Senior Kitchen Leader: High-Volume Culinary Ops

Omni Hotels; Boston (MA); Hybrid; USD 76,000 - 105,000; Full time

Job summary

Omni Hotels is seeking an Executive Sous Chef in Boston to oversee kitchen operations, drive food quality, and manage costs. You will lead a high-volume team, coordinate with Executive Chef on budgeting, and ensure hygiene standards are consistently applied across outlets.

The role requires strong culinary management experience, payroll/scheduling expertise, and a focus on guest satisfaction, with flexibility to work weekends and holidays.

Qualifications

• The candidate has at least 4 years of culinary management experience in a high-volume, full-service hotel/restaurant and banquet kitchen.
• Strong leadership, teaching, and guest interaction skills.
• Proven ability to manage payroll, schedules, and financial reporting.

Responsibilities

• Execute Omni Hotel and company policies within budgetary controls.
• Assist the Executive Chef in budgeting (food cost/payroll).
• Control overheads and achieve food cost budget; report variances and actions.
• Advise the Executive Chef on kitchen matters and maintain cleanliness/hygiene.
• Ensure guest satisfaction with day-to-day operations.
• Maintain standards for purchasing and receiving items.
• Collaborate with storeroom manager and F&B controller on purchasing standards.
• Test and evaluate products for yield, quality, market price, and waste.
• Inspect service sections to maintain standards during service.
• Control equipment and schedule maintenance.
• Perform other duties as required by management.

Skills

Culinary management

Staff leadership & development

Budgeting & cost control

Food safety & hygiene

Guest service orientation

Communication skills

Multi-tasking in fast-paced env.

Payroll & scheduling

Proficient with computers

Flexibility (weekends/holidays)

Training staff

Interpreting financial reports

Union experience

Education

Culinary degree

College education preferred

Serve Safe certified food manager

Job description

Omni Hotels is seeking an Executive Sous Chef in Boston to oversee kitchen operations, drive food quality, and manage costs. You will lead a high-volume team, coordinate with Executive Chef on budgeting, and ensure hygiene standards are consistently applied across outlets.

The role requires strong culinary management experience, payroll/scheduling expertise, and a focus on guest satisfaction, with flexibility to work weekends and holidays.