Sous Chef - Boston Harbor Hotel

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!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 of Seafood, and exceptional Beyond Compare attitude of the position Sous Chef of the Rowes Wharf Sea Grille. Under the guidance of Executive Chef Daniel Bruce, and the Chef de Cuisine, the Sous Chef will assist in leading and managing the RWSG Kitchen and Kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling and 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 3 years of progressive Culinary Art’s experience; Supervisory and or management experience. Previous Hospitality experience preferred, as well as Full Service Restaurant experience preferred.

 

Licenses or Certificates

Preferably ServSafe Certified

 

KEY RESPONSIBILITIES

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

• Assist with managing the daily production, preparation and presentation of all food for the Rowes Wharf Sea Grille.
• Observe expediting flow, and make adjustments in order to adhere to control procedures for cost and quality.
• Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items
• 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.
• Coordinate with the Chef de Cuisine to ensure all menu updates are communicated to the Kitchen staff.
• Ensure that all menu specifications are met during service and production.
• Assist with scheduling the Kitchen staff for proper coverage to be maintained for service levels, while keeping payroll costs in line with productivity forecast.
• Ensure weekly and monthly inventories are completed in the restaurant.
• Establish effective communication with all employees.
• Ensure Kitchen staff adhere to the Boston Harbor Hotel standards of conduct, policies and procedures, Food Safety standards.
• Coach and counsel Kitchen staff when standards are not met, and policies and procedures are not followed.
• Ensure that the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team.
• Assist the Executive Chef and Chef de Cuisine with special projects as assigned.

 

JOB QUALIFICATIONS

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.
• 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.
• Ability to manage Kitchen team and daily productivity
• Problem solving, reasoning, motivating, organizational and training abilities are used 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.