge Crossing, Harvard SQ, Third Street, Brookline Beacon St, and Coolidge Corner.  

Perks and Benefits:
- Health, dental and vision insurance
- 401(k) with vesting match
- Paid vacation & sick leave
- Competitive pay
- Flexible schedule with no late nights
- Free meals and drinks 
- Exciting potential for growth
- Free EAP employee assistance programs

When you step inside of a Tatte Bakery & Café you instantly feel comfortable and inspired. It’s a space where you can be yourself. You will be surrounded by the best of everything: authentic, caring and unique Tatte family members, delicious pastries, savory dishes, fresh ingredients and amazing coffee. Every day we strive to provide our guests with an exceptional experience at every opportunity. If you love and care about people and coffee, we want you!

Requirements:
- 1+ years of recent restaurant management experience
- Excellent verbal and written communication skills to engage with all guests and team members
- Knowledge and understanding of how the cafe operates and how each position and station need to be set up. 
- Capable of working in a team setting 
- Attention to detail 

As a Sous Chef at Tatte, you will assist overseeing all kitchen operations at your café and are responsible for the success and growth of your kitchen team. Sous Chef may be responsible for the supervision of up to 25 employees. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef.

Scope of Responsibilities (include but are not limited to):
- Oversees production and service according to established guidelines
- Adheres to recipe, portioning, and presentation standards
- Complete all daily management tasks in a timely manner
- Establish a strong understanding of our menu through daily tasting
- Coach kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
- Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
- Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed
- Assists with implementation of seasonal menu changes

Working Conditions / Essential Functions:
- Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays.  
- Able to work up to ten hour-plus shifts at least 4 shifts per week. 
- Able to stand, sit, squat or walk for extended periods of time. 
- Able to grasp, reach overhead, push, lift and carry up to 50 pounds.   
- Consistent and punctual attendance. 
- Maintains a calm demeanor during periods of high volume to keep the café operating to standard and to set a positive example for the café team. 

INTERESTED?
Apply via this job posting for immediate consideration!

The ideal candidates will have previous experience as a General Manager, Restaurant Manager, Assistant Manager, AGM, GM, Dining Manager, Service Manager, Assistant General Manager, Senior Dining Room Manager, Floor Manager, Shift Manager, Cafe Manager, Shift Leader, Team Lead, Crew Leader, Shift Supervisor or other similar restaurant management position.

Sous Chef, Restaurant Chef, Executive Chef, Pastry Chef, or another skilled chef level position.