Highgate
Overview
The Executive Sous Chef role at Highgate is a leadership position within the kitchen, responsible for ensuring all meals prepared under their supervision meet quality, consistency, eye appeal, taste, and food cost standards. The role includes staff training, adhering to corporate quality standards, establishing and enforcing food specifications, portion control, recipes and sanitation, and managing 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, and quarterly action plans. Responsible for quality and quantity control of food production and appropriate staffing of the banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in a clean, organized manner to support high-volume production. Inform Purchasing Manager or Executive Chef of any special products needed for upcoming functions. Inform cooks of daily forecasts and guest counts to ensure timely service of hot and cold foods. Respond to guest complaints in a timely manner. Ensure compliance with SOPs in all outlets and with requisition procedures. Conduct staff performance reviews in line with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concepts. Know and enforce all local health department sanitation laws and compute daily food cost. Collaborate 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 each 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 outlets, receiving daily inventories, log-on reports, and food cost reports. Qualifications
2 years of Sous Chef level experience in a luxury hotel required. 5 years of progressive experience in a hotel or related field. Culinary degree required. Union hotel experience preferred. 2 years of banquet experience required. Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws. 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 at all times. Effective verbal and written communication with all levels of staff and guests. Ability to multitask and prioritize departmental functions to meet deadlines. Attend all required hotel meetings and trainings; participate in M.O.D. coverage as required. Maintain regular attendance and high standards of personal appearance and grooming, including wearing nametags. Comply with Highgate Hotel Standards and regulations to ensure safe and efficient operations. Identify problem areas and assist in implementing solutions; handle problems effectively and maintain confidentiality where required. Perform other duties as requested by management. Location
The Newbury Boston at One Newbury Street, Boston, MA. The property is a luxury hotel located in Back Bay, originally opened in 1927 and recently transformed to include 286 rooms and 16,000 sq ft of event space.
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The Executive Sous Chef role at Highgate is a leadership position within the kitchen, responsible for ensuring all meals prepared under their supervision meet quality, consistency, eye appeal, taste, and food cost standards. The role includes staff training, adhering to corporate quality standards, establishing and enforcing food specifications, portion control, recipes and sanitation, and managing 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, and quarterly action plans. Responsible for quality and quantity control of food production and appropriate staffing of the banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in a clean, organized manner to support high-volume production. Inform Purchasing Manager or Executive Chef of any special products needed for upcoming functions. Inform cooks of daily forecasts and guest counts to ensure timely service of hot and cold foods. Respond to guest complaints in a timely manner. Ensure compliance with SOPs in all outlets and with requisition procedures. Conduct staff performance reviews in line with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concepts. Know and enforce all local health department sanitation laws and compute daily food cost. Collaborate 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 each 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 outlets, receiving daily inventories, log-on reports, and food cost reports. Qualifications
2 years of Sous Chef level experience in a luxury hotel required. 5 years of progressive experience in a hotel or related field. Culinary degree required. Union hotel experience preferred. 2 years of banquet experience required. Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws. 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 at all times. Effective verbal and written communication with all levels of staff and guests. Ability to multitask and prioritize departmental functions to meet deadlines. Attend all required hotel meetings and trainings; participate in M.O.D. coverage as required. Maintain regular attendance and high standards of personal appearance and grooming, including wearing nametags. Comply with Highgate Hotel Standards and regulations to ensure safe and efficient operations. Identify problem areas and assist in implementing solutions; handle problems effectively and maintain confidentiality where required. Perform other duties as requested by management. Location
The Newbury Boston at One Newbury Street, Boston, MA. The property is a luxury hotel located in Back Bay, originally opened in 1927 and recently transformed to include 286 rooms and 16,000 sq ft of event space.
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