Executive Sous Chef

Omni Hotels & Resorts; Boston (MA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Executive Sous Chef to lead its culinary team at a luxury hotel. This role offers the opportunity to showcase your creativity and management skills in a vibrant environment, ensuring exceptional dining experiences for guests. You will oversee kitchen operations, maintain high standards of quality and cleanliness, and manage budgeting processes. Join a workplace recognized as one of the best in Boston and contribute to a culture that values innovation and excellence in culinary arts.

Qualifications

• 4+ years of culinary management experience in high-volume settings.
• Proven leadership and strong communication skills.

Responsibilities

• Ensure compliance with hotel policies and maintain quality standards.
• Assist in budgeting and monitor costs for food production.

Skills

Culinary Management

Staff Leadership

Communication Skills

Budget Management

Health and Safety Compliance

Creativity in Food Trends

Education

Culinary Degree

Serve Safe Certification

Tools

Culinary Tools

Job description

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Overview

The 1,054-room Omni Boston Hotel at the Seaport is the newest luxury hotel in Boston, featuring seven dining outlets, a signature spa, fitness center, rooftop pool, and over 100,000 square feet of meeting space, catering to discerning guests.

Job Description

The Omni Boston Hotel at the Seaport, located in the bustling Seaport District, is a AAA Four Diamond rated hotel with 1,054 guestrooms, seven dining experiences, a scenic rooftop pool, and a luxury Breve Spa. Join a team recognized as “2023 Best Places to Work” by the Boston Business Journal.

We value creativity and performance, pushing boundaries to find innovative solutions. The Executive Sous Chef oversees the kitchen and food production outlets, ensuring efficiency and cost control.

Responsibilities

• Ensure all hotel policies and standards are met, maintaining quality within budget.
• Assist in budgeting, monitor costs, and report variances with recommendations.
• Maintain high standards of cleanliness and hygiene in the kitchen.
• Ensure guest satisfaction through smooth operations.
• Control purchasing and receiving processes.
• Evaluate product quality, yield, and wastage.
• Inspect food service sections during operation to uphold standards.
• Manage equipment and schedule maintenance.

Qualifications

• Minimum 4 years of culinary management experience in a high-volume hotel or restaurant.
• Proven culinary skills with staff leadership abilities.
• Union experience preferred.
• Strong communication and training skills.
• Creative, knowledgeable about food trends, and proficient with computers.
• Financial acumen, including budget management.
• Health and safety standards compliance.
• Flexible schedule including weekends and holidays.
• Culinary degree and Serve Safe certification preferred.
• Ability to lift up to 40 lbs, stand for long periods, and use culinary tools.

Omni Hotels & Resorts is an equal opportunity employer. Visit the EEOC and OFCCP links for more information.