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Sous Chef (Exempt)

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POST DATE 9/9/2016
END DATE 10/8/2016

W Boston Hotel & Residences Boston, MA

Company
W Boston Hotel & Residences
Job Classification
Full Time
Company Ref #
hc.6319FA7C027B5306
AJE Ref #
576127938
Location
Boston, MA
Experience
Mid-Career (2 - 15 years)
Job Type
Regular

JOB DESCRIPTION

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Sous Chef (Exempt) Company Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1,000 properties in over 100 countries, is a fully integrated owner, operator, and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis(R), The Luxury Collection(R), Sheraton(R), Westin(R), Four Points(R) by Sheraton, W(R), Le Méridien(R), Aloft(R) and Element(R). Location Who Are We? W is a place, more than a hotel. It is where you go to escape from the routine and become a part of all that is NOW. Our talent invites our guests behind the invisible velvet rope to deliver a sensory multiplex that allows guests to flirt with their emotional desires. A career with W is your passport out of the mundane and into the WOW. We are currently seeking qualified talent to provide our signature Whatever/Whenever service with an authentic desire to make our guests dreams come true. The W Boston makes its dramatic entrance into the fashionable and storied theatre district, an icon of contemporary sophistication where culture, shopping and nightlife buzz amid cobblestones and a Victorian landscape. What are we looking for? As "Talent", you represent that lifestyle to our guests. You are the soul behind the brand and you bring it to life. We don't call W employees "Talent" for nothing. Creative. Exciting. Innovative. W Talent are naturally attracted to the Brand and they "get it". W Talent are as unique as the Brand itself, and cultivate the witty, whimsical, cool W environment. We push the envelope, raise the bar, and strive to be the best. W Hotels offers competitive salaries, unique benefits and exciting perks. Department Kitchen Job Description As the right hand of the Chef de Cuisine, the Sous Chef must implement the standards and the culinary vision, while following all directives of the Chef de Cuisine. The Sous Chef is a leader in the kitchen and a manager in the culinary department. The Sous Chef is responsible for delivering the highest quality food and service at all times within the kitchen. The Sous Chef is responsible for assigning, in detail, specific duties to all talent for efficient operation of the kitchen, including the selecting, training, and supervision of kitchen staff for the proper preparation of menu items. In addition, the Sous Chef is responsible for the scheduling and payroll of kitchen staff. The Sous Chef must also visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Additionally, the Sous Chef must ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, and adhere to control procedures for cost and quality. The Sous Chef will also oversee inventory and create prep lists for kitchen. The Sous Chef is expected to have strong management skills and lead by example at all times. The Sous Chef is the leader of the kitchen in the absence of the Chef de Cuisine. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Requirements What are the qualifications? Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Must possess basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. Thorough working knowledge of hot and cold food preparation. Must have a good understanding in all aspects of food cost control. Must have Knowledge of fine dining presentation and service. Good working knowledge of accepted sanitation standards and applicable health codes. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10&176;F) and kitchens (+110&176;F), possibly for one hour or more. Must be able to stand for at least 4 hours per day. Sitting and walking are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to lift up to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Must have at least 3 years of experience in fine dining. Prior supervisory experience required. Previous hospitality experience preferred. Flexible schedule required including days, nights, weekends, and holidays.