Chef de Cuisine

AccorHotel; Boston (MA); On-site; USD 60,000 - 80,000; Full time

Job summary

AccorHotel seeks a Culinary Manager for OAK Long Bar + Kitchen in Boston. The role involves creating a luxurious guest experience, maintaining food standards, and managing kitchen operations while leading and training staff in a fast-paced environment.

Qualifications

• Previous experience in a culinary management supervisory role required.
• Experience managing union employees required.
• Ability to work cohesively as part of a team.

Responsibilities

• Ensure Food & Beverage standards are maintained.
• Manage kitchen operations and train staff.
• Drive customer loyalty through service excellence.

Skills

Ability to work under pressure

Teamwork

Effective communication

Job description

Job Description

You will work closely with the General Manager in our OAK Long Bar + Kitchen to create a luxurious experience for our guests. Join our Culinary leadership team in motivating, training, and managing our restaurant kitchen.

What you will be doing:

• Ensure Food & Beverage standards are maintained
• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items by colleagues for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Strategize on new products and service offerings while creating unforgettable experiences for our guests
• Active floor management and order expediting driving the service vision to drive customer loyalty and outstanding service results
• Ensure all colleagues are trained and held accountable for brand standards
• Demonstrate confidence when addressing issues as they arise
• Consistently have a presence with colleagues
• Take responsibility to uphold the cleanliness, maintenance and storage procedures
• Effectively report back to F&B Management team on daily happenings, needs and observations in the department
• Execute opening and closing checklists

Review daily reports to be current with VIPs and special groups, communicate special requirements and monitor execution

Qualifications:
Qualifications

• Previous experience in a culinary management/ supervisory role required
• Previous experience managing union employees required
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively and collectively as part of a team
• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must maintain composure and objectivity under pressure
• Must be effective in handling problems in the workplace including anticipating, preventing, Identifying and solving problems as necessary

Additional Information

All your information will be kept confidential according to EEO guidelines.