Executive Sous Chef

POSITION OVERVIEW:

Grab the reigns and help shape the future of the Seaport’s best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity.

The Executive Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

 Salary Range: $90,000 - $110,000 annually, based on experience and qualifications.

RESPONSIBILITIES:

• Responsible for the day-to-day operation for all culinary functions, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
• Maintain up to date knowledge of local competitor’s food production and offerings.
• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible to adhere to enforce all proper trash procedures.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
• Test and evaluate products for quality, paying attention to yield, holding, market pricing and waste.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by management.

QUALIFICATIONS:

• Candidate must have at least 5 years’ experience in a kitchen management capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor’s Degree or sufficient and progressive time in a similar role and hotel.
• Union environment experience preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.

PERKS AND BENEFITS:

• A culture of fun, inclusion, and growth
• Complimentary meals
• Health Insurance and matching 401(k) after one year
• Generous Paid Time Off offered after 90 days
• Performance-driven, ALL-IN culture
• Discounted associate rates at Omni properties nationwide