Chef de Cuisine

Lynn, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $72,500.00 - $99,200.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Work-life balance

Job Description

Highgate is a premier real estate investment and hospitality management company that has established itself as a leader and innovator in the industry. Known for its dominant presence in major U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, Highgate is rapidly expanding its footprint internationally with notable developments in Europe, Latin America, and the Caribbean. The company manages a vast portfolio of global properties with an aggregate asset value exceeding $20 billion and generates over $5 billion in cumulative revenues annually. Highgate excels at guiding investors through all phases of the hospitality property lifecycle including... Show More

Job Requirements

Culinary degree
2 years of Sous Chef level experience in a luxury hotel
5 years of progressive hotel or related field experience
knowledge of food and beverage preparation techniques
knowledge of health department rules and regulations
knowledge of liquor laws and regulations
ability to work long hours when required
maintain warm and friendly demeanor
effective verbal and written communication skills
ability to listen and clarify concerns
multitasking and prioritization skills
attend required meetings and trainings
participate in management coverage as needed
maintain regular attendance
maintain high standards of personal appearance
comply with company standards and regulations
problem-solving skills
ability to evaluate complex information
maintain confidentiality
perform other duties as requested by management

Job Qualifications

Culinary degree
2 years of Sous Chef level experience in a luxury hotel
5 years of progressive experience in a hotel or related field
Banquet experience preferred
Knowledge of food and beverage preparation techniques
knowledge of health department rules and regulations
knowledge of liquor laws and regulations
strong leadership and communication skills
ability to manage multiple priorities

Job Duties

Work with other F&B managers and keep them informed of F&B issues as they arise
keep immediate supervisor fully informed of all problems or matters requiring his/her attention
coordinate and monitor all phases of Loss Prevention in kitchen areas
prepare and submit required reports in a timely manner
monitor quality of all food product and presentation
ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans
responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen
supervise and schedule banquet kitchen staff
maintain refrigerator and kitchen in clean, organized manner to facilitate high volume production
make the Purchasing Manager or Executive Chef aware of any special products needed for functions
make cooks aware of daily forecasts and customer counts
respond to guest complaints in a timely manner
ensure compliance with SOPs in all outlets
ensure compliance with requisition procedures
conduct staff performance reviews
understand, implement and monitor corporate promotions
know and enforce all local health department sanitation laws
know how to compute daily food cost
work with the Director of F&B to create and implement menus
assess food portion size, visual appeal, taste and temperature
check all stations at the end of every shift for proper food storage and sanitation
check food purchases for ordering, quality and price structure
oversee daily activities such as preparation, sanitation, receiving inventories, log-on report and food cost report

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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