Temporary Senior Sous Chef - Hilton Boston Park Plaza

Boston, MA, USA|Onsite

Job Overview

Employment Type

Temporary

Job Description

Hilton Boston Park Plaza is a renowned hotel located in the vibrant city of Boston, Massachusetts. Boasting a rich history dating back to 1927, this iconic property combines classic elegance with modern luxury. The hotel features 1,060 sumptuous guest rooms, complemented by over 70,000 square feet of versatile meeting and event space suitable for various occasions, from business conferences to grand celebrations. As part of Hilton, a global leader in hospitality, Hilton Boston Park Plaza upholds a commitment to exceptional service, comfort, and innovation, ensuring every guest enjoys a memorable and pleasant stay.

As a Temporary Executive Chef at ... Show More

Job Requirements

Bachelor's degree in culinary arts, hospitality management or related field preferred
Minimum of five years experience in culinary leadership roles
In-depth knowledge of health, safety and sanitation regulations
Ability to lead and motivate a diverse team
Strong organizational and multitasking skills
Availability to work flexible hours including weekends and holidays
Excellent customer service and guest interaction skills

Job Qualifications

Hospitality - We're passionate about delivering exceptional guest experiences
Integrity - We do the right thing, all the time
Now - We operate with a sense of urgency and discipline
Quality
Productivity
Dependability
Customer Focus
Adaptability

Job Duties

As Temporary Executive Chef, you would be responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability
Specifically, you would be responsible for performing the following tasks to the highest standards:
Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage
Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
Recruit, interview and train team members

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

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

please contact the employer.

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