BOSTON HARBOR HOTELPOSITION DESCRIPTION
Under the guidance of Executive Chef, Daniel Bruce, the Chef de Cuisine will lead and manage the Boston Harbor Hotel Kitchen and Kitchen Employees, ensuring exceptional quality and presentation of all menu items, and proper handling storage of all food items in accordance with health regulations. CANDIDATE PROFILEEducation:
Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience.Experience:
Minimum of 3-5 years of progressive Culinary Art's experience; Supervisory and or management experience. Previous Hospitality experience preferred, as well as Full Service Restaurant experience preferred.Licenses or Certificates
Preferably ServSafe CertifiedKEY RESPONSIBILTIES
The primary responsibilities for the Chef de Cuisine
of the Boston Harbor Hotel will include but are not limited to:
-Manage the daily production, preparation and presentation of all food for the Rowe's Wharf Sea Grille, In Room Dining, Rowe's Wharf Bar and Banquets.
-Observe expediting flow, and make adjustments in order to adhere to control procedures for cost and quality.
-Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items
-Monitor to ensure proper receiving, storage and rotation of food products, as to comply with the City of Boston health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service.
-Coordinate with the Executive Chef to update the menu as appropriate, including recipes, menu specifications and productions forecasts.
-Ensure that all menu specifications are met during service and production.
-Schedule the Kitchen staff for proper coverage to be maintained for service levels, while keeping payroll costs in line with productivity forecast.
-Oversee weekly and monthly inventories in the restaurant.
-Establish effective communication with all Kitchen personnel.
-Ensure kitchen staff adheres to the Boston Harbor Hotel standards of conduct, policies and procedures, Food Safety standards.
-Coach and counsel kitchen staff when standards are not met, and policies and procedures are not followed.
-Oversee that all the equipment in the kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team.
-Assist the Executive Chef with special projects as assigned.
In addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences:
-Ability to create, provocative and innovative menus that will position the Boston Harbor Hotel as the market leader in culinary excellence.
-Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.
-Demonstrated ability to work cohesively with a team.
-Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources.
-Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills.
-Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.
-Must have experience in all Microsoft Office and industry relevant payroll systems.
-Problem solving, reasoning, motivating, organizational and training abilities are sued often. May be required to work nights, weekends, and/or holidays.
The Boston Harbor Hotel is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.