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Sous Chef

Sous Chef

Requisition ID 
2017-19442
# of Openings 
1
Job Locations 
US-MA-Boston
Posted Date 
10/13/2017
Category (Portal Searching) 
Culinary

More information about this job

Overview

Parker House Hotel

 

Parker House

 

As you pass through the sculpted bronze doors of this luxury Boston hotel, you will be enveloped by the timeless beauty that has made the Omni Parker House a landmark since 1855. Experience the perfect blend of modern amenities and historic charm at America's oldest continuously-operating hotel.Located on the Freedom Trail, guests enjoy grand views of historic downtown Boston, distinguished décor and thoughtful amenities that are evident in every striking detail in each of the 551 luxurious guest rooms. Walk to Beacon Hill, Faneuil Hall Marketplace, Quincy Market, the Financial District, shopping and more. Just 2.5 miles (10-15 minutes) from Logan International Airport. Come join us and our family and create your own history as an employee of this historic property.

Job Description

To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

 

 

Responsibilities

  • Scheduling of staff according to budget and business forecast.
  • Develop additions to menu.
  • Training of Staff.
  • Responsible for product availability for all restaurant and banquet items.
  • Directs proper sanitation of all kitchen facilities and equipment.
  • Ensures that all kitchen equipment is in good working order.
  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
  • Monitors and has hands on control over daily food production.
  • Monitors safety of staff.
  • Maintains good working relationship with Front of the House Manager.
  • Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
  • Checks and controls sign-in and sign-out procedures for kitchen staff.
  • Conducts kitchen department meetings.

Qualifications

  • AAS in Culinary Arts or equivalent from an accredited University or Institute.
  • Previous culinary experience is highly preferred.
  • Must possess strong organizational, management, culinary, communication, and motivational skills.
  • Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
  • Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
  • Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
  • Servesafe Certified required.