Task Force Executive Sous Chef

Highgate Hotels•Boston, MA

3d•Onsite

About The Position

The Executive Sous Chef is responsible for ensuring that meals prepared in the assigned kitchen meet standards for quality, consistency, appearance, taste, and food cost. The role trains staff, maintains corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The Executive Sous Chef controls food and labor costs while maximizing guest satisfaction. At The Newbury Boston, the position oversees food production and staffing for the banquet kitchen, supervises and schedules banquet kitchen staff, monitors food quality and presentation, and maintains clean, organized kitchen and refrigeration areas. The role works with food and beverage leadership and other departments, responds to guest complaints, and ensures compliance with company procedures, health regulations, sanitation requirements, and purchasing and requisition processes. It also supports menu creation and implementation and oversees food preparation, receiving, inventories, reports, and food-cost monitoring.

Requirements

Two years of Sous Chef-level experience in a luxury hotel.
Five years of progressive experience in a hotel or related field.
Culinary degree required.
Two years of banquet experience required.
Knowledge of Food & Beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to work long hours when required.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.

Nice To Haves

Union hotel experience preferred.

Responsibilities

Work with other Food & Beverage managers and keep them informed of Food & Beverage issues; keep the immediate supervisor informed of problems requiring attention.
Coordinate and monitor Loss Prevention activities in kitchen areas.
Prepare and submit required reports on time, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor the quality of food products and presentation, including portion size, appearance, taste, and temperature.
Control the quality and quantity of food production and ensure appropriate staffing of the banquet kitchen.
Supervise and schedule banquet kitchen staff, provide staff training, and conduct performance reviews according to company standards.
Maintain refrigerators and kitchens in a clean, organized condition to support high-volume production.
Inform the Purchasing Manager or Executive Chef of special products needed for upcoming functions.
Communicate daily forecasts and customer counts to cooks so they can prepare hot and cold food for timely service.
Respond to guest complaints in a timely manner.
Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
Implement and monitor corporate outlet promotions, including buffet and three-meal concept standards.
Enforce local health department sanitation laws and monitor sanitation practices.
Compute daily food cost and monitor food and labor costs.
Work with the Director of Food & Beverage to create and implement menus.
Check food purchases for appropriate ordering, quality, and price structure.
Check stations at the end of each shift for proper food storage and sanitation.
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