Chef de Cuisine

Boston Harbor Hotel•Boston, MA

6d•$115,000 - $125,000•Onsite

About The Position

This position is responsible for planning and managing the Kitchen staff in the production, preparation and presentation of all food in the Meritage Restaurant + Wine Bar kitchen. Under the guidance of Executive Chef, Daniel Bruce, the Meritage Chef de Cuisine will manage the Kitchen employees, while leading the creation of seasonal menu changes while ensuring exceptional quality and presentation of all menu items.

Requirements

Graduation from accredited Culinary school, or equivalent work experience.
Minimum of 3-5 years of progressive Culinary Arts experience; Supervisory and or management experience.
Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.
Demonstrated ability to work cohesively with a team.
Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources.
Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills.
Ability to communicate effectively in the English language, both verbally and in writing.
Must have experience in all Microsoft Office and industry relevant payroll systems.
Problem solving, reasoning, motivating, organizational and training abilities are used often.

Nice To Haves

Culinary Arts Degree preferred, but will consider overall experience.
Previous Hospitality experience preferred, as well as Fine Dining experience preferred.
Preferably ServSafe Certified
A second language is desirable.

Responsibilities

Manage the daily production, preparation and presentation of all food for the Meritage Restaurant + Wine Bar.
Observe expediting flow, and make adjustments in order to adhere to control procedures for cost and quality.
Monitor to ensure proper receiving, storage and rotation of food products, as to comply with the City of Boston health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service.
Ensure that all menu specifications are met during service and production.
Coordinate with the Executive Chef to update the menu as appropriate, including recipes, menu specifications and productions forecasts.
Responsible to control the quality and quantity of all food products leaving the kitchen during service.
Oversee weekly and monthly inventories the restaurant.
Establish effective communication with all Kitchen personnel.
Ensure kitchen staff adheres to the Boston Harbor Hotel standards of conduct, policies and procedures, Food Safety standards.
Coach and counsel kitchen staff when standards are not met, and policies and procedures are not followed.
Assist the Executive Chef with scheduling of the Kitchen Staff to ensure proper coverage is maintained for service levels, while keeping payroll costs in line with productivity forecast.
Oversee that all the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team.
Assist the Executive Chef with special projects as assigned.