Junior Sous Chef

The Envoy Hotel, Marriott Autograph Collection; Boston (MA); On-site; USD 42,000 - 65,000; Full time

Job summary

The Envoy Hotel, Marriott Autograph Collection in Boston seeks a Junior Sous Chef to supervise daily kitchen production, ensuring food quality and adherence to guest service and sustainability standards.

You will train, schedule and coach associates, manage production charts, oversee cold kitchen prep and maintain clean, safe work areas in line with health regulations.

Flexibility to work holidays and weekends is required; a high school diploma and some supervisory experience are essential.

Qualifications

• High school diploma or equivalent required.
• Demonstrated ability to supervise and coach staff.
• Experience in kitchen operations preferred.

Responsibilities

• Train, schedule, coach and support associates.
• Inspect daily use records with the Executive Chef.
• Prepare cold foods according to recipes and standards.
• Maintain par stocks and supplies for daily production.
• Ensure cleanliness and compliance with health regulations.
• Attend BEO and other F&B meetings.

Skills

Supervisory experience

Education

High school diploma or equivalent

Job description

Opportunity: Junior Sous Chef

Supervise set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with established guest service and sustainability standards.

Potential Career Path

Sous Chef – Executive Sous Chef – Executive Chef

Essential Job Functions

• Train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are completed correctly and associates follow these estimates.
• Pull all food needed for daily production from walk-in box and utilize all leftovers.
• Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
• Prepares all cold food according to recipes, guidelines and standards set by theExecutive Chefor hotel standards.
• Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
• Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
• Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
• Maintain and supervise good housekeeping practices in all areas of the kitchen. Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy.
• Inspect all work stations and ensure proper set-up for breakfast, lunch and/or dinner.
• Prepare daily production charts.
• Attend BEO meeting and other relevant F&B meetings.
• Attend associate meetings, offer suggestions on how to solve associate problems.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

• High school diploma or equivalent required.
• Any combination of education, training, and/or experience which demonstrates ability to perform the required duties.
• Previous supervisory experience a plus.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

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