Executive Sous Chef

Hersha Hospitality Management LP•Boston, MA

About The Position

Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives.

Requirements

Degree or certification from an accredited culinary program preferred.
3 years’ experience in a managerial position of an upscale and/or high-volume foodservice establishment required.

Responsibilities

Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
Oversee and direct food production in a timely and efficient manner.
Collaborate with others to develop new menu items, create and test recipes.
Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Manage and hold others accountable for food safety, food handling, and sanitation requirements.
Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing.
Supervise the stewarding operation.
Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following kitchen’s preventative maintenance program.
Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools.
Attend daily/regular meetings such as BEO, AM Stand Up and F&B meetings.
Conduct divisional/departmental staff meetings on a regular basis.
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.