Assistant Chef: Culinary Leadership & Kitchen Ops

Encore Boston Harbor; Everett (MA); On-site; USD 68,000 - 83,000; Full time

Job summary

Encore Boston Harbor in Everett, MA seeks an Assistant Chef to support culinary management in cost control, inventories, and staff training. You will supervise kitchen production across stations and ensure food quality meets outlet standards while complying with health regulations.

Responsibilities include hiring and developing team members, organizing meetings, and maintaining safety and sanitation. Candidate must have culinary qualifications and hands-on leadership in a full-service

Qualifications

• 21 years of age or above.
• Massachusetts Gaming Commission registration/license required.
• Must obtain and maintain licensing or active work cards.
• ServSafe or equivalent certification preferred.
• High school degree or equivalent; culinary arts degree or equivalent preferred.
• Minimum 3 years experience as a chef in a full-service restaurant; 1 year in a leadership role preferred.
• Hospitality experience preferred.
• Extensive sanitation and culinary knowledge and knife skills.
• General computer skills and basic knowledge of Microsoft Office preferred.
• Candidate must have planning and project management experience.
• Outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.
• Knowledge of union as well as non-union working environments preferred.
• Fluency in English required; second language a plus.

Responsibilities

• Assist in the management of daily kitchen activities to maintain restaurant performance.
• Assist in the management and performance of team members under his/her area of responsibility.
• Monitors all activities of the kitchen to ensure all internal policies, federal and state laws, rules, regulations and controls property wide are enforced.
• Assist management to ensure department delivers and maintains a maximum level of property-wide service and satisfaction.
• Facilitates communication throughout the kitchen by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication.
• Assists in the hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within area of responsibility.
• Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success.
• Effectively manages internal and external guest relations, which may require levels of patience, tact and diplomacy.
• Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
• Assists in the planning of the menu and in the preparation of the meals for varying sized groups.
• Cleans and/or insures the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself.
• Purchases and verifies quality and quantity of food and kitchen supplies required for daily activities and various functions.
• Estimates the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests.
• Plans, budgets, provisions and maintains inventory.
• Mixes, chops and cooks as needed to assist cooks and chefs.
• Ensures meal quality and guest satisfaction.
• Works with safety as a priority and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Performs any other job-related duties as assigned.

Job description

Encore Boston Harbor in Everett, MA seeks an Assistant Chef to support culinary management in cost control, inventories, and staff training. You will supervise kitchen production across stations and ensure food quality meets outlet standards while complying with health regulations.

Responsibilities include hiring and developing team members, organizing meetings, and maintaining safety and sanitation. Candidate must have culinary qualifications and hands-on leadership in a full-service