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Executive Chef

Reports to: General Manager

Status: Exempt

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Originally opened in 1927, Fenway Hotel is an icon of the jazz age, playing host to notable explorers, artists, politicians, musicians and living legends in its time as an operating hotel. Today, Fenway is a Mainsail Lodging & Development project in collaboration with the Taoist Tai Chi Society of the USA, and a member of the prestigious Autograph Collection® of Marriott International, Inc.

Here, we’ve altered the scale with a duet of imaginative and bold outlets. And that’s where you come in!
HEW Parlor & Chophouse provides a distinctive dining experience, where tradition and trend play together in an ensemble of fresh ideas. Our contemporary spin on chophouse cuisine exemplifies a spirit of playing as you go without ever losing the rhythm.

Hi-Fi Rooftop Bar’s menu orchestrates craft beverages that perfectly pair with savory small plates, elevated sandwiches, and the views overlooking St. Joseph Sound. It’s time to take your talents to new heights!
With over 10,000 square feet of indoor and outdoor event space, weddings and events at Fenway Hotel are so extraordinary, they demand an encore.

We’re seeking a unique individual who will embody the heart and soul of a true culinarian while caring deeply about our brand and community. Someone who acts as an extension of our mission, values, and culture. The ideal candidate is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of our unique food and beverage offerings.

The Executive Chef position manages the kitchen staff in the procurement, production, preparation and presentation of all food service outlets for the hotel in a safe, sanitary work environment which conforms to all standards and regulations. This position is expected to achieve profitable, competitive, quality products.

If you’ve gotten this far, it’s safe to say being a culinary mastermind is your passion. Well, providing show-stopping delectable culinary delights to guests is ours! Sounds like we could be a harmonious fit. Let’s connect.

QUALIFICATION STANDARDS
Qualifications & Experience:
• Minimum of 3 years of progressive management experience
• Minimum of 1-year experience in a hotel, and 1-year experience as a Head/Executive Chef required.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines.
• Previous experience analyzing P&L statement

PHYