Hotel Kitchen Lead — Banquets & Room Service

Highgate

Boston (MA)

On-site

USD 25,000 - 36,000

Full time

4 days ago
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Benefits offered by this job

Medical insurance
Dental insurance
Vision insurance
401(k) Retirement Plan with employer-m
Paid holidays
Paid vacation

Job summary

The Cook I at The Newbury Boston, operated by Highgate Hotels, prepares food for all outlets, Banquets, Room Service and the Employee Cafeteria while upholding the highest standards of quality and safety. The role supports chefs, maintains cleanliness, and follows FIFO to minimize waste.

Applicants should have a High School diploma or culinary training with progressive hotel experience; banquet/production experience is preferred, and the position requires long hours and standing.

Qualifications

  • High School diploma or equivalent preferred.
  • Banquet/Production experience required.
  • Flexible and long hours sometimes required.
  • Ability to stand during entire shift.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.

Responsibilities

  • Supervise and assist in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria.
  • Maintain high standards of cleanliness, sanitation and safety in the kitchen and storage areas.
  • Follow FIFO and ensure proper inventory and ordering processes.
  • Assist in training staff and ensuring food quality and presentation.

Skills

Banquet/Production experience
Stand for long shifts
Multitasking

Education

High School diploma or equivalent
Culinary graduate with progressive hotel experience

Tools

Kitchen equipment knowledge

Job description

The Cook I at The Newbury Boston, operated by Highgate Hotels, prepares food for all outlets, Banquets, Room Service and the Employee Cafeteria while upholding the highest standards of quality and safety. The role supports chefs, maintains cleanliness, and follows FIFO to minimize waste.

Applicants should have a High School diploma or culinary training with progressive hotel experience; banquet/production experience is preferred, and the position requires long hours and standing.

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