Executive Chef

Overview

BOSTON HARBOR HOTEL

POSITION DESCRIPTION

 

Position Title:

Executive Chef 

Department:

Kitchen

Reports to:

General Manager

FLSA Designation:

EXEMPT

 

JOB SUMMARY

This position is responsible for planning, organizing, and directing all aspects of the kitchen operation and administration: production, purchasing, inventory control, menu planning and engineering, and cost control.

 

CANDIDATE PROFILE

Education:

Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience. 

 

Experience:

Minimum of fifteen (15) years of Culinary Arts experience; Supervisory and or management experience required. Previous Hospitality experience preferred, as well as previous experience in a High Volume Culinary Environment. 

 

Licenses or Certificates

Preferably ServSafe Certified

 

KEY RESPONSIBILTIES

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

• Establish and maintain kitchen operational standards and procedures to ensure consistent quality.
• Supervise, schedule and train all food preparation and sanitation personnel.
• Establish guides for conservation of energy usage in the kitchen.
• Hire and evaluate employees as necessary.
• Establish and maintain kitchen sanitation standards and procedures.
• Menu planning, costing and engineering.
• All menu planning.
• Establish food product specification recipes and maintain appropriate inventory levels.
• Responsible to meet labor and food cost objectives.
• Responsible to maintain all kitchen equipment in conjunction with the engineering department.
• Identify and develop those individuals who exhibit potential as candidates for promotion.
• Establish plate presentation, mis en place guides and descriptions for menu items.
• Develop Sous Chefs to insure one style approach to all menus and specials.

 

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. 
• Familiar with monitoring of food and labor costs. 
• Familiar with ordering and inventory procedures and health and sanitation guidelines. 
• 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. 
• Must have experience in all Microsoft Office and industry relevant payroll systems. 
• Problem solving, reasoning, motivating, organizational and training abilities are sued 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.  

About Us

HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.