Job Description

Job Description

SUMMARY

The Boulange Chef de Cuisine will be driven by a deep appreciation for handcrafted fare, neighborhood hospitality, and seasonal ingredients. This passionate professional will lead the team in our mission to offer an elevated casual experience rooted in tradition, artistry, and efficiency. Being the cornerstone of our kitchen operations, the Chef will create an environment suitable for the execution of our culinary vision while ensuring consistent quality, workflow discipline, and team development. He/she will manage both the bakery/pastry team and the savory, prep and dish team, oversee service execution, and play a key role in menu creation that delights guests and reinforces brand identity.

The essential responsibilities of the position are listed below in the following key areas:

ESSENTIAL DUTIES AND RESPONSIBILITIES

● Oversee daily kitchen operations, including bakery production, café menu execution, and service flow.

● Lead, train, and mentor staff with a focus on craftsmanship, consistency, and food safety.

● Collaborate on menu development, including seasonal menu creation, specials and limited-time offerings.

● Maintain rigorous cleanliness, sanitation, and compliance with health codes.

● Manage ordering, vendor relationships, inventory taking and food cost controls.

● Implement and maintain an effective waste minimization management system.

● Utilize the established technology platforms to help with scheduling, inventory, vendor management and POS integrations.

● Ensure efficiency across stations, prep lines, and bakery production areas.

● Implement and uphold systems for mise en place, recipe documentation, and standardization.

● Foster a team culture of accountability, collaboration, and pride.

● Work closely with the General Manager to build and maintain a cohesive, professional, hospitality-forward, nourished and developed team.

● Work with the Senior Leadership team to perfect and evolve the brand.

SUPERVISORY RESPONSIBILITY

This position has supervisory responsibilities

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION

Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field; or equivalent professional experience in a high-volume culinary environment.

EXPERIENCE & SKILLS

● 5+ years’ experience in professional kitchen environments, ideally with bakery or fast-casual café experience.

● Strong understanding of pastry production, laminated doughs, and casual savory menu execution.

● Proven track record of team leadership and culinary mentorship.

● Excellent organizational skills, strong teamwork and communication skills are essential to ensure efficient kitchen operations in a high-volume environment.

● Comfort with technology platforms for scheduling, inventory, and POS integrations.

● ServSafe or equivalent certification required.

● Experience with creation of seasonal artisanal pizza, sandwiches, grain bowls, salads, etc

● Experience with artisan bread or viennoiserie production.

● Familiarity with sustainability practices and food donation programs.

● Multilingual communication skills, a plus.

WORK ENVIRONMENT

This position operates in a fast-paced, high-volume kitchen and bakery environment. It requires hands-on oversight of back-of-house operations, including hot line, prep areas, pastry and bakery production, and storage facilities. Team members may be exposed to varying conditions, such as high heat from ovens and stoves, cold temperatures in refrigerators and freezers, and elevated noise levels during peak production hours. Work schedules may include early mornings, weekends, and holidays to support daily production timelines, seasonal menu launches, and special events.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Standing and walking for extended periods, navigating kitchen and related areas, and occasionally bending, reaching, or stooping.
• Lifting and carrying items such as food supplies, kitchen stock, and equipment weighing up to 30 pounds on a regular basis and occasionally up to 50 pounds.
• Frequent handling of cookware, utensils, and hot or cold food and drink items, requiring good hand–eye coordination and attention to safety.
• Exposure to fluctuating temperatures, including hot kitchens and refrigerated storage areas, as well as elevated noise levels during peak service periods.
• Specific vision abilities required include close and distance vision, color recognition (for food and drink presentation and safety), and the ability to focus on dynamic, fast-paced settings.

COMPENSATION & BENEFITS

● $80k - $100k annual base salary range

● Comprehensive health, vision and dental insurance coverage

● PTO

● 401k

● Employee discounts and meal allowances

We are proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

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