BOSTON HARBOR HOTEL

POSITION DESCRIPTION

Position Title:

Executive Chef 

Department:

Kitchen

Reports to:

General Manager

FLSA Designation:

EXEMPT

JOB SUMMARY

This position is responsible for planning, organizing, and directing all aspects of the kitchen operation and administration: production, purchasing, inventory control, menu planning and engineering, and cost control.

CANDIDATE PROFILE

Education:

Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience. 

Experience:

Minimum of fifteen (15) years of Culinary Arts experience; Supervisory and or management experience required. Previous Hospitality experience preferred, as well as previous experience in a High Volume Culinary Environment. 

Licenses or Certificates

Preferably ServSafe Certified

KEY RESPONSIBILTIES

The primary responsibilities for the Executive Chef will include but are not limited to:

• Establish and maintain kitchen operational standards and procedures to ensure consistent quality.
• Supervise, schedule and train all food preparation and sanitation personnel.
• Establish guides for conservation of energy usage in the kitchen.
• Hire and evaluate employees as necessary.
• Establish and maintain kitchen sanitation standards and procedures.
• Menu planning, costing and engineering.
• All menu planning.
• Establish food product specification recipes and maintain appropriate inventory levels.
• Responsible to meet labor and food cost objectives.
• Responsible to maintain all kitchen equipment in conjunction with the engineering department.
• Identify and develop those individuals who exhibit potential as candidates for promotion.
• Establish plate presentation, mis en place guides and descriptions for menu items.
• Develop Sous Chefs to insure one style approach to all menus and specials.

JOB QUALIFICATIONS

In addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences: 

• Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment. 
• Familiar with monitoring of food and labor costs. 
• Familiar with ordering and inventory procedures and health and sanitation guidelines. 
• Demonstrated ability to work cohesively with a team. 
• Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources. 
• Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills. 
• Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable. 
• Must have experience in all Microsoft Office and industry relevant payroll systems. 
• Problem solving, reasoning, motivating, organizational and training abilities are sued often. May be required to work nights, weekends, and/or holidays.