Executive Chef

Strider Hotel • Boston, MA

4d • $120,000 - $130,000

About The Position

The Executive Chef manages kitchen operations in accordance with established guest-service, food-quality, and sustainability standards. The role includes supervising kitchen associates, coordinating food preparation and inventory, maintaining quality and sanitation standards, developing menu items, and supporting catering events. The Executive Chef also monitors sales and food costs and prepares kitchen staff schedules in line with staffing guidelines and forecasted labor costs.

Requirements

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality, and preparation, along with menu concept and design.

Responsibilities

• Interview, select, train, schedule, coach, and support associates to ensure they perform in accordance with brand or hotel standards and HHM core values.
• Establish priorities and assign production and preparation tasks to staff.
• Review daily menu specials, banquet event orders, and food inventory for daily use.
• Requisition daily supplies and ensure they are received and stored correctly; communicate needs with purchasing and storeroom personnel.
• Ensure the quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedules and project status, and health, safety, and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies, and equipment, and that recipe cards, production schedules, plating guides, and photography are posted and current.
• Ensure staff prepare menu items according to recipes and yield guides and department standards.
• Develop new menu items, test them, and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of kitchen areas and direct personnel to correct deficiencies.
• Assist the catering department with developing special menus for functions and meet with clients as requested.
• Review sales and food cost daily and ensure excess items are used efficiently.
• Prepare weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree