Banquet Culinary Sous Chef

Seaport Hotel Limited Partnership; Boston (MA); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player seeks a dynamic culinary leader to manage a high-volume kitchen. This role involves overseeing daily operations, menu planning, and staff training to create exceptional dining experiences. The ideal candidate will possess extensive food knowledge, strong leadership skills, and a commitment to culinary excellence. Join a team that values innovation and quality, where your contributions will enhance the dining experience for guests and staff alike. If you thrive in a fast-paced environment and have a passion for food, this opportunity is perfect for you.

Qualifications

• 3-5 years of culinary experience in a high-volume kitchen.
• 1 year in a supervisory role is required.

Responsibilities

• Manage daily operations of the high-volume kitchen.
• Assist in menu planning and food quality monitoring.
• Develop menu selections and specials.

Skills

Food product knowledge

Recipe writing

Kitchen technology

Physical stamina

Education

High School Diploma

Culinary Degree

Job description

Posted Thursday, April 24, 2025 at 4:00 AM

Once you complete your application you must inform your current manager.

Scope of Position

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.