Executive Sous Chef

Omni Boston Hotel at the Seaport; Boston (MA); On-site; USD 55,000 - 90,000; Full time

Job summary

Join a forward-thinking luxury hotel as an Executive Sous Chef, where you will lead a dynamic kitchen team in a vibrant environment. This role offers the opportunity to shape culinary experiences for discerning guests while maintaining high standards of quality and hygiene. With a focus on creativity and innovation, you will manage kitchen operations, oversee budgeting, and ensure exceptional service. This is your chance to be part of a recognized team, contributing to the success of one of Boston's finest hotels. If you have a passion for culinary excellence and leadership, this position is for you.

Qualifications

• 4+ years of culinary management experience in a high-volume hotel.
• Strong leadership and staff development skills required.

Responsibilities

• Oversee kitchen operations, ensuring quality and hygiene standards.
• Manage budgeting and cost control for food outlets.
• Ensure guest satisfaction through efficient service.

Skills

Culinary Management

Leadership

Communication Skills

Creativity

Financial Reporting

Education

Culinary Certification

College Degree

Tools

Scheduling Management Software

Job description

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 sq ft of meeting and event space, catering to discerning guests.

Job Description

The Omni Boston Hotel at the Seaport, rated AAA Four Diamond, offers 1,054 guestrooms, 52 suites, diverse dining options, a rooftop pool, and Breve Spa. Join a team recognized as one of the "2023 Best Places to Work" by the Boston Business Journal. We foster creativity and innovation, encouraging our team to find solutions and shape the future of Boston's Seaport District.

The Executive Sous Chef is responsible for the efficient operation of the kitchen and food outlets, managing costs and maintaining high standards of quality and hygiene.

Responsibilities

• Implement and uphold hotel policies and standards, ensuring service quality within budget.
• Assist in budgeting, control costs, and report variances with recommendations.
• Advise the Executive Chef on kitchen operations and maintain cleanliness and hygiene standards.
• Ensure guest satisfaction through smooth daily operations.
• Oversee purchasing, receiving, and inventory controls.
• Evaluate product quality and monitor wastage and market prices.
• Inspect food service during operations to maintain standards.
• Manage equipment and schedule maintenance.

Qualifications

• Minimum 4 years of culinary management experience in a high-volume hotel setting, including supervision experience.
• Proven culinary skills with leadership and staff development abilities.
• Union experience preferred.
• Strong communication skills, creativity, and knowledge of food trends.
• Basic math skills and ability to interpret financial reports.
• Adherence to health, safety, and security standards.
• Proficiency with computers, payroll, and scheduling management.
• Flexible schedule including weekends and holidays.
• College degree or culinary certification preferred; Serve Safe certification required.
• Physical ability to lift and carry weights, stand for long periods, and use culinary tools.

Omni Hotels & Resorts is an equal opportunity employer. For more information, see the EEOC poster and OFCCP policy.