Executive Sous Chef

Omni Hotels; Boston (MA); Hybrid; USD 95,000 - 110,000; Full time

Benefits offered by this job

Health Insurance

401(k) Match

Paid Time Off

Complimentary meals

Discounted rates

Job summary

Omni Hotels in Boston's Seaport seeks an Executive Sous Chef to lead culinary operations, overseeing kitchen staff and ensuring our hotel’s food program meets brand standards.

The role demands creativity within budget, a strong food-cost focus, and the ability to thrive in a fast-paced, high-volume environment.

Responsibilities include menu development, health and safety compliance, and guiding teams to deliver exceptional guest experiences.

Qualifications

• Minimum 5 years in kitchen management with current culinary trends.
• Experience in large convention/hotel setting preferred.
• Bachelor's Degree or equivalent progressive experience.
• Union environment experience preferred.

Responsibilities

• Oversee day-to-day culinary operations for all kitchen outlets.
• Maintain knowledge of local competitors' offerings and trends.
• Ensure health, safety, and sanitation standards; prepare for inspections.
• Adhere to proper trash procedures and waste management.
• Forecast food quantities to control costs and profitability.
• Collaborate with Executive Chef on menu development and creative dishes.

Skills

Kitchen management

Culinary creativity

Menu development

Leadership

Education

Bachelor's Degree in Culinary Arts

Job description

POSITION OVERVIEW:

Grab the reigns and help shape the future of the Seaport's best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity.

The Executive Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

The Salary range for this position is $95,000 - $110,000 per year based on experience.

RESPONSIBILITIES:

• Responsible for the day-to-day operation for all culinary functions, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
• Maintain up to date knowledge of local competitor's food production and offerings.
• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible to adhere to enforce all proper trash procedures.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
• Test and evaluate products for quality, paying attention to yield, holding, market pricing and waste.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by management.

QUALIFICATIONS:

• Candidate must have at least 5 years' experience in a kitchen management capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor's Degree or sufficient and progressive time in a similar role and hotel.
• Union environment experience preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.

PERKS AND BENEFITS:

• A culture of fun, inclusion, and growth
• Complimentary meals
• Health Insurance and matching 401(k) after one year
• Generous Paid Time Off offered after 90 days
• Performance-driven, ALL-IN culture
• Discounted associate rates at Omni properties nationwide