Westin Boston Seaport District - Executive Sous Chef

About the role

The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with the Executive Chef, he/she is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

Qualifications

• At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience.
• Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing.
• Supervisory experience required.
• Ability to work a flexible schedule.
• Effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Able to work with and understand financial information and data, and basic arithmetic functions.
• Maintain composure and objectivity while under pressure.

Responsibilities

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
• Create menus and food presentation.
• Address and resolve all customer problems in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage, waste and over production.
• Regularly review house counts, forecasts and VIP lists.
• Monitor all Banquet and Catering activity.
• Maintain all kitchen inventories.
• Prepare annual reviews of employees.
• Achieve departmental objectives and goals.
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget, adjust food requisitions and controls waste.
• Maintains all kitchen inventories.
• Performs other activities as assigned.

Benefits

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Now offering Daily Pay!
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan