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Executive Chef

HHM Hotels

Boston, MA

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JOB DETAILS
SKILLS
Analysis Skills, Communication Skills, Conservation, Cook Dishes, Cost Control, Cost Engineering, Customer Support/Service, Diversity, English Language, Equipment Maintenance/Repair, Establish Priorities, Interpersonal Skills, Inventory Levels, Inventory Management, Management of Information Systems/Technology (MIS), Menu Management, Microsoft Office, Multitasking, Operations Processes, Organizational Skills, Payroll Software/Services, Performance Reviews, Problem Solving Skills, Procurement Management, Sanitation, Schedule Development, ServSafe Certification, Team Player
LOCATION
Boston, MA
POSTED
Today
BOSTON HARBOR HOTELPOSITION DESCRIPTIONPosition Title:Executive ChefDepartment:KitchenReports to:General ManagerFLSA Designation:EXEMPTJOB SUMMARYThis position is responsible for planning, organizing, and directing all aspects of the kitchen operation and administration: production, purchasing, inventory control, menu planning and engineering, and cost control.CANDIDATE PROFILEEducation:Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience.Experience:Minimum of fifteen (15) years of Culinary Arts experience; Supervisory and or management experience required. Previous Hospitality experience preferred, as well as previous experience in a High Volume Culinary Environment.Licenses or CertificatesPreferably ServSafe CertifiedKEY RESPONSIBILTIESThe primary responsibilities for the Executive Chef will include but are not limited to:* Establish and maintain kitchen operational standards and procedures to ensure consistent quality.* Supervise, schedule and train all food preparation and sanitation personnel.* Establish guides for conservation of energy usage in the kitchen.* Hire and evaluate employees as necessary.* Establish and maintain kitchen sanitation standards and procedures.* Menu planning, costing and engineering.* All menu planning.* Establish food product specification recipes and maintain appropriate inventory levels.* Responsible to meet labor and food cost objectives.* Responsible to maintain all kitchen equipment in conjunction with the engineering department.* Identify and develop those individuals who exhibit potential as candidates for promotion.* Establish plate presentation, mis en place guides and descriptions for menu items.* Develop Sous Chefs to insure one style approach to all menus and specials.JOB QUALIFICATIONSIn addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences:* Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.* Familiar with monitoring of food and labor costs.* Familiar with ordering and inventory procedures and health and sanitation guidelines.* 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.Source: HHM Hotels

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HHM Hotels

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