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Chef de Cuisine
The Newbury Boston Hotel
1 Newbury St, Boston, MA 02116, United States
The Newbury Boston Hotel hiring Chef de Cuisine in Boston, MA

The Newbury Boston Hotel hiring Chef de Cuisine in Boston, MA

The Newbury Boston HotelMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 16, 2021

Sorry, this job expired on Dec 16, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost.  He/she is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation.  The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.

QUALIFICATION STANDARDS

 

Education & Experience: 

    • wo years of Sous Chef Level experience in a luxury hotel required.
    • 5 years of progressive experience in a hotel or a related field.
    • Culinary degree required
    • 2 years of Banquet supervisor experience preferred
    • Must have knowledge of F&B preparation techniques, health department rules and regulations,  liquor laws and regulations.

Physical requirements:

  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

 

 

General Requirements:

 

  • Maintain a warm and friendly demeanor at all times.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing nametags.
  • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to maintain confidentiality of information.
  • Perform other duties as requested by management

 

 

DUTIES & FUNCTIONS

 

 

 

Fundamental Requirements:

 

    • Work with other F&B managers and keep them informed of F&B issues as they arise.
    • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
    • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
    • Prepare and submit required reports in a timely manner.
    • Monitor quality of all food product and presentation.
    • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
    • Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.
    • Supervise and schedule banquet kitchen staff.
    • Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
    • Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions.
    • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
    • Respond to guest complaints in a timely manner.
    • Ensure compliance with SOP’s in all outlets.
    • Ensure compliance with requisition procedures.
    • Conduct staff performance reviews in accordance with Highgate Hotel standards.
    • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
    • Know and enforce all local health department sanitation laws.
    • Know how to compute daily food cost.
    • Work with the Director of F&B to create and implement menus.
    • Assess food portion size, visual appeal, taste and temperature of items served.
    • Check all stations at the end of every shift for proper food storage and sanitation.
    • Check food purchases for proper ordering, quality and price structure.
    • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

View Job Description

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