Compensation Type

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. www.highgate.com.

Location

The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston’s Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286-room luxury hotel with 16,000-sq-ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street.

Overview

The Cook I is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.
• Lead the team or station in a absence of chef or other manager
• Assist in controlling costs by maintaining food cost within budgeted guidelines.
• Keep the inventory level of food items required for day to day operation, and assist the chef in ordering process
• Follow FIFO standard “ first in and first out “ and ensure team follow that in all operations.
• Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
• Ensure the completion and display of buffet items according to hotel standards.
• Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help.
• Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
• Supervise the preparation of food for the Employee Cafeteria, as necessary.
• Ensure that food is prepared following hotel standard recipes.
• Be familiar with all kitchen tools and equipment to include: Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc.
• Maintain the “Clean As You Go” policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
• Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
• Ensure that all employees practice safe work habits at all times to avoid injury to self or other employees.
• Assist, as necessary, with the following: Scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.
• Assist in maintaining a key control system within the kitchen.
• Be familiar with the hotel’s emergency procedures.
• Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.
• Ensure that the Employee Breakroom is kept neat, orderly and clean.
• Maintain high food quality standards in the kitchen and find ways to improve upon them.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Maintain cleanliness and organization of all storage areas.
• Ensure that all the equipment goes to proper storage as events end
• Assist in training staff in the operation and maintenance of all kitchen equipment.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• At least 3 years of related progressive experience or a culinary graduate with at least 2 year of progressive experience in a hotel or related field.
• Previous supervisory responsibility preferred.
• Banquet/Production experience required.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations, both hot and cold.