Banquet Culinary Sous Chef

Seaport Hotel Limited Partnership; Boston (MA); On-site; USD 55,000 - 75,000; Full time

Job summary

A leading hotel in Boston is seeking a Kitchen Manager to oversee high-volume kitchen operations. Responsibilities include managing daily operations, training staff, planning menus, and ensuring food quality standards. Ideal candidates will have 3-5 years of culinary experience, including supervisory experience, and a strong commitment to culinary excellence.

Qualifications

• 3-5 years of culinary experience in a high-volume kitchen.
• 1 year in a supervisory role.
• Must be fluent in English.

Responsibilities

• Manage the opening and closing of the kitchen.
• Assist in menu planning and recipe updating.
• Ensure proper standards of food preparation, rotation, and storage.

Skills

Knowledge of food products

Kitchen computer technology

Writing specifications and recipes

Physical endurance

Education

High school diploma

Culinary degree

Job description

Remaining on the cutting edge of food trends and creatively executing culinary offerings helps create an environment of innovation and fine dining that guests will return for repeatedly. As you manage and execute the daily operations of the high-volume kitchen, and train and develop staff, all your functions should be carried out with a total commitment to provide our guests with the best culinary experience in the city, while following our company’s mission statement and values. You will interact with all other members of Seaport, especially the Kitchen, Banquet and Stewarding staffs. This position reports to the Executive Sous Chef.

Schedule Requirements

Schedule will vary, working weekends, evenings, early mornings, and holidays will be necessary.

Key Responsibilities

• Manage opening and closing of the kitchen.
• Assist in menu planning, recipe updating, and creation of daily specials.
• Monitor the quality of food received in the kitchen and ensure proper standards of food preparation, rotation, and storage.
• Monitor kitchen stock levels and authorize/prepare requisitions.
• Monitor quality of station areas.
• Development of menu selections and specials.
• Partner with Event Coordinator, Sales, and Banquet management on service issues.
• Must be capable of achieving predetermined food and labor cost objectives.
• Responsible for food production for the employee dining room.
• Responsible for practicing, managing, and promoting our Mission and Values so that it becomes an intricate part of the everyday operation.
• Complete any other duties or projects assigned by the Executive Chef.

Required Job Knowledge and Skills

• Thorough knowledge of food products, standard recipes, and proper preparation.
• Working knowledge of kitchen computer technology.
• Ability to write specifications and recipes.
• Ability to lift up to 50 pounds.
• Ability to stand for long periods.

Qualifications

Experience

• 3-5 years culinary experience in a high-volume kitchen, 1 in a supervisory role.

Education

• High school Diploma required.
• Culinary degree highly preferred.

Language Skills

• Fluency of the English language is required (read, write, speak)
• Must be able to listen to, read and/or write instructions, memos, short correspondences, and messages.

This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.