Position Summary

The Junior Sous Chef will be professional and second in command in our kitchen, following our Food & Drink Leadership specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. The ideal Junior Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Essential Functions

• Assist in the direction and administration of all Food & Drink operations to include, but not limited to, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations, and delivering recognition and reward.
• Greet guests immediately with a friendly and sincere welcome. Use a positive and clear speaking voice, listen to, and understand requests, respond with appropriate actions, and provide accurate information such as outlet hours and local attractions.
• Ensure that staffing levels in the kitchen are maintained to provide for optimal performance of all duties.
• Represent Sous Chef in their absence.
• Administer and ensure adherence to departmental guidelines, policies, and procedures.
• Responsible for smooth, efficient, cost-effective operation of restaurant food production activities, to include labor management, inventory control, use of product, and adherence to all governmental sanitation standards.
• Establish/oversee kitchen opening and closing operations.
• Oversee food handlers in the preparation and production of all hot and cold food items.
• Approve orders for raw food ingredients necessary to prepare all items on respective restaurant menus.
• Ensure that all raw food ingredients are received and stored in the proper manner.
• Oversee all aspects of food preparation and production, and ensuring that standardized recipes, plating and presentation guides, portion control and garnish requirements are always adhered to.
• Organize materials to assist food handlers in the performance of their duties as needed to ensure Canopy by Hilton Boston Downtown standards for timely preparation/service of food cooked to order are met.
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards.
• Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order.
• Reports all equipment maintenance needs to the engineering department.
• Interviews, selects, trains, appraises, coaches, counsels, and disciplines departmental team members according to Canopy by Hilton Boston Downtown standards.
• Follows New Hire Training and onboarding procedures in accordance with hotel policy
• Assist with the review of daily payroll reports, controlling daily labor costs, and provide recommendation of staff adjustments as business activity changes.
• Attends required hotel meetings to keep abreast of in-house activities, special promotions, and upcoming events, maintain communications with other departments within the hotel.
• Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events.
• Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve the same.
• Conducts meeting with department team members as required, to communicate effectively with all food and beverage department personnel to ensure that they are kept current on all pertinent hotel information and activities.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination supportive function, with the percentage of time performing each function to be solely determined by the Sous Chef and the Director of Food and Drink based upon the particular requirements of the Hotel.

Inspire your team to embrace and live Canopy by Hilton Boston Downtown DNA that we are all EPIC: Enthusiastic Positive Intuitive Caring.

Other

Regular attendance in conformance with the standards, which may be established by the hotel from time to time, is essential to the successful performance of this position. Team Members with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, Team Members may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all Team Members are required to fully comply with the hotel rules and regulations for the safe and efficient operation of hotel facilities set forth by the Canopy Boston Downtown, Olshan Properties and Hilton hotels. Team Members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Specific Job Knowledge, Skill, and Ability

The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodations, using some other combination of skills and abilities.

• Thorough knowledge and understanding of kitchen equipment use and operation.
• Perform other duties as assigned, requested, or deemed necessary by management.
• Orders all supplies and maintain inventory control minimizing unnecessary expenses.
• Follow-up on any complaints or problems a guest may experience in a timely and professional fashion to ensure a quality guest experience.
• Provide weekly schedules for all Food & Drinks Team Members, posted by 3pm on Tuesday.
• Responsible for covering/finding replacements for call-offs.
• Outstanding leadership, management, organizational, and communication skills.
• Ability to speak, read and write English.
• Ability to work flexible schedule to include weekends and holidays.
• Ensures proper communication to subordinates on all hotel activities in a way that ensures that guest needs are being met in a timely fashion.
• Ability to learn and understand basic computer skills & possess considerable Internet knowledge.
• Ability to react quickly/decisively to emergencies and requests.
• Ability to concentrate in high-volume high-pressure area.
• Ability to stand, walk and sit for extended periods of time.
• Ability to perform tasks requiring bending, stooping, kneeling, and can lift up to 50 lbs.
• Possess considerable mathematical skills (addition, subtraction, multiplication, division) to maintain guest charges, handle adjustments, etc.
• Possess considerable ability to listen effectively.
• Visual ability to read manufacturer’s instructions, correspondence, etc.
• Ability to read, write, and comprehend English.
• Detail oriented work habits and ability to accomplish goals in a timely manner.
• Ability to become First Aid and CPR certified.
• Is or will become ServSafe and TiPS certified. 
• Ability to remain calm in emergency situations and to effectively deal with the internal and external guests, some of whom require patience, tact, and diplomacy to defuse anger, collect accurate information, and solve guest concerns.
• Ability to work under time constraints and deadlines, must be productive in quantity and quality of work.
• Ability to use finger/hand movements for extended periods of time. Finger and hand dexterity to manipulate switches, writing instruments, a computer keyboard, etc.
• Possess knowledge of the Boston area to give directions, etc. to guests.

Protect employer’s privacy and data: keep passwords safe.

Qualifications

Education: 

• American Culinary Federation (ACF) certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience

Experience:

• 3-5 years’ experience in quantity food production, in an upscale hotel or freestanding restaurant.
• 1 years Supervisory experience in multi outlet food production, in an upscale hotel environment.
• Excellent culinary skills and knowledge of food productions techniques and standards One-year experience in customer service in hospitality or similar industry. 
• Hilton experience preferred.

Licenses or Certificates:

• ServSafe and TiPS certified.
• First Aid and CPR certified.

Our DNA is EPIC

Enthusiastic Positive Intuitive Caring

Olshan Properties is proud to provide equal opportunity to all employees and applicants for employment without regard to age, race, religion, sex, sexual preference, national origin, disability, veteran status, or genetics. We maintain a drug-free workplace.