Executive Chef
Company: Boston Park Plaza
Location: Boston
Posted on: May 16, 2022
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Job Description:
Highgate Hotels
Highgate is a leading real estate investment and hospitality
management company widely recognized as an innovator in the
industry. Highgate is the dominant player in major U.S. gateway
cities including New York, Boston, Miami, San Francisco and
Honolulu, with a growing Caribbean and Latin America footprint. The
hospitality forward company provides expert guidance through all
stages of the property cycle, from planning and development through
recapitalization or disposition. Highgate has a proven record of
developing its diverse portfolio of bespoke lifestyle hotel brands,
legacy brands, and independent hotels and resorts with contemporary
programming and digital acumen. The company utilizes
industry-leading revenue management tools that efficiently identify
and predict evolving market dynamics to drive outperformance and
maximize asset value. With an executive team consisting of some of
the most experienced hotel management leaders, the company is a
trusted partner for top ownership groups and major hotel brands.
Highgate maintains corporate offices in New York, Chicago, Dallas,
London, Miami, and Seattle. .
Location
An unrivaled blend of warmth, authentic heritage, and contemporary
sophistication attract travelers from around the world to Boston's
most beloved hotel, the Boston Park Plaza. With the recent
completion of a $100 million landmark transformation of all guest
rooms, meeting space and public areas, guests quickly discover that
this 1927 historic hotel is still classic, timeless, and always
in-style. The hotel features 1,060 guest rooms (including 57
suites) plus onsite amenities. This historic and vibrant hotel is
located in Boston's Back Bay neighborhood, just steps away from
Boston Common and within walking distance of world-renowned Newbury
Street, the Financial District, Faneuil Hall Marketplace, and a
host of other famous historical Boston sites. Boston Park Plaza is
a member of the Preferred Hotels and Resorts.
Overview
The Executive Chef is responsible for coordinating, supervising and
directing all aspects of the hotel's food production, while
maintaining profitable F&B operations and high quality products
and service levels. He/she is expected to provide training for all
staff, meet corporate quality standards, establish and enforce food
specifications, portion control, recipes and sanitation. The
Executive Chef is also responsible for controlling food and labor
costs while maximizing guest satisfaction.
Responsibilities
- Work with other F&B managers and keep them informed of
F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or
matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen
areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Ensure preparation of required reports, including (but not
limited to) Wage Progress, payroll, revenue, employee Schedules,
quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and
food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP's in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with Highgate
Hotel standards.
- Understand, implement and monitor corporate promotions in
outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Director of F&B to create and implement
menus.
- Design and implement employee cafeteria rotating menu and oversee
cafeteria operations.
- Coordinate, supervise and direct the Stewarding Department.
- Compute daily food cost.
- Develop proper training and direction of departmental assistants
in compliance with company standards of quality, specifications,
portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste and temperature of
items served.
- Direct and train all chefs to ensure adequate operation in all
outlets.
- Create menus for prospective clients.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price
structure.
- Oversee daily activities such as preparation for all food items,
receiving daily inventories, log-on report and food cost
report.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price
structures.
- Participate in required M.O.D. program as schedu led.
Keywords: Boston Park Plaza, Boston , Executive Chef, Other , Boston, Massachusetts
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