This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Bondir Restaurant in Cambridge is seeking a Chef de Cuisine. This is a position for an experienced chef with their own ideas, their own style to develop, and the introspection to take risks and take the feedback that comes as a result. This is not a chef training position or an introduction to fine dining. This is a place for an up-and-coming voice to be heard, a place to take your first leap into public notice and to build on your reputation and skills. This is a position for someone who sees themself as becoming a prominent name in dining and hospitality to cook food with honesty and personality.
The chef de cuisine will work 70 to 80 hours per week. There is the ability to bring a sous if you have one. Bondir is a fine dining restaurant with a focus on guest hospitality and cooking with the best ingredients available. You must have the drive to create a world class dining experience for our guests. This is a working position and requires a positive attitude and an ability to positively influence and lead the team.
The ability to manage a detailed production using HACCP procedures is required. Experience with modern techniques, a love of tradition, and a well-rounded skill set including pastry is necessary to be successful.
Our cuisine is based on a simple premise: The ingredients we use are a story about the people who produce them. We find the best foods that can be had in Cambridge on a given day and we cook in order to say that this is the truest expression of the product. We acquire ingredients from all over the world, but most come from within a short drive of the restaurant. The most expressive ingredients are the freshest, coming from the ocean or the field, directly to our door. Relationships?cultivated over the years through time spent with foragers, fishermen, farmers, ranchers?color the daily menu. We have increased the diversity of our offerings, working to improve breeds, improve the land, and instruct ourselves and our guests on the vast number of native and heirloom foods we have around us.