Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $75,000.00
Work Schedule
Standard Hours
Benefits
A culture of fun
Inclusion
growth
Complimentary Meals
Health Insurance
Matching 401(k)
Paid Time Off
Job Description
The Omni Boston Hotel at the Seaport is a prestigious luxury hotel located in the heart of Boston's vibrant Seaport District. This AAA Four Diamond rated property is the newest major hotel in Boston, featuring 1,054 beautifully appointed guestrooms including 52 suites, making it one of the largest and most sophisticated hotels in the city. With over 100,000 square feet of meeting and event space, seven distinctive dining outlets, a signature spa known as the Breve Spa, a state-of-the-art fitness center, and a scenic rooftop pool, the hotel caters to a diverse clientele ranging from business travelers to leisure guests... Show More
Job Requirements
- At least 3 years' experience in kitchen leadership
- Bachelor’s degree or equivalent
- Experience in a high volume or convention hotel environment preferred
- Union environment experience preferred
- Competency in culinary creativity demonstrated by cooking test
- Strong knowledge of food cost control and inventory management
- Ability to work under pressure in a fast-paced hotel environment
- Must maintain professional demeanor and composure at all times
Job Qualifications
- Candidate must have at least 3 years' experience in a kitchen leadership capacity and excellent knowledge of current culinary trends
- Large convention hotel / high volume business experience strongly preferred
- Bachelor's Degree or Equivalent
- Union environment experience preferred
- Must be competent in culinary creativity as demonstrated by cooking test
- Strong knowledge of food cost and inventories
- Must possess the ability to handle stressful and busy hotel operations
- Ability to always maintain a positive and professional demeanor and composure
Job Duties
- Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized
- Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas
- Ensure compliance with health, safety, and sanitation awareness standards
- Prepare daily for health department and Ecosure inspections
- Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production
- Work with Executive Chef to plan and implement menu development
- Produce current and creative dishes that speak to the hotel concepts
- Maintain up to date knowledge of local competitor's food production and offerings
- Assist in budgeting process
- Control overheads and achieve budget throughout the year
- Report all variances from budget with reason and recommend corrective action
- Conduct/attend all required department trainings and meetings
- Perform any other duties required by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
A simple hiring platform for hospitality businesses.
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