Executive Chef

Beauport Hotel Gloucester in Boston, MA

  • Industry: Hospitality - Lodging/Resort/Travel - Others
  • Type: Full Time
position filled
Opportunity for a Culinary professional to establish themselves as a Culinary name in the North of Boston, Restaurant & Hotel arena! The Executive Chef will lead the Restaurant’s Culinary Team alongside the Sous Chefs, working tirelessly to maintain quality in food and work environment. With a Chef driven, upscale casual menu, this position is responsible for creating and contributing to the menu’s unique and imaginative appeal by creating dishes tailored to regional tastes. The Executive Chef for 1606 will strive to reflect our commitment to culinary excellence by showcasing a vast collection of the freshest quality seafood and local ingredients. CANDIDATE SUMMARY Education: Culinary degree from an accredited program, and/or equivalent experience is required. Experience: Must have at least four (4) years of progressive Culinary Management experience, with at least two (2) years of Executive Chef experience in a Full-Service Restaurant. Valid ServSafe and/or Food Managers Certificate ESSENTIAL FUNCTIONS: Oversee hiring, training, scheduling, coaching, mentoring, and administering company policies for the 1606 Culinary Team. Create Seasonal Menus and Local Ingredients based upon the freshest local ingredients, to include updating the current Menu as needed with changes. Management of all back of house staff in a high-volume kitchen, including ongoing training, development and staff communication. Oversee and implement sanitation procedures and organization of work area adhering to all OSHA regulations. Maintain and enhance food products through creative menu ideas, innovative recipes and commitment to excellent cuisine. Oversee weekly and monthly inventory, to include working with the Sous Chefs on ordering supplies. Strong knowledge of back of the house operations to include cost analysis, product quality, and inventory controls. JOB REQUIREMENTS Ability to motivate and supervise a team of over 25 employees. Familiarity with Microsoft Office Suite. Knowledge of Culinary techniques and Kitchen operations. Demonstrated ability to work with maximum efficiency, accuracy and attention to detail. Ability to effectively lead and work cohesively as part of a team. Ability to exercise sound logic and judgement in evaluating situations and utilizing appropriate resources. Must be self-directed, motivated and be able to adapt to changing situations. Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable. Must be able to work a flexible schedule, including weekends and holidays. Ability to stand for 8 hours’ length of time Ability to lift 80 lbs. Ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and a sense of humor. WORKING ENVIRONMENT Work will primarily take place in the heart of the house, Kitchen Areas, to include Walk-ins. Group and solo work.

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