Executive Sous Chef

The Colonnade Hotel • Boston, MA

4d • Onsite

About The Position

The Colonnade Hotel, a four-diamond hotel in Boston’s Back Bay with 13,000 square feet of meeting space, is seeking an Executive Sous Chef to support the Executive Chef and help ensure the culinary team consistently delivers high culinary standards. The role calls for substantial culinary experience in luxury hotels and creative flair in menu design, with a personal touch across food and beverage offerings.

The Executive Sous Chef supports kitchen operations, including menu planning, food preparation, and sanitation. The position guides the culinary team across banquet, in-room dining, rooftop pool, and employee cafeteria operations. It also leads day-to-day kitchen operations and contributes to employee and manager development, menu and presentation standards, cost controls, and coordination with other departments.

Requirements

• At least 5–10 years of progressive leadership experience in a multifaceted culinary environment.
• Diploma or certification in a culinary discipline.
• Strong line skills to support the team when needed.
• Ability in concept development and food and beverage strategy.
• Ability to communicate across the organization with employees, senior leaders, guests, and residents.
• Extensive background in menu planning.
• Proven leadership skills.
• Clear and concise written and verbal communication skills in English.
• Proficiency in Microsoft Word and Excel.
• Excellent organizational, interpersonal, and administrative skills.
• Massachusetts Food Protection Manager Certification.
• Open and flexible schedule.

Responsibilities

• Support and guide heart-of-house culinary operations for banquet, in-room dining, rooftop pool, and employee cafeteria outlets.
• Oversee selection, training, development, and evaluation of Culinary Department employees and managers.
• Lead daily kitchen operations, including scheduling, food preparation, and cleanliness duties.
• Enforce Massachusetts Department of Public Health and sanitation regulations.
• Develop creative menus and establish portion and presentation standards through hands-on work and direct oversight.
• Adhere to food and labor cost controls while maximizing guest satisfaction.
• Plan and develop hotel menus alongside the Executive Chef, considering product availability, food and service costs, marketing conditions, and business volume.
• Communicate with employees and managers to meet operational needs.
• Attend regular operational meetings to support effective coordination and cooperation between departments.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed