Highgate Hotels, LP
Overview
The Sous Chef is responsible for ensuring that all meals from the kitchen are prepared to quality standards, with attention to consistency, eye appeal, taste, and food cost. The role includes training staff, meeting corporate quality standards, and helping enforce food specifications, portion control, recipes, and sanitation. The Sous Chef also helps control food and labor costs while maximizing guest satisfaction. Responsibilities
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 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. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Inform cooks of daily forecasts and customer counts so they can prepare to serve hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOPs in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. 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 of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, and seafood according to daily business needs. Qualifications
Education & Experience: At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements: Long hours sometimes required; Medium work—exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or move objects. General Requirements: Maintain a warm and friendly demeanor; effective communication (verbal and written) with all levels of staff and guests; ability to multitask and prioritize; participate in M.O.D. coverage as required; maintain attendance and grooming standards; comply with Highgate Hotel standards; demonstrate problem-solving and confidentiality; perform other duties as requested by management. Job Details
Requisition ID:
2025-69427 Category:
Culinary Job Location:
US-MA-Boston Property:
The Newbury Boston Compensation:
USD $76,000.00/Yr. to USD $85,000.00/Yr. Compensation Type:
Yearly
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The Sous Chef is responsible for ensuring that all meals from the kitchen are prepared to quality standards, with attention to consistency, eye appeal, taste, and food cost. The role includes training staff, meeting corporate quality standards, and helping enforce food specifications, portion control, recipes, and sanitation. The Sous Chef also helps control food and labor costs while maximizing guest satisfaction. Responsibilities
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 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. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Inform cooks of daily forecasts and customer counts so they can prepare to serve hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOPs in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. 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 of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, and seafood according to daily business needs. Qualifications
Education & Experience: At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements: Long hours sometimes required; Medium work—exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or move objects. General Requirements: Maintain a warm and friendly demeanor; effective communication (verbal and written) with all levels of staff and guests; ability to multitask and prioritize; participate in M.O.D. coverage as required; maintain attendance and grooming standards; comply with Highgate Hotel standards; demonstrate problem-solving and confidentiality; perform other duties as requested by management. Job Details
Requisition ID:
2025-69427 Category:
Culinary Job Location:
US-MA-Boston Property:
The Newbury Boston Compensation:
USD $76,000.00/Yr. to USD $85,000.00/Yr. Compensation Type:
Yearly
#J-18808-Ljbffr