Executive Sous Chef

Executive Sous Chef Omni Boston Hotel at the Seaport Boston, MA Job Details Full-time From $100,000 a year 2 days ago Benefits Relocation assistance Health insurance Dental insurance 401(k) Tuition reimbursement Paid time off Vision insurance 401(k) matching Referral program Food provided Qualifications ServSafe Cost control Kitchen cost control Managing teams as a chef Production management Materials management in food and beverage Managing kitchen staff ServSafe Food Manager Certification Restaurant cost management Associate's degree Restaurant supply ordering Sous chef experience Full Job Description About Us The Omni Boston Hotel at the Seaport is located in the center of the bustling Seaport District. The AAA Four Diamond Rated hotel boasts 1,054 finely appointed guestrooms, seven distinct dining experiences, a scenic rooftop pool, and a luxe day spa, all of which allow us to provide each guest a unique and memorable experience. Role Overview The Executive Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

Overall Responsibilities:

Responsible for the day-to-day operation for all culinary functions, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized. Maintain up to date knowledge of local competitor's food production and offerings. Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. Responsible to adhere to enforce all proper trash procedures. Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts. Test and evaluate products for quality, paying attention to yield, holding, market pricing and waste. Conduct/attend all required department trainings and meetings. Perform any other duties required by management. Qualifications Candidate must have at least 5 years' experience in a kitchen management capacity and excellent knowledge of current culinary trends. Large convention hotel / high volume business experience strongly preferred. Bachelor's Degree or Equivalent. Union environment experience preferred. Must be competent in culinary creativity as demonstrated by cooking test. Strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel operations. Ability to always maintain a positive and professional demeanor and composure.

Job Type:

Full-time Pay:

From $100,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Referral program Tuition reimbursement Vision insurance

Shift:

10 hour shift Application Question(s): how many years of culinary union associate management do you have?

Education:

Associate (Preferred)

Experience:

Culinary leadership: 4 years (Preferred)

License/Certification:

ServSafe Manager Certificate (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Relocate:

Boston, MA 02210: Relocate with an employer provided relocation package (Required)

Work Location:

In person