Executive Sous Chef

Property

About Us

At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company!

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Location Description

The Boston Harbor Hotel is Boston’s premier waterfront hotel, where luxury service is personal. We offer a competitive and comprehensive compensation and benefits package, as well as growth opportunity. All candidates must display superior service orientation, be willing to learn and work as part of our team. Due to the nature of our business, schedule flexibility is required for all positions.

Overview

JOB SUMMARY

We are seeking a passionate Culinary professional; strengths in high volume pace, thorough knowledge the culinary experience, and exceptional Beyond Compare attitude for the Executive Sous Chef at the Boston Harbor Hotel. Under the guidance of Executive Chef, David Daniels, the Executive Sous Chef will oversee all kitchen operations at the Boston Harbor Hotel. This position will be responsible for leading and managing the 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 PROFILE

Education

Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience.

Experience

Minimum of 7 years of Culinary Arts experience; Supervisory and or management experience. Previous Hospitality experience preferred, as well as previous experience in a High Volume Culinary Environment.

Licenses or Certificates

Preferably ServSafe Certified

KEY RESPONSIBILTIES

The primary responsibilities for the Executive Sous Chef will include but are not limited to:

• Oversee all production and service of food in all kitchen areas of the Boston Harbor Hotel.
• Train and lead kitchen employees in the proper preparation of menu items, equipment and safety
• Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items.
• Observe expediting flow of all kitchens; making adjustments in order to adhere to control procedures for cost and quality.
• Maintain knowledge of local competition and general industry trends.
• Train and develop all Kitchen staff to ensure the continuation of career growth.
• Oversee weekly and monthly inventories.
• 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.
• Continually review menus and items, while coordinating with the Executive Chef to update the menus as appropriate, including recipes, menu specifications and productions forecasts.
• Schedule the kitchen staff for proper coverage to be maintained for service levels, while keeping payroll costs in line with productivity forecast.
• 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.
• Create and maintain a highly functional, teamwork-oriented, back of the house team.
• Assist the Executive Chef with special projects as assigned.
• In the absence of Executive Chef, assume all duties of Executive Chef.
  
  

Qualifications

JOB QUALIFICATIONS

Responsibilities

In 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.