Sous Chef

About the Role

The Colonnade Hotel, an independent hotel in Boston's historic Back Bay, is seeking an experienced Sous Chef to oversee the hotel and restaurant kitchen. Located among the city's finest shopping and cultural venues, The Colonnade Hotel offers 285 stylish guest rooms and luxury suites, along with unique guest amenities such as Boston's only rooftop swimming pool.

This is an excellent opportunity for a self-driven, motivated culinary professional who thrives in a positive work environment with a dynamic team.

Responsibilities

• Perform tasks requiring sustained repetitive motion and fine motor skills (e.g., portioning, carving, stirring, chopping).
• Maintain and operate basic kitchen equipment (e.g., slicers, tilt skillets, steamers, mixers).
• Demonstrate competency in all areas of food service production, including soups, stocks, mass food production, meat and seafood fabrication, poultry, and game.
• Apply proper rotation, portioning, storage, and ordering techniques.
• Assist the Executive Sous Chef and Executive Chef in coaching and counseling kitchen staff.
• Serve as backup support for all cooking and cleaning staff in the kitchen.
• Provide kitchen leadership in conjunction with, and in the absence of, the Executive Sous Chef and Executive Chef.
• Perform other responsibilities as directed by the Executive Chef.

Requirements

• Minimum of three years of experience as a Sous Chef at a similar caliber hotel or resort.
• Knowledge of classical French cuisine required.
• Excellent organizational skills.
• Culinary education or apprenticeship preferred.
• Strong verbal and written English communication skills.
• Experience in a union environment desired.

Benefits

• Health and dental insurance options.
• Life, accident, and disability insurance.
• 401k Plan.
• Complimentary meals.
• Tuition reimbursement.
• Paid holidays and vacation.
• Sick and personal days.
• Team member recognition programs and events.