Executive Chef

Hersha Hospitality Management LP•Boston, MA

2d•Onsite

About The Position

This position is responsible for planning, organizing, and directing all aspects of the kitchen operation and administration: production, purchasing, inventory control, menu planning and engineering, and cost control.

Requirements

Graduation from accredited Culinary school, or equivalent work experience.
Minimum of fifteen (15) years of Culinary Arts experience
Supervisory and or management experience required.
Must have experience in all Microsoft Office and industry relevant payroll systems.

Nice To Haves

Culinary Arts Degree preferred, but will consider overall experience.
Previous Hospitality experience preferred, as well as previous experience in a High Volume Culinary Environment.
Preferably ServSafe Certified
Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.
Familiar with monitoring of food and labor costs.
Familiar with ordering and inventory procedures and health and sanitation guidelines.
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.
A second language is desirable.
Problem solving, reasoning, motivating, organizational and training abilities are sued often.

Responsibilities

Establish and maintain kitchen operational standards and procedures to ensure consistent quality.
Supervise, schedule and train all food preparation and sanitation personnel.
Establish guides for conservation of energy usage in the kitchen.
Hire and evaluate employees as necessary.
Establish and maintain kitchen sanitation standards and procedures.
Menu planning, costing and engineering.
All menu planning.
Establish food product specification recipes and maintain appropriate inventory levels.
Responsible to meet labor and food cost objectives.
Responsible to maintain all kitchen equipment in conjunction with the engineering department.
Identify and develop those individuals who exhibit potential as candidates for promotion.
Establish plate presentation, mis en place guides and descriptions for menu items.
Develop Sous Chefs to insure one style approach to all menus and specials.