Highgate Hotels L.P.
Compensation Type
Yearly Highgate Hotels
Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. It is a dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. The company's portfolio of global properties has an asset value exceeding $20 billion and generates over $5 billion in revenue. Highgate provides expert guidance through all stages of the hospitality property cycle, from planning and development to recapitalization or disposition. The company also develops bespoke hotel brands and utilizes industry-leading proprietary revenue management tools to maximize performance and asset value. With an experienced executive team, Highgate is a trusted partner for top ownership groups and major hotel brands. Corporate offices are located in London, New York, Dallas, and Seattle. Location
The Newbury Boston at One Newbury Street is located in Boston’s Back Bay, an iconic property opened in 1927 as one of the first Ritz-Carlton hotels in the U.S., most recently operated as the Taj Boston. The transformed 286-room luxury hotel features 16,000 sq-ft of event space, signature dining, and a reimagined front entrance on Newbury Street. Overview
The Executive Sous Chef ensures all meals are prepared to high standards of quality, consistency, and presentation, while managing food costs. Responsibilities include staff training, maintaining quality standards, establishing food specifications, portion control, sanitation, and controlling food and labor costs to maximize guest satisfaction. Responsibilities
Coordinate with other F&B managers and keep them informed of issues. Report problems or matters requiring attention to immediate supervisor. Monitor loss prevention in kitchen areas. Prepare and submit reports timely. Oversee food quality and presentation. Manage reports such as wage progress, payroll, revenue, staff schedules, and action plans. Control food production quality and quantity, and staff scheduling. Supervise and schedule banquet kitchen staff. Maintain cleanliness and organization of the kitchen and refrigerators. Communicate special product needs to Purchasing Manager or Executive Chef. Inform cooks of daily forecasts and customer counts. Respond promptly to guest complaints. Ensure compliance with SOPs and requisition procedures. Conduct staff performance reviews. Implement and monitor corporate promotions and standards. Ensure adherence to health and sanitation laws. Calculate daily food costs. Assist in menu creation and implementation. Assess food portion size, visual appeal, taste, and temperature. Check stations for proper storage and sanitation at shift end. Review food purchases for quality and pricing. Oversee daily food prep, sanitation, inventories, and food cost reports. Qualifications
Education & Experience: 2 years of Sous Chef experience in a luxury hotel required. 5 years of progressive hotel or related experience. Culinary degree required. Union hotel experience preferred. 2 years of banquet experience required. Knowledge of F&B preparation, health regulations, and liquor laws required. Physical Requirements: Long hours sometimes required. Medium work involving exerting up to 50 pounds occasionally and 20 pounds frequently. General Requirements: Maintain a friendly demeanor. Effective verbal and written communication skills. Ability to listen, understand, and clarify concerns. Multitasking and prioritization skills. Attentive, courteous, and service-oriented approach. Attend meetings and training. Participate in M.O.D. coverage as needed. Maintain attendance and personal grooming standards. Comply with safety and operational regulations. Identify problems and assist in solutions. Handle complex information and maintain confidentiality. Perform other duties as assigned.
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Yearly Highgate Hotels
Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. It is a dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. The company's portfolio of global properties has an asset value exceeding $20 billion and generates over $5 billion in revenue. Highgate provides expert guidance through all stages of the hospitality property cycle, from planning and development to recapitalization or disposition. The company also develops bespoke hotel brands and utilizes industry-leading proprietary revenue management tools to maximize performance and asset value. With an experienced executive team, Highgate is a trusted partner for top ownership groups and major hotel brands. Corporate offices are located in London, New York, Dallas, and Seattle. Location
The Newbury Boston at One Newbury Street is located in Boston’s Back Bay, an iconic property opened in 1927 as one of the first Ritz-Carlton hotels in the U.S., most recently operated as the Taj Boston. The transformed 286-room luxury hotel features 16,000 sq-ft of event space, signature dining, and a reimagined front entrance on Newbury Street. Overview
The Executive Sous Chef ensures all meals are prepared to high standards of quality, consistency, and presentation, while managing food costs. Responsibilities include staff training, maintaining quality standards, establishing food specifications, portion control, sanitation, and controlling food and labor costs to maximize guest satisfaction. Responsibilities
Coordinate with other F&B managers and keep them informed of issues. Report problems or matters requiring attention to immediate supervisor. Monitor loss prevention in kitchen areas. Prepare and submit reports timely. Oversee food quality and presentation. Manage reports such as wage progress, payroll, revenue, staff schedules, and action plans. Control food production quality and quantity, and staff scheduling. Supervise and schedule banquet kitchen staff. Maintain cleanliness and organization of the kitchen and refrigerators. Communicate special product needs to Purchasing Manager or Executive Chef. Inform cooks of daily forecasts and customer counts. Respond promptly to guest complaints. Ensure compliance with SOPs and requisition procedures. Conduct staff performance reviews. Implement and monitor corporate promotions and standards. Ensure adherence to health and sanitation laws. Calculate daily food costs. Assist in menu creation and implementation. Assess food portion size, visual appeal, taste, and temperature. Check stations for proper storage and sanitation at shift end. Review food purchases for quality and pricing. Oversee daily food prep, sanitation, inventories, and food cost reports. Qualifications
Education & Experience: 2 years of Sous Chef experience in a luxury hotel required. 5 years of progressive hotel or related experience. Culinary degree required. Union hotel experience preferred. 2 years of banquet experience required. Knowledge of F&B preparation, health regulations, and liquor laws required. Physical Requirements: Long hours sometimes required. Medium work involving exerting up to 50 pounds occasionally and 20 pounds frequently. General Requirements: Maintain a friendly demeanor. Effective verbal and written communication skills. Ability to listen, understand, and clarify concerns. Multitasking and prioritization skills. Attentive, courteous, and service-oriented approach. Attend meetings and training. Participate in M.O.D. coverage as needed. Maintain attendance and personal grooming standards. Comply with safety and operational regulations. Identify problems and assist in solutions. Handle complex information and maintain confidentiality. Perform other duties as assigned.
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