Sous Chef - Omni Hotels & Resorts

Location

Parker House Hotel

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

Responsible for all areas of the kitchens operations in the absence of the Executive Chef. This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in their absence.
• Scheduling of staff according to budget and business forecast and seniority
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job related duties as assigned.

Qualifications

• Minimum of 2 years previous culinary management experience in a high volume, full service Kitchen.
• Must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills
• Must be creative and up to speed on new concepts and food trends.
• Banquets and Culinary experienced required.
• Computer literate and detail orientated is a must.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Must be able to work a flexible schedule to include weekends and holidays.
• College education and/or culinary degree preferred
• Union Local 26 managerial experience preferred.