li>Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you!
EAST BOSTON, MA30+ days ago
Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 years Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo Live! has an exciting opportunity for an Executive Sous Chef to support the team at the Sapphire Lounge byThe Club at Boston Logan International Airport.
Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1 Pay Range USD $95,000.00 - USD $105,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1
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. 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.*
p>We embrace and encourage our associates' differences in age, color, disability, ethnicity, family or marital status, gender identity or expression, language, national origin, physical and mental ability, political affiliation, race, religion, sexual orientation, socio-economic status, veteran status, and other characteristics that make our associates unique. You will be part of a team of dedicated, like-minded individuals whose support and camaraderie build community, and where long-lasting relationships with both associates and residents await.
What We're Looking ForBasic Requirements:Knowledge and experience typically acquired by:* Associate's Degree in culinary arts or an equivalent combination of education and related work experience* 7-10 years minimum, and 5 plus in management of large-scale operation* Demonstrated supervisory and people‑management experience* Strong culinary skills with experience in menu development and large‑scale food production* Proficiency with food management/production systems and Microsoft Word, Excel, and Outlook* Excellent communication, organizational, time‑management, and multi‑tasking skillsPreferred Qualifications:* Bachelor's Degree in culinary arts, Food Service Management, Business, or a related field* Experience working in a unionized environment* Knowledge of FoodPro menu management and Kronos or Time Clocks Plus (or similar food production management and timekeeping systems)* ACF Certification* Demonstrated business acumen in financial and human resource management* ACF - Chef CertificationWork Schedule Requirements:* This is an on-site position* Dining Centers and Catering are open 7 days a week. Incorporating best practices for allergy-aware menu planning, sourcing products that meet dietary criteria, and developing creative menu concepts that accommodate special diets without compromising quality or the guest experience.* Inventory, Systems & Food Cost Control* Implement and monitor the FoodPro menu and inventory management system to ensure food cost control, loss prevention, accurate forecasting, weekly inventory audits, appropriate inventory levels, and proactive food waste reduction in a residential setting.
Boston, Massachusetts9 days ago
Featuring elegant interiors, attentive service, and a refined selection of seasonal catches, cocktails, and wines, it delivers a timeless yet modern approach to sophisticated seafood dining.
As an Executive Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety.
Benefits:
- Extensive and well-rounded training program.
li>Maintain accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms. Ensuring all kitchen employees' personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form.