Executive Sous Chef

Highgate Hotels, LP; Boston (MA); On-site; USD 110,000 - 120,000; Full time

Job summary

Highgate Hotels, LP is seeking an Executive Sous Chef for The Newbury Boston in Massachusetts. This role involves ensuring that all kitchen meals meet high standards of quality and taste. The Executive Sous Chef will train staff, manage food and labor costs, and maintain guest satisfaction.

The ideal candidate should have at least two years of Sous Chef experience in a luxury hotel and hold a culinary degree. Responsibilities include supervising kitchen operations and compliance with health regulations.

Qualifications

• Two years of Sous Chef Level experience in a luxury hotel required.
• 5 years of progressive experience in a hotel or a related field.
• Union hotel experience preferred.

Responsibilities

• Ensure meals are well prepared with quality and consistency.
• Train staff and meet corporate quality standards.
• Control food and labor costs while maximizing guest satisfaction.

Skills

F&B preparation techniques

Food safety regulations

Labor cost management

Education

Culinary degree

Job description

Executive Sous Chef

The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Execuitve Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Location: The Newbury Boston, Boston, MA.

Compensation: USD $110,000.00 - $120,000.00 per year.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.


• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.


• Coordinate and monitor all phases of Loss Prevention in kitchen areas.


• Prepare and submit required reports in a timely manner.


• Monitor quality of all food product and presentation.


• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.


• Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.


• Supervise and schedule banquet kitchen staff.


• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.


• Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions.


• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.


• Respond to guest complaints in a timely manner.


• Ensure compliance with SOP's in all outlets.


• Ensure compliance with requisition procedures.


• Conduct staff performance reviews in accordance with Highgate Hotel standards.


• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.


• Know and enforce all local health department sanitation laws.


• Know how to compute daily food cost.


• Work with the Director of F&B to create and implement menus.


• Assess food portion size, visual appeal, taste and temperature of items served.


• Check all stations at the end of every shift for proper food storage and sanitation.


• Check food purchases for proper ordering, quality and price structure.


• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

Qualifications

• Two years of Sous Chef Level experience in a luxury hotel required.


• 5 years of progressive experience in a hotel or a related field.


• Culinary degree required.


• Union hotel experience preferred.


• 2 years of banquet experience required.


• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.


• Long hours sometimes required.


• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.