Kestra Restaurant Chef

Overview

 

The 1,054-room Omni Boston Hotel at the Seaport is the newest luxury hotel in the City of Boston, and the most significant hotel project in the city for the last forty years. The property features seven outlets for drinking and dining, a signature spa, fitness center, and rooftop pool. It boasts more than 100,000 square feet of meeting and event space, and caters to the most 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 finely appointed guestrooms, seven distinct dining experiences, a scenic rooftop pool, and a luxe day spa, all of which allow us to provide each guest a unique and memorable experience.

 

Creativity must infuse everything we do, and everyone in the hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity. We believe there is always a way to make it work. If we don't have the solution, we dig deeper creatively to find one.

 

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 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 associate’s absence. Understand local contract and adhere to it. • Responsible for the day to day operation for assigned culinary area, to include efficient and effective running of all the 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. • Responsible to adhere to enforce all proper trash procedures.• Responsible for the supervision, 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 speak to the hotel concepts. • Maintain up to date knowledge of local and international market trends in order to create food products that are relevant, thereby maximizing sales opportunities. • Maintain up to date knowledge of local competitor’s food production and offerings. • Work with Sales to assist in promotion of public events, in-house events, site visits, tasting, etc.• Work with the Director of Procurement to maintain control of the standards for purchasing and receiving items. Test and evaluate products for quality, paying attention to yield, holding, market pricing and waste. • Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. • Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action. • Manage day to day operation to consistently inspect all food services to ensure that the correct standards are being maintained. Responsible for ensuring a high food quality and presentation.• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. • Communicates daily with Executive Chef & Executive Steward to discuss daily events, business forecast, special projects and status of stewarding associates.• Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from point of departure to arrival. • Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures. i.e.) invoices, payroll, prep sheets, requisitions• Responsible to create recipe decks, costing sheets and allergy guides for all menus and food outlets. • Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance. • Schedule and conduct monthly food and beverage inventories.• Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates. • Executes all necessary setup instructions on BEO/REOs for events. Handles all special requests and pop ups as needed.• Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting j