Chef de Cuisine

Omni Hotels; Boston (MA); Hybrid; USD 79,000 - 98,000; Full time

Job summary

Omni Hotels in Boston seeks a Chef de Cuisine to lead the culinary team across restaurant and banquet operations, ensuring high quality and consistency in dishes that meet Omni standards. You will manage daily production, staff development, and cost control, while partnering with the Resort Executive Chef on menu development and execution.

Flexibility to work evenings, weekends, and holidays is required. Excellent communication, a culinary degree, and Serve Safe certification are preferred

Qualifications

• Minimum 2 years of culinary management experience.
• Experience in upscale, full-service five-diamond kitchens preferred.
• Serve Safe certified food manager and applicable certifications.
• Strong communication skills, written and verbal.

Responsibilities

• Lead daily production for restaurant and banquets to ensure quality and consistency.
• Manage staffing, training, coaching, and performance reviews.
• Monitor labor and food costs; report budgets and variances.
• Collaborate with Resort Executive Chef on menus, costing, and implementation.
• Ensure sanitation and health code compliance across kitchen facilities.
• Maintain guest satisfaction through smooth operations and service leadership.

Skills

Culinary management

Customer service

Menu creation

Leadership

Education

Culinary degree / college education

Tools

Microsoft Word

Excel

Delphi

Kronos

Birch Street

Medallia

Job description

Chef de Cuisine

Overview:

Be able to lead the culinary team helping between both Banquets and Restaurant operations. This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchens and food production.

Responsibilities:

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching/counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Work with the Resort Executive Chef in the creation, costing and implementation of menus.
• Ability to step in and lead / assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possess strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed in the absence and or presence of the leader in that area, while assisting in the different areas of the operation.
• Able to communicate effectively in multiple departments/roles as well as guest facing meetings that may include PRE CONS, tastings and site visits.
• Meets deadlines set forth by the department heads while keeping the hourly team aware of key dates and events happening across the resort.
• Scheduling of staff according to budget and business forecast. Able to assist in critiquing the monthly P&L based on business levels.
• Directs proper sanitation and maintenance of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensure that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Advise theresort executive chef on all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guestsatisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test andevaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
• Knows expectations and ensures that staff understand them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job-related duties as assigned.

Qualifications:

• Candidate is required to have at least 2 years previous culinary management experience.
• Prior experience in a n upscale, full service five Diamond Kitchen preferred.
• Excellent Customer Service, prior admin experience preferred.
• College education and/or culinary degree preferred.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs required.
• Use a computer to access Kronos, Birch Street and Medallia
• Interact with guests during tastings and special events.
• Be creative in creating menus while maintaining bottom line
• Serve Safe certified food manager/applicable food safety certifications required.
• Clear, positive, energetic communication skills, written and verbal.

• Excellent organizational skills required.

• Able to work a flexible schedule to include nights, weekends and holidays.

Salary Range based on experience $78,648 to $98,310