Executive Sous Chef

2 months ago

Cambridge, Massachusetts, United States Le Meridien Boston Cambridge Full time
About the Role

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Le Meridien Boston Cambridge. As a key member of our culinary team, you will be responsible for overseeing the daily operations of our kitchen, ensuring the highest standards of quality and service are maintained.

Key Responsibilities
  • Food Production and Quality Control: Manage the daily production, preparation, and presentation of all food for our hotel's restaurant(s) and room service, ensuring a consistent and high-quality product that meets our HEI Franchise standards.
  • Human Resources and Staff Management: Manage the human resources in the production and preparation areas of the kitchen, including interviewing, hiring, scheduling, training, developing, empowering, coaching, and counseling associates, as well as recommending and conducting performance and salary reviews.
  • Maintenance and Sanitation: Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy and safe work environment that meets or exceeds federal, state, corporate, and franchise standards and regulations.
  • Labor and Food Cost Control: Monitor, analyze, and control all labor and food costs, preparing reports, charts, and schedules to ensure budgets are met or exceeded while maintaining or improving quality.
  • Accident Prevention and Menu Development: Promote the Accident Prevention Program to minimize liabilities and related expenses, and assist the Executive Chef in creating, costing, and implementing seasonal and special menus.
  • Leadership and Communication: Demonstrate leadership skills to motivate and develop staff, ensuring the accomplishment of goals, and effectively communicate with supervisors, coworkers, and the public.
Requirements
  • Education and Experience: Two or more years of post-high school education, with culinary education desirable, and five or more years of employment in a related position, with hotel experience preferred.
  • Knowledge and Skills: Advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and complex problems and food and beverage management, as well as knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
  • Leadership and Communication: Leadership skills to motivate and develop staff, ensuring the accomplishment of goals, and effective verbal and written communication skills, with the ability to adapt communication style to suit different audiences.

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