Banquet Sous Chef

Corporate Office•Boston, MA

13d•$75,000

About The Position

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 with 52 suites, seven delectable dining experiences, a scenic rooftop pool , a luxury Breve Spa , and more than 100,000 square feet of meeting and event space allowing to provide each guest a unique and memorable experience. Come join the team that was voted “2023 Best Places to Work” by the Boston Business Journal! Creativity must infuse everything we do, and everyone in the hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity. We believe there is always a way to make it work. If we don't have the solution, we dig deeper creatively to find one. Grab the reigns and help shape the future of the Seaport’s best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity. The 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. Salary for this position is: $75,000/year based on experience

Requirements

Candidate must have at least 3 years’ experience in a kitchen leadership 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.

Nice To Haves

Large convention hotel / high volume business experience strongly preferred.
Union environment experience preferred.

Responsibilities

Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas.
Ensures prompt delivery and quality control from point of departure to arrival.
Ensure compliance with health, safety, and sanitation awareness standards.
Prepare daily for health department and Ecosure inspections.
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.
Maintain up to date knowledge of local competitor’s food production and offerings.
Assist in budgeting process.
Control overheads and achieve budget throughout the year.
Report all variances from budget with reason and recommend corrective action.
Conduct/attend all required department trainings and meetings.
Perform any other duties required by management.