Cambridge School of Culinary Arts
Overview
Hobbs Brook Real Estate LLC is an innovative commercial real estate leader with a portfolio of forward-thinking, sustainable properties in the United States and Singapore. Shaping the market since 1952, the company acquires, develops, manages, and serves as a valued partner to a variety of stakeholders. HBRE brings unique property visions to life with a commitment to improving both the environment and the community. For additional information, please visit www.hobbsbrook.com. HBRE is the real estate division of FM.
Location This position is based at the Four Points by Sheraton Hotel & Conference Center in Norwood, MA, supporting the One Bistro Restaurant and Banquet services. The property is owned by Hobbs Brook Real Estate LLC, the real estate division of FM, offering a dynamic hospitality environment with strong organizational support.
Why Join Us? It’s a great opportunity to work alongside an award-winning chef in a collaborative, supportive, and high-energy environment where your contributions are valued and growth is encouraged.
Shift Hours Open availability to work 7 days a week including morning, evening, weekends and holidays to adhere to business needs.
Holidays This is a 24/7 operation, so holiday coverage is required. Christmas Day is the only exception unless an event is scheduled. Flexibility is offered to take alternate days off when holidays are worked.
Interview Process This position will require an on-site cooking test as part of the interview process and a sample of your work.
Role and Responsibilities This role involves direct management, with primary accountability for supervising the preparation, plating, and quality of food items for banquet events. The Head Chef collaborates with the Executive Chef and front of house for seamless events. The role requires creativity while staying current with trends to develop new menu concepts, prepare, test, and control new menu items and maintain updated and accurate recipes. The role reviews the next day’s activities, prepares prep lists, and manages a banquet production team to complete assigned work. The banquet chef also engages in personnel management such as interviewing, hiring, training, performance evaluations, and disciplinary measures.
Responsibilities
Managing menu planning, day-to-day operations, recipes, financial responsibilities, portion and inventory control, food quality, and employee supervision.
Assisting other kitchen teams such as One Bistro kitchen or main kitchen as needed.
Supervising, preparing, and cooking food according to recipes, quality standards, presentation standards, and food preparation checklists requested by the Executive Chef and Director of Food & Beverage.
Maintaining a clean, sanitary workstation including utensils and equipment.
Leading all aspects of the food preparation for all banquet, conference, and catering events to ensure the highest quality.
Qualifications
Minimum of 2 years of experience as a Chef with demonstrated ability to introduce creative menu ideas and uphold current and precise recipes.
Understanding of hygiene protocols and proficiency in knife techniques; familiarity with culinary techniques such as sautéing and grilling.
Flexibility with scheduling for nights, weekends, and holidays based on business needs.
Ability to carry or lift items up to 50 pounds, move about the kitchen, handle food, objects, products, and utensils, and perform bending, stooping, and kneeling.
Ability to work effectively under time constraints and deadlines.
Excellent verbal and written communication skills in English and well-organized.
Proficient in using technology such as ticket systems.
Education
High school diploma or equivalent required.
Culinary arts degree and ServeSafe certification a plus.
Compensation and Benefits The hiring range for this position is $65,440 to $94,100 per year. The final salary offer will vary based on geographic location, individual education, skills, and experience. The position is eligible to participate in FM’s Total Rewards program that includes an incentive plan, health and well-being programs, a 401(k) and pension plan, career development opportunities, tuition reimbursement, time off allowances, free meals, access to Marriott discounts upon successful completion of required ongoing trainings, and more.
Equal Opportunity FM is an Equal Opportunity Employer and is committed to attracting, developing, and retaining a diverse workforce.
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Location This position is based at the Four Points by Sheraton Hotel & Conference Center in Norwood, MA, supporting the One Bistro Restaurant and Banquet services. The property is owned by Hobbs Brook Real Estate LLC, the real estate division of FM, offering a dynamic hospitality environment with strong organizational support.
Why Join Us? It’s a great opportunity to work alongside an award-winning chef in a collaborative, supportive, and high-energy environment where your contributions are valued and growth is encouraged.
Shift Hours Open availability to work 7 days a week including morning, evening, weekends and holidays to adhere to business needs.
Holidays This is a 24/7 operation, so holiday coverage is required. Christmas Day is the only exception unless an event is scheduled. Flexibility is offered to take alternate days off when holidays are worked.
Interview Process This position will require an on-site cooking test as part of the interview process and a sample of your work.
Role and Responsibilities This role involves direct management, with primary accountability for supervising the preparation, plating, and quality of food items for banquet events. The Head Chef collaborates with the Executive Chef and front of house for seamless events. The role requires creativity while staying current with trends to develop new menu concepts, prepare, test, and control new menu items and maintain updated and accurate recipes. The role reviews the next day’s activities, prepares prep lists, and manages a banquet production team to complete assigned work. The banquet chef also engages in personnel management such as interviewing, hiring, training, performance evaluations, and disciplinary measures.
Responsibilities
Managing menu planning, day-to-day operations, recipes, financial responsibilities, portion and inventory control, food quality, and employee supervision.
Assisting other kitchen teams such as One Bistro kitchen or main kitchen as needed.
Supervising, preparing, and cooking food according to recipes, quality standards, presentation standards, and food preparation checklists requested by the Executive Chef and Director of Food & Beverage.
Maintaining a clean, sanitary workstation including utensils and equipment.
Leading all aspects of the food preparation for all banquet, conference, and catering events to ensure the highest quality.
Qualifications
Minimum of 2 years of experience as a Chef with demonstrated ability to introduce creative menu ideas and uphold current and precise recipes.
Understanding of hygiene protocols and proficiency in knife techniques; familiarity with culinary techniques such as sautéing and grilling.
Flexibility with scheduling for nights, weekends, and holidays based on business needs.
Ability to carry or lift items up to 50 pounds, move about the kitchen, handle food, objects, products, and utensils, and perform bending, stooping, and kneeling.
Ability to work effectively under time constraints and deadlines.
Excellent verbal and written communication skills in English and well-organized.
Proficient in using technology such as ticket systems.
Education
High school diploma or equivalent required.
Culinary arts degree and ServeSafe certification a plus.
Compensation and Benefits The hiring range for this position is $65,440 to $94,100 per year. The final salary offer will vary based on geographic location, individual education, skills, and experience. The position is eligible to participate in FM’s Total Rewards program that includes an incentive plan, health and well-being programs, a 401(k) and pension plan, career development opportunities, tuition reimbursement, time off allowances, free meals, access to Marriott discounts upon successful completion of required ongoing trainings, and more.
Equal Opportunity FM is an Equal Opportunity Employer and is committed to attracting, developing, and retaining a diverse workforce.
#J-18808-Ljbffr