Executive Sous Chef

Executive Sous ChefThe Colonnade Hotel, a four-diamond hotel with 13,000 sq. ft. of meeting space and located in the heart of Boston’s Back Bay is searching an Executive Sous Chef to join our incredible team of passionate individuals. Our Executive Sous Chef will have a special talent and passion for ensuring the culinary team delivers the highest culinary standards consistently to make the food offering the focus of our guest experience. This person will have a considerable amount of culinary experience in luxury hotels, and bring a creative flair to menu design, providing a personal touch to all food and beverage items.The Executive Sous Chef will be responsible in supporting the Executive Chef in kitchen operations including menu planning, food preparation, and sanitation.Responsibilities include but not limited to:This position supports and guides the culinary team in the heart-of-house operations for Banquets, In-Room Dining, Roof Top Pool and employee cafeteria outlets for the hotel.Oversee the selection, training, development, and evaluation of employees and managers in the Culinary Department.Leadership for daily operation of the kitchen including scheduling, food preparation, and cleanliness duties.Enforce Massachusetts Department of Public Health regulations and sanitation regulations.The development of creative menus, portion and presentation standards through hands on work and direct oversight.Adhere to food and labor cost controls while maximizing guest satisfaction.Effectively plan and develop menus along side the Executive Chef for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume.Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.Skills, Abilities and Experience needed to be successful:At least 5-10 years of progressive leadership in multi-faceted culinary environment.Diploma/Certification in a Culinary discipline required.Strong line skills required to provide support to the team when needed.Concept development and food and beverage strategy.Communication capability across organization including employees, senior leaders, guests and residents.Extensive background with menu planning.Proven leadership skillsClear concise written and verbal communication skills in EnglishMust be proficient in Microsoft Word and ExcelMust have excellent organizational, interpersonal and administrative skillsMassachusetts Food Protection Manager Certification.Must have an open and flexible schedule.