PAGU is currently seeking an experienced chef de cuisine / executive chef to lead their culinary team.

What is PAGU?

PAGU is a Japanese tapas restaurant by James Beard Nominated Chef / Owner Tracy Chang . Located in Cambridge’s innovation hub between Central Square and MIT, they serve lunch and dinner, including takeout and patio dining.

The menu highlights local ingredients and celebrates the harmony of techniques and flavors of Japanese and Spanish cuisines inspired by Chang’s experiences with O Ya, Le Cordon Bleu Paris, Spanish three-star Michelin Restaurante Martin Berasategui, Guchi’s Midnight Ramen and Harvard’s Science & Cooking course.

We are a group of loyal, hard-working, detail-oriented team players eager to serve our community. We are building a company that people love and are proud to work with.

We are not just chefs; we are not just service professionals; we are collaborators, growing and improving together every day.

PAGU is an equal opportunity employer. Chef / Owner Tracy is fluent in Spanish, Mandarin, English, with mild language skills in French and Portuguese.

We ask ourselves :

How do we better care for our team?

We are dedicated to building a PAGU family that shares core values of education, leadership, teamwork, empathy and passion for serving others.

Just as we expect you to carry out your responsibilities, it is our collective duty to create a fun environment for everyone to learn, grow, and thrive together.

We look forward to taking care of you with a competitive salary (based on experience), health insurance, vacation mileage, and career growth opportunities.

The safety and well-being of our team and community is our top priority. We provide proper PPE and have made adjustments to keep each other safe.

How do we better care for our community?

At Pagu, our community is at the forefront of everything we do. In response to Covid, Chef Tracy co-founded two non-profits prioritizing safety and well-being over profits : Off Their Plate and Project Restore Us.

By joining team Pagu, you will be heavily involved in both the operations and continued growth of her non-profit work, where giving back to the essential worker communities is woven into the weekly responsibilities.

Accolades :

Best Restaurant Turned Grocer 2021 / / Boston Magazine

Rising Star Chefs Game Changer / / Star Chefs 2020

Basque Culinary World Prize Finalist 2020 / / Basque Culinary World Prize

Best New Restaurants 2018 / / Boston Magazine

Chef of the Year 2017 / / Boston Globe

Best Ramen in Boston 2017 / / Boston Magazine

As Chef de Cuisine / Executive Chef, you will be responsible for :

Team

• Scheduling
• Hiring, training and education
• Staff management and development

Operations

• Opening / closing
• Inventory management and procurement
• Prep, line cooking and expo
• Waste management
• Equipment maintenance management
• Cleaning and organization
• Communications with FOH managers

Product

• Recipe knowledge, development, sourcing, costing, pricing
• Allergy knowledge and ability to train others

Financials

Food costing / pricing

Technical

• Google Suite
• Squarespace
• Toast
• Doordash / Caviar
• Craftable / Foodager
• ServSafe

Compensation / Benefits :

• Salary depending on experience ($80k+) + bonus + benefits including parking, health insurance
• 2 weeks paid vacation

Visit us : 310 Mass. Ave., Cambridge, MA 02139

Get to us :

T : Central Square, Kendall Square

Bus : 1, 47, 77, 83, 91

Work With Purpose

At Five Star Senior Living, our people are the critical link to those we serve, and it is their vitality, energy, and caring nature that allows us to fulfill our mission of enriching and inspiring the journey of life.

In addition to nurturing and advancing the lives of our residents, our team members enjoy meaningful opportunities for personal and professional growth, within a supportive culture centered around advancing their lives, as well.

The Opportunity

We are seeking an experienced Sous Chef to join our team! The sous chef will lead the kitchen team in the head chef's absence.

A qualified candidate will work under the direction of the head Chef and GM for all Kitchen Operations, including food purchasing, preparation, and maintenance of quality standards;

sanitation and cleanliness; training of team members in methods of cooking, preparation, plate presentation, portion and cost control.

What You'll Do

Maintain Standards

• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs or arranging for the same.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Check, maintain and record proper food holding and refrigeration temperature control points.

What You'll Bring

Experience & Education

• Minimum two (2) years culinary experience, preferably in restaurants or senior living facilities.
• Ability to read and understand recipes and menus, work in a team environment, work flexible shifts, handle multiple tasks at one time and communicate effectively verbally and / or in writing.
• Ability to lead or supervise other team members, perform detail work involving math calculations, problem solve, handle emergency situations.
• Must enjoy working with residents and able to accept constructive criticism. Ability to interact with residents who are highly susceptible to common illness without posing additional health risks and must maintain good personal hygiene and wear a uniform.
• Culinary Arts degree from recognized school with two years related experience as a Sous Chef or Lead Cook in a comparable size food service operation is desired.

Shift / Hours

Daytime

We Got You

We see and support the whole you. Because investing in you, and all our team members, is the first step in making a difference in the lives of others.

• Comprehensive Medical / Dental / Vision
• 401k + Match
• Competitive PTO
• Life, Disability & other supplemental benefits
• Professional Development Funds
• Wellness Coaching & Personal Support Benefits
• Recognition & Reward Programs

Is This You?

