Westin Boston Seaport District - Executive Sous Chef

Boston, MA, USA|

Job Overview

Compensation

Salary

Range $95,000.00 - $115,000.00

Benefits

Daily Pay

Medical insurance

Dental Insurance

vision coverage

short-term disability

long-term disability

Life insurance

Paid Time Off

Employee assistance program

401k Retirement Plan

Job Description

Westin Boston Waterfront is a premier hotel located in Boston's vibrant Seaport District, known for its iconic vertical garden that naturally purifies the air and promotes a serene atmosphere. Situated close to major attractions such as the Institute Of Contemporary Art, Boston Convention Exhibitors Center, and Boston Children's Museum, the hotel offers guests not only luxurious accommodations but also convenient access to cultural and business landmarks. Guests enjoy restful stays in well-appointed rooms featuring modern amenities including flat-screen TVs, coffee makers with Starbucks Coffee, and plush bathrobes. The hotel also boasts the Sauciety restaurant, serving breakfast and other meals, emphasizing fresh, appealing cuisine in a sophisticated setting. The commitment to a high standard of hospitality and guest service is a hallmark of the Westin Boston Waterfront, making it a desirable workplace for culinary professionals seeking a dynamic and prestigious environment.

The Executive Sous Chef position at Westin Boston Waterfront is designed for a skilled culinary leader who assists the Executive Chef in managing the efficient operation of the hotel's food production areas. This role plays a crucial part in supervising and aiding the preparation of all food items using standardized recipes, ensuring that the presentation and quality meet the highest standards to delight guests. The Executive Sous Chef is also tasked with maintaining cleanliness, sanitation, and safety in the kitchen and storage areas, while optimizing cost efficiency and minimizing waste. This management-level position requires a hands-on approach, especially during peak meal periods, to maintain smooth operations. The role demands flexibility in work schedules to meet the hotel's needs and includes oversight of banquet and catering activities, menu creation, inventory management, and employee evaluations. Candidates will enjoy working in a vibrant, high-pressure environment where they can apply creativity and leadership to uphold Westin's culinary excellence and contribute to memorable guest experiences. This full-time role includes eligibility for a competitive benefits package after an initial period, highlighting the hotel's commitment to supporting its staff.

Job Requirements

Must have a flexible work schedule
must wear proper uniform and name tag
must maintain regular attendance
must comply with food handling and safety certifications
must be attentive and courteous to guests and colleagues
must maintain cleanliness and sanitation standards
must manage kitchen staff and operations efficiently
must be able to work extended hours or overtime as required
must be able to multi-task in a high-pressure environment
must be capable of maintaining records and meeting food cost budgets

Job Qualifications

At least 5 years of progressive experience in a hotel or related field
2-year college degree with 3 or more years related experience or 4-year degree with 1-2 years related experience or Culinary Degree with 1-2 years progressive experience
proficiency in Windows Operating Systems and company approved spreadsheets and word processing
supervisory experience required
ability to convey information and ideas clearly
ability to evaluate and select among alternative courses of action quickly and accurately
effective problem-solving skills in stressful situations
effective listening and clarification skills
ability to work with and understand financial information and basic arithmetic
ability to maintain composure and objectivity under pressure

Job Duties

Approach all encounters with guests and employees in a friendly service oriented manner
maintain high standards of personal appearance and grooming including proper uniform and name tag
maintain regular attendance in compliance with hotel standards
comply with safety and operational regulations
comply with certification requirements such as Food Handlers, Alcohol Awareness, CPR and First Aid
maintain a friendly and warm demeanor
fulfill all supervisory duties of the hotel kitchens
ensure that all kitchen personnel fulfill their job functions appropriately
create menus and food presentation
address and resolve customer problems efficiently
perform spot checks for menu accuracy and taste
minimize spoilage, waste and over production
regularly review house counts, forecasts and VIP lists
monitor banquet and catering activity
maintain kitchen inventories
prepare annual employee reviews
assist in achieving departmental objectives and goals
expedite peak meal periods with hands-on approach
manage food cost budget, adjust requisitions and control waste
monitor food outlets for creativity, quality, cleanliness and safety
assure timely setup and schedule trained cooks appropriately
perform other assigned activities
be familiar with hotel policies and hospitality terminology
maintain courteous and attentive behavior with all stakeholders
ensure plating standards and records are posted
review food sales accuracy daily
plan employee menus and oversee break room
oversee banquet food display merchandising
maintain comprehensive filing system
maintain stock pars
perform duties as requested by General Manager