Task Force Executive Sous Chef – Luxury Banquets Lead

Highgate Hotels, LP; Boston (MA); Sur place; USD 110 000 - 130 000; Plein temps

Avantages offerts par ce poste

Medical insurance

Dental insurance

Vision insurance

Life insurance

Short-term and long-term disability

401(k) with employer matching

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program

Tuition reimbursement

Paid jury duty leave

Leave provisions per law

Résumé du poste

The Newbury Boston, part of Highgate Hotels, is seeking a Task Force Executive Sous Chef to lead all aspects of kitchen operations for luxury dining and events. This role focuses on quality, consistency, cost control, and staff development in a high-volume, guest-centric environment.

You will train staff, uphold corporate standards, and collaborate with F&B leadership to optimize menus, portion control, and sanitation. Extensive hours and strong physical requirements are expected.

Qualifications

• Two years of Sous Chef Level experience in a luxury hotel required.
• 5 years of progressive experience in a hotel or a related field.
• Union hotel experience preferred.
• 2 years of banquet experience required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Responsabilités

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including Wage Progress, payroll, revenue, employee schedules, quarterly actions plans.
• Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.
• Supervise and schedule banquet kitchen staff.
• Maintain refrigerator and kitchen in clean, organized manner to facilitate high-volume production.
• Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report

Formation

Culinary degree

Description du poste

The Newbury Boston, part of Highgate Hotels, is seeking a Task Force Executive Sous Chef to lead all aspects of kitchen operations for luxury dining and events. This role focuses on quality, consistency, cost control, and staff development in a high-volume, guest-centric environment.

You will train staff, uphold corporate standards, and collaborate with F&B leadership to optimize menus, portion control, and sanitation. Extensive hours and strong physical requirements are expected.