Omni Hotels & Resorts
Overview
The Omni Boston Hotel at the Seaport is a 1,054-room luxury hotel located in the center of the Seaport District. The property features seven outlets for dining and drinking, a signature spa, fitness center, rooftop pool, and more than 100,000 square feet of meeting and event space, catering to discerning clientele.
Job Description The Omni Boston Hotel at the Seaport is located in the center of the bustling Seaport District. The AAA Four Diamond rated hotel boasts 1,054 guestrooms with 52 suites, seven dining experiences, a scenic rooftop pool, a luxury Breve Spa, and more than 100,000 square feet of meeting and event space. Join the team that was voted “2023 Best Places to Work” by the Boston Business Journal.
Creativity must infuse everything we do, and everyone in the hotel. Performance realities exist, but we push to find solutions creatively. If we don\'t have the solution, we dig deeper creatively to find one.
The Sporting Club Chef The Sporting Club Chef
is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Salary Salary for this position is:
$63,000 - $80,000/year , based on experience.
Responsibilities
Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
Understands associates positions well enough to perform duties in the associate\'s absence. Understand local contract and adhere to it.
Responsible for the day-to-day operation for the assigned culinary area, including efficient and effective running of all kitchen and food production outlets, ensuring operating costs are minimized.
Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
Adhere to and enforce all proper trash procedures.
Supervise, upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas.
Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that align with hotel concepts.
Maintain up-to-date knowledge of local and international market trends to create relevant food products and maximize sales opportunities.
Maintain up-to-date knowledge of local competitors\' food production and offerings.
Collaborate with Sales to promote public events, in-house events, site visits, tastings, etc.
Work with the Director of Procurement to maintain control of purchasing and receiving standards. Test and evaluate products for quality, yield, price and waste.
Forecast food quantities to control costs and avoid over/under production.
Assist in budgeting and report variances with corrective action as needed.
Oversee day-to-day operations to ensure high food quality and presentation and adherence to standards.
Provide positive guest service and address complaints to convert dissatisfied guests into return guests.
Communicate daily with Executive Chef & Executive Steward about events, forecasts, and stewarding status.
Supervise kitchen sanitation and timing of service from kitchen to outlets, ensuring prompt delivery and quality control.
Complete financial and personnel administrative duties on time (invoices, payroll, prep sheets, requisitions).
Create recipe decks, costing sheets and allergy guides for all menus and outlets.
Schedule and conduct daily/weekly walk-throughs. Maintain equipment and coordinate with Engineering for maintenance.
Schedule and conduct monthly food and beverage inventories.
Review staffing to meet guest service, operational, and financial objectives; maintain associate productivity.
Execute setup instructions for events (BEO/REOs) and handle special requests.
Recruit, interview and develop team members; provide training and accountability as needed.
Lead daily stand-up meetings and communicate relevant information to the team.
Assist in developing goals and plans to prioritize and accomplish objectives.
Use interpersonal and communication skills to lead, influence and encourage others; support sound financial decisions.
Foster mutual trust and collaboration; promote fair treatment and associate engagement.
Solicit and act on associate feedback; recognize achievements and address concerns.
Maintain a professional, neat, and organized appearance per Omni Boston Seaport standards.
Respond promptly and effectively to emergencies or safety situations; ensure a safe working and guest environment.
Attend required department trainings and meetings; perform other duties as assigned by senior management.
Qualifications
At least 3 years’ experience in a kitchen leadership role with knowledge of current culinary trends.
Large convention hotel/high-volume experience strongly preferred.
Bachelor’s Degree or equivalent.
Union environment experience preferred.
Perks And Benefits
Culture of fun, inclusion, and growth
Complimentary meals
Health Insurance and matching 401(k) after one year
Generous Paid Time Off after 90 days
Performance-driven, ALL-IN culture
Discounted associate rates at Omni properties nationwide
Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available via the links: EEOC poster and OFCCP Pay Transparency policy.
If you need special assistance to apply, please email applicationassistance@omnihotels.com.
