Chef

About Fireside Tavern Sherborn: Fireside Tavern is a culinary cornerstone in MetroWest, offering classic American flavors with creative twists. Our tavern is a true community gathering place, with a welcoming atmosphere that extends across our dining rooms, event spaces, and cafe. We are dedicated to delivering exceptional food and service.

Job Overview

Position Overview

Fireside Tavern Sherborn is seeking a skilled, hands-on Chef de Cuisine to anchor our culinary operations. In this dual-focus role, you will lead the execution of our private events, weddings, and Mitzvah celebrations while also anchoring the line during busy tavern services. We are looking for a reliable, detail-oriented professional with strong foundational skills who excels in a fast-paced environment, maintains rigorous quality and food safety standards, and takes pride in delivering exceptional dining experiences—from an intimate 25-person lounge gathering to a full 150+ guest buyout.

Friday / Saturday / Sunday / Monday are required days, the other 1 is up for discussion.

Key Responsibilities & Duties

1. Banquet & Event Culinary Execution

• Partner with management to oversee the preparation, production, and presentation of all private event menus, including buffets, plated dinners, multi-course wine pairings, and custom cocktail receptions.
• Ensure seamless execution of large-scale catering operations, maintaining consistency, flavor profiles, and plate presentation across high-volume services.
• Coordinate timing and flow between the kitchen and front-of-house staff during events to ensure courses are delivered smoothly and efficiently.

2. Tavern Line Operations & Quality Control

• Work the line during regular tavern service, stepping in to prep, cook, and expedite high-quality seasonal dishes (such as house favorites, seasonal pastas, and tavern entrees).
• Uphold strict recipe adherence, portion control, and presentation standards for every dish leaving the kitchen.
• Monitor product rotation, freshness, and inventory levels to minimize food waste and maintain peak ingredient quality.

3. Kitchen Leadership & Team Support

• Mentor, train, and support line cooks and prep staff, fostering a collaborative, organized, and positive back-of-house culture.
• Assist with prep lists, shift allocations, and station organization to set the team up for success before service begins.
• Model professionalism, clear communication, and accountability under pressure during peak operational rushes.

4. Safety, Sanitation & Compliance

• Maintain immaculate health, safety, and sanitation standards throughout all kitchen prep, cooking, and storage areas in compliance with local Board of Health regulations.
• Ensure proper cooling, labeling, dating, and storage of all food products.
• Oversee cleanliness closing duties and ensure equipment is properly maintained and sanitized.

Qualifications & Skills

• Experience: Proven experience (3+ years) working in a professional commercial kitchen, with a strong background in both high-volume line cooking and banquet/catering execution.
• Fundamental Skills: Strong knife skills, mastery of core cooking techniques (sauté, roasting, grilling, sauce-making), and the ability to multitask effectively under tight timelines.
• Leadership Qualities: A collaborative mindset, strong problem-solving abilities, and a steady, systems-oriented approach to kitchen management.
• Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays, corresponding with our peak event and dining calendar.
• Certifications: ServSafe Manager certification (or local equivalent) preferred.

Key Responsibilities

• Leadership & Staff Management: Help oversee and manage all kitchen staff, including interviews, training, coaching, and scheduling.
• Quality Control: Ensure that all dishes are prepared and cooked to our quality standards and that all food is handled in compliance with health and safety regulations.
• Inventory & Ordering: Assist with detailed inventory counts and help with ordering and stocking kitchen supplies.
• Communication: Clearly communicate with all team members to ensure a seamless operation.
• Various other tasks as needed

Requirements

• Previous experience as a Sous Chef, Kitchen Manager, or in a similar culinary leadership role.
• Extensive food knowledge and the ability to remember and recall ingredients and recipes.
• Strong leadership, coordination, and training skills.
• Understanding of and/or ability to speak Spanish and Portuguese is a plus.
• Exhibits a neat, clean, and professional image at all times.
• A sense of urgency and attention to detail.
• Ability to work all stations in the kitchen (grill, sauté, pantry, fry, and expo).
• Ability to work while standing for 8+ hours a day.

Benefits

• Competitive salary and bonus opportunities.
• A great work atmosphere.
• Paid Time Off.
• Meals every shift.

Join us and become a key part of the Fireside Tavern experience, where your skills and positive energy will directly contribute to our reputation for hospitality.

Job Type: Full-time

Pay: $35.00 - $38.00 per hour

Benefits:

• Flexible schedule

Work Location: In person