Executive Chef

Hersha Hospitality Management LP • Boston, MA

3d

About The Position

The Executive Chef manages kitchen operations in accordance with established guest service, food quality, and sustainability standards. The role includes leading kitchen associates and coordinating food preparation, inventory, purchasing, equipment, sanitation, scheduling, menu development, and food-cost management. The Executive Chef also works with catering and service teams to support guest satisfaction and special events, and follows HHM’s EarthView sustainability guidelines and applicable safety standards.

Requirements

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

Responsibilities

• Interview, select, train, schedule, coach, and support associates to meet brand or hotel standards and HHM core values.
• Set priorities and assign production and preparation tasks to staff.
• Review daily menu specials and banquet event orders, and inventory food items for daily use.
• Requisition supplies and ensure they are received and stored correctly; communicate needs to purchasing and storeroom personnel and ensure received products meet quality standards.
• 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 kitchen work areas are stocked with specified tools, supplies, and equipment, and that recipe cards, production schedules, plating guides, and photography are current and posted.
• Ensure staff prepare menu items according to recipes and yield guides and department standards.
• Develop new menu items, test recipes, 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 special menus for functions and meet with clients as requested.
• Review sales and food costs daily and ensure excess items are used efficiently.
• Prepare weekly work schedules for kitchen personnel according to 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: Executive
• Education Level: Associate degree