Seniority level Mid-Senior level
Employment type Contract
Job function Management and Manufacturing
Industries Hospitality
References to related roles and postings have been trimmed to focus on the target position.
#J-18808-Ljbffr
Job Description The Omni Boston Hotel at the Seaport is located in the center of the bustling Seaport District. The AAA Four Diamond rated hotel boasts 1,054 guestrooms with 52 suites, seven dining experiences, a scenic rooftop pool, a luxury Breve Spa, and more than 100,000 square feet of meeting and event space. Join the team that was voted “2023 Best Places to Work” by the Boston Business Journal.
Creativity must infuse everything we do, and everyone in the hotel. Performance realities exist, but we push to find solutions creatively. If we don\'t have the solution, we dig deeper creatively to find one.
The Sporting Club Chef The Sporting Club Chef
is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Salary Salary for this position is:
$63,000 - $80,000/year , based on experience.
Responsibilities
Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
Understands associates positions well enough to perform duties in the associate\'s absence. Understand local contract and adhere to it.
Responsible for the day-to-day operation for the assigned culinary area, including efficient and effective running of all kitchen and food production outlets, ensuring operating costs are minimized.
Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
Adhere to and enforce all proper trash procedures.
Supervise, upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas.
Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that align with hotel concepts.
Maintain up-to-date knowledge of local and international market trends to create relevant food products and maximize sales opportunities.
Maintain up-to-date knowledge of local competitors\' food production and offerings.
Collaborate with Sales to promote public events, in-house events, site visits, tastings, etc.
Work with the Director of Procurement to maintain control of purchasing and receiving standards. Test and evaluate products for quality, yield, price and waste.
Forecast food quantities to control costs and avoid over/under production.
Assist in budgeting and report variances with corrective action as needed.
Oversee day-to-day operations to ensure high food quality and presentation and adherence to standards.
Provide positive guest service and address complaints to convert dissatisfied guests into return guests.
Communicate daily with Executive Chef & Executive Steward about events, forecasts, and stewarding status.
Supervise kitchen sanitation and timing of service from kitchen to outlets, ensuring prompt delivery and quality control.
Complete financial and personnel administrative duties on time (invoices, payroll, prep sheets, requisitions).
Create recipe decks, costing sheets and allergy guides for all menus and outlets.
Schedule and conduct daily/weekly walk-throughs. Maintain equipment and coordinate with Engineering for maintenance.
Schedule and conduct monthly food and beverage inventories.
Review staffing to meet guest service, operational, and financial objectives; maintain associate productivity.
Execute setup instructions for events (BEO/REOs) and handle special requests.
Recruit, interview and develop team members; provide training and accountability as needed.
Lead daily stand-up meetings and communicate relevant information to the team.
Assist in developing goals and plans to prioritize and accomplish objectives.
Use interpersonal and communication skills to lead, influence and encourage others; support sound financial decisions.
Foster mutual trust and collaboration; promote fair treatment and associate engagement.
Solicit and act on associate feedback; recognize achievements and address concerns.
Maintain a professional, neat, and organized appearance per Omni Boston Seaport standards.
Respond promptly and effectively to emergencies or safety situations; ensure a safe working and guest environment.
Attend required department trainings and meetings; perform other duties as assigned by senior management.
Qualifications
At least 3 years’ experience in a kitchen leadership role with knowledge of current culinary trends.
Large convention hotel/high-volume experience strongly preferred.
Bachelor’s Degree or equivalent.
Union environment experience preferred.
Perks And Benefits
Culture of fun, inclusion, and growth
Complimentary meals
Health Insurance and matching 401(k) after one year
Generous Paid Time Off after 90 days
Performance-driven, ALL-IN culture
Discounted associate rates at Omni properties nationwide
Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available via the links: EEOC poster and OFCCP Pay Transparency policy.
If you need special assistance to apply, please email applicationassistance@omnihotels.com.
Seniority level Mid-Senior level
Employment type Contract
Job function Management and Manufacturing
Industries Hospitality
References to related roles and postings have been trimmed to focus on the target position.
#J-18808-Ljbffr