Executive Sous Chef

The Colonnade Hotel; Boston (MA); Presencial; USD 120 000 - 180 000; Tempo integral

Resumo da oferta

The Colonnade Hotel Corp in Boston, MA, is seeking an Executive Chef with luxury hotel experience to lead our culinary team and elevate guest dining. You will design menus, mentor staff, and ensure top culinary standards that shape the guest experience.

This role requires 5–10 years of leadership, a culinary diploma, strong English communication, and the ability to manage budgets and food safety. The position is onsite in Back Bay with a focus on Banquets, In-Room Dining, Roof Top Pool, and

Qualificações

• Minimum 5–10 years of progressive leadership in a multi-faceted culinary environment.
• Diploma or certification in a culinary discipline is required.
• Strong line skills and ability to lead by example.
• Excellent organizational and communication skills in English.

Responsabilidades

• Support and guide the culinary team in heart-of-house operations for Banquets, In-Room Dining, Roof Top Pool and staff cafeteria.
• Oversee selection, training, and evaluation of Culinary Department staff and managers.
• Lead daily kitchen operations including scheduling, food preparation, and cleanliness.
• Enforce Massachusetts Department of Public Health sanitation regulations.
• Develop creative menus and set portion/presentation standards through hands-on oversight.
• Adhere to food and labor cost controls while maximizing guest satisfaction.
• Plan and develop menus in collaboration with the Executive Chef considering product availability, costs, and volume.
• Communicate across departments and attend meetings to ensure coordination.

Conhecimentos

Leadership

Menu development

Creative culinary

English proficiency

MS Word & Excel

Food safety

Training and development

Open schedule

Formação académica

Diploma/Certification in Culinary discipline

Descrição da oferta de emprego

The Colonnade Hotel, a four-diamond hotel with 13,000 sq. ft. of meeting space and located in the heart of Boston’s Back Bay is searching an Executive Chef to join our incredible team of passionate individuals. Our Executive Sous Chef will have a special talent and passion for ensuring the culinary team delivers the highest culinary standards consistently to make the food offering the focus of our guest experience. This person will have a considerable amount of culinary experience in luxury hotels, and bring a creative flair to menu design, providing a personal touch to all food and beverage items.

Responsibilities include but not limited to:

• This position supports and guides the culinary team in the heart-of-house operations for Banquets, In-Room Dining, Roof Top Pool and employee cafeteria outlets for the hotel.
• Oversee the selection, training, development, and evaluation of employees and managers in the Culinary Department.
• Leadership for daily operation of the kitchen including scheduling, food preparation, and cleanliness duties.
• Enforce Massachusetts Department of Public Health regulations and sanitation regulations.
• The development of creative menus, portion and presentation standards through hands on work and direct oversight.
• Adhere to food and labor cost controls while maximizing guest satisfaction.
• Effectively plan and develop menus along side the Executive Chef for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

Skills, Abilities and Experience needed to be successful:

• At least 5-10 years of progressive leadership in multi-faceted culinary environment.
• Diploma/Certification in a Culinary discipline required.
• Strong line skills required to provide support to the team when needed.
• Concept development and food and beverage strategy.
• Communication capability across organization including employees, senior leaders, guests and residents.
• Extensive background with menu planning.
• Proven leadership skills
• Clear concise written and verbal communication skills in English
• Must be proficient in Microsoft Word and Excel
• Must have excellent organizational, interpersonal and administrative skills
• Massachusetts Food Protection Manager Certification.
• Must have an open and flexible schedule.