Sous Chef
$76,000–$85,000 year
On-siteBoston, Massachusetts, United States
Boston, Massachusetts, United StatesOn-siteFull Time$76,000–$85,000 yearEnterprise
Full TimeEnterprise
Job Summary
Oversee daily kitchen operations, including hot and cold food production, sanitation checks, and inventory management. Coordinate with F&B managers, prepare daily food production sheets, and enforce SOPs and health department regulations. Monitor food quality, portion control, and costs while responding to guest complaints and conducting staff performance reviews. Cut meat, poultry, and seafood according to forecasts and implement corporate menus. Submit required reports on wages, payroll, and revenue in a timely manner. Work long hours with rotating shifts as needed to maintain high standards of service and productivity.
Required Qualifications
- At least 4 years of related progressive experience
- Culinary graduate with at least 2 years of progressive experience in a hotel or a related field
- Knowledge of F&B preparation techniques
- Knowledge of health department rules and regulations
- Knowledge of liquor laws and regulations
- Ability to effectively communicate both verbally and written
- Ability to listen to, understand, and clarify concerns raised by employees and guests
- Ability to multitask and prioritize departmental functions to meet deadlines
- Ability to handle problems, including anticipating, preventing, identifying and solving problems as necessary
- Ability to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives
- Ability to maintain confidentiality of information
- Ability to maintain regular attendance in compliance with Highgate Hotel Standards
- Ability to wear nametags
- Ability to approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
- Ability to assess food portion size, visual appeal, taste and temperature of items served
- Ability to check all stations at the end of every shift for proper food storage and sanitation
- Ability to check food purchases for proper ordering, quality and price structure
- Ability to oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report
- Ability to prepare daily food production sheets
- Ability to cut meat, poultry, seafood according to daily business
- Ability to work with the Director of F&B to create and implement menus
- Ability to know and enforce all local health department sanitation laws
- Ability to know how to compute daily food cost
- Ability to work with other F&B managers and keep them informed of F&B issues as they arise
- Ability to keep immediate supervisor fully informed of all problems or matters requiring his/her attention
- Ability to coordinate and monitor all phases of Loss Prevention in kitchen areas
- Ability to prepare and submit required reports in a timely manner
- Ability to monitor quality of all food product and presentation
- Ability to ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
- Ability to oversee all aspects of the daily operation of the kitchen and food production areas
- Ability to make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time
- Ability to respond to guest complaints in a timely manner
- Ability to ensure compliance with SOP's in all outlets
- Ability to ensure compliance with requisition procedures
- Ability to conduct staff performance reviews in accordance with Highgate Hotel standards
- Ability to understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards
- Ability to maintain a warm and friendly demeanor at all times
- Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
- Ability to attend all hotel required meetings and trainings
- Ability to participate in M.O.D. coverage as required
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