Task Force Executive Sous Chef

The Newbury Boston • Boston, MA

5d • $110,000 - $130,000 • Onsite

About The Position

The Executive Sous Chef is responsible for ensuring meals from the kitchen meet standards for quality, consistency, appearance, taste, and food cost. The role trains staff, meets corporate quality standards, helps establish and enforce food specifications, portion control, recipes, and sanitation practices, and controls food and labor costs while maximizing guest satisfaction. The position oversees food production and staffing for the banquet kitchen at The Newbury Boston, a 286-room luxury hotel in Boston’s Back Bay.

Requirements

• Two years of Sous Chef-level experience in a luxury hotel.
• Five years of progressive experience in a hotel or a related field.
• Culinary degree.
• Two years of banquet experience.
• Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Ability to work long hours sometimes.
• Ability to exert up to 50 pounds occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Nice To Haves

• Union hotel experience preferred.

Responsibilities

• Work with other Food & Beverage managers and keep them informed of F&B issues.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor Loss Prevention in kitchen areas.
• Prepare and submit required reports on time, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Monitor the quality and presentation of all food products.
• Control the quality and quantity of food production and ensure appropriate staffing of the banquet kitchen.
• Supervise and schedule banquet kitchen staff.
• Maintain a clean, organized refrigerator and kitchen to support high-volume production.
• Inform the Purchasing Manager or Executive Chef of special products needed for upcoming functions.
• Inform cooks of daily forecasts and customer counts so they can prepare hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets and with requisition procedures.
• Conduct staff performance reviews according to Highgate Hotel standards.
• Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess portion size, visual appeal, taste, and temperature of food served.
• Check stations at the end of each shift for proper food storage and sanitation.
• Check food purchases for correct ordering, quality, and price structure.
• Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food cost reports.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

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