Beyond checking off the boxes, we're looking for someone who shares our deep sense of purpose and passion for advancing the lives of others.

• Puts People First You have an authentic connection to our vision of a world in which the quality of life is ageless, and a desire to advance our culture by always respecting and empowering our team members, residents, and families.
• Customer Focused You strive to build and strengthen customer loyalty by delivering exceptional hospitality, thoughtful solutions, and innovative customer attraction and retention strategies.
• Results Oriented You're forward thinking, seeing the big picture as you lead with empathy and drive to exceed results.

You firmly believe that the way in which we achieve results is just as important as what we accomplish together.

• Drives Operational Excellence You encourage a mindset of continuous improvement. You respect ideas, collaborate, and empower others to elevate how and what we deliver for our customers and each other.
• Embraces Change You're a change driver! A positive communicator who engages all key stakeholders to help them anticipate and embrace what's next, you're always adjusting the target for continuous improvement.

EEOC

Five Star prohibits discrimination against any applicant or employee with regard to or on the basis of race, color, religion, national or ethnic origin, age, ancestry, sex, pregnancy (including pregnancy, childbirth, lactation and related medical conditions), gender, gender identity and expression (including transgender), sexual orientation, mental or physical disability, military status, certain criminal records, genetic information (including characteristics and testing), HIV testing, a personal admission to a facility for the care and treatment of a mentally ill person and taking of parental leave or membership in any other category protected by applicable law.

In addition to federal requirements, Five Star complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has communities and / or facilities.

This policy applies to all terms and conditions of employment, including, but not limited to, recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

In addition, Five Star expressly prohibits any form of workplace harassment based on race, color, religion, national or ethnic origin, age, ancestry, sex, pregnancy (including pregnancy, childbirth, lactation and related medical conditions), gender, gender identity and expression (including transgender), sexual orientation, mental or physical disability, military status, certain criminal records, genetic information (including characteristics and testing), HIV testing, a personal admission to a facility for the care and treatment of a mentally ill person and taking of parental leave or membership in any other category protected by applicable law.

We will not tolerate harassment of employees in the workplace, or in other settings in which employees may find themselves in connection with their employment.

Improper interference with the ability of Five Star's employees to perform their job duties may result in discipline up to and including discharge.

Additionally, retaliation, including intimidation, threats, or coercion, because an employee or applicant has objected to discrimination harassment or retaliation, engaged or may engage in filing a complaint, assisted in a review, investigation, or hearing or have otherwise sought to obtain their legal rights under any federal, state, or local law is prohibited and will not be tolerated.

Do you have experience as a Grill Chef, Line Chef, Chef de Partie, Commis Chef or anything in between....? Then here's your opportunity to be part of something great!

What we offer...

• Tips shared equally across the team, based on hours worked
• Competitive pay
• Unlimited 50% staff discount to enjoy outside working hours
• Free meal from Lounge menu with every shift worked, regardless of length
• Annual Loyalty share award following 3 years service
• Easy access to pay as you earn it with Wage Stream
• Christmas and Boxing Day off!
• 24 / 7 Employee Wellness Helpline alongside Lounges own Mental Health Champions
• Fantastic opportunity for advancement and progression within a rapidly expanding company
• The best staff party in Hospitality! Loungefest!

Our Chefs...

Uncompromising when it comes to keeping the kitchen clean, tidy and safe, you will be key to keeping our bustling kitchen running at full speed.

Cooking great food to a fantastic standard. This is an ideal position for someone looking to progress within a commercial kitchen.

With full training provided there is plenty of opportunity for promotion to Junior Sous and on to Sous Chef.

What we're about...

The Lounge is open all day, every day and serves great quality fresh food and drink in a welcoming, relaxed environment.

Our kitchens are the engine room of the Lounge and you are the key to keeping the engine going in this fast paced business.

Lincoln Tavern is looking to add a Chef de Cuisine or Executive Chef to the talented team at their uber popular South Boston restaurant.

Applicants should have 2-4 years of experience as a sous chef in a fast-paced, high-volume atmosphere. They are looking for someone who has a great deal of energy and drive as well as passion for great food.

The Chef De Cuisine will work hand in hand with the Culinary Director to run all day-to-day operations of the kitchen : labor and food costs, inventory, ordering, training, managing a close-knit team, working the line, expediting, maintaining their high standards.

This restaurant has a lively bar scene with amazing food, featuring a wood fire pizza oven and wood fire grill. They offer a very competitive salary and benefits, a great work environment, and a chance to be a part of a growing restaurant group.

They are committed to helping you thrive and achieve your professional goals.

Uni is seeking passionate Sushi Chef to join the team. Cooks qualify for top tier PPO medical insurance plan after 30 days of employment.

Uni is a lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue, helmed by James Beard award-winning chef Ken Oringer along with David Bazirgan .

The menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi, alongside craft cocktails and a wide-ranging sake program.

UNI has been named Best Restaurant by Boston Magazine, and Oringer has been named a finalist for James Beard Outstanding Restaurateur.

A solid background in Japanese cuisine and technique is required. The ideal applicants will possess a passion for food, integrity of product, a high sense of urgency, and the ability to multitask and manage a team.

They offer competitive pay and comprehensive health benefits.