Chef de Cuisine

Omni Hotels & Resorts•Boston, MA

1d•Onsite

About The Position

The Omni Parker House Hotel, a landmark since 1855 and America's oldest continuously-operating hotel in Boston, offers a blend of modern amenities and historic charm. Located on the Freedom Trail, it provides grand views of historic downtown Boston and features 551 luxurious guest rooms. The hotel is within walking distance of Beacon Hill, Faneuil Hall Marketplace, Quincy Market, and the Financial District, and is just 2.5 miles from Logan International Airport. The Chef de Cuisine will lead the culinary team across both Banquets and Restaurant operations, holding overall responsibility for the efficient and effective running of the kitchens and food production.

Requirements

At least 2 years previous culinary management experience
Knowledge of Microsoft Word, Excel, Delphi or similar programs
Ability to use a computer to access Kronos, Birch Street and Medallia
Ability to interact with guests during tastings and special events
Creativity in creating menus while maintaining bottom line
Serve Safe certified food manager/applicable food safety certifications
Clear, positive, energetic communication skills, written and verbal
Excellent organizational skills
Ability to work a flexible schedule to include nights, weekends and holidays

Nice To Haves

Prior experience in an upscale, full service five Diamond Kitchen
Excellent Customer Service, prior admin experience
College education and/or culinary degree

Responsibilities

Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a quality, consistent product is produced which conforms to all Omni Standards.
Manage associates in scheduling, training, developing, coaching/counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
Work with the Resort Executive Chef in the creation, costing and implementation of menus.
Ability to step in and lead / assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possess strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed in the absence and or presence of the leader in that area, while assisting in the different areas of the operation.
Able to communicate effectively in multiple departments/roles as well as guest facing meetings that may include PRE CONS, tastings and site visits.
Meets deadlines set forth by the department heads while keeping the hourly team aware of key dates and events happening across the resort.
Scheduling of staff according to budget and business forecast. Able to assist in critiquing the monthly P&L based on business levels.
Directs proper sanitation and maintenance of all kitchen facilities and equipment.
Comply with EcoSure & health code standards for sanitation.
Ensure that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Advise the resort executive chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
To maintain control of the standards for purchasing and receiving items.
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Knows expectations and ensures that staff understand them and that they execute said expectations within the proper guidelines.
Provide support and leadership to accomplish our Medallia food quality score
Checks and controls sign-in and sign-out procedures for kitchen staff.
Perform any other job-related duties as assigned.