Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $75,000.00
Work Schedule
Standard Hours
Benefits
Culture of fun
Inclusion
And growth
Complimentary Meals
Health Insurance
Matching 401(k)
Paid Time Off
performance-driven culture
Discounted rates at Omni properties nationwide
Job Description
The Omni Boston Hotel at the Seaport is a premier luxury hotel located in the vibrant and rapidly growing Seaport District of Boston. This iconic establishment is the newest hotel in the city boasting 1,054 finely appointed guestrooms and 52 suites, making it one of the largest luxury hotels in Boston. The hotel is renowned for its exceptional amenities including seven unique outlets for dining and drinking, a scenic rooftop pool, a signature Breve Spa offering ultimate relaxation, and a state-of-the-art fitness center. It features more than 100,000 square feet of versatile meeting and event space designed to host a... Show More
Job Requirements
- Bachelor's degree or equivalent
- Minimum three years' experience in kitchen leadership
- Experience in high volume or large convention hotel environment preferred
- Competent in culinary creativity demonstrated by cooking test
- Strong knowledge of food cost control and inventory
- Ability to work effectively under pressure
- Positive professional attitude and composure
Job Qualifications
- Minimum three years of kitchen leadership experience
- Excellent knowledge of current culinary trends
- Experience in large convention hotels or high volume business preferred
- Bachelor's degree or equivalent
- Experience working in a union environment preferred
- Demonstrated culinary creativity through cooking test
- Strong knowledge of food cost and inventory management
- Ability to handle stressful and busy operations
- Maintain positive and professional demeanor
Job Duties
- Manage day-to-day culinary operations including kitchen and food production outlets
- Supervise kitchen sanitation and timing of food service
- Ensure compliance with health, safety, and sanitation standards
- Control food requisition and forecast volume to maximize profitability
- Collaborate with Executive Chef on menu planning and development
- Maintain knowledge of local competitors' food production and offerings
- Assist in budgeting, control overheads, and report variances
- Conduct and attend department trainings and meetings
- Perform other duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink supports hiring across hospitality industries.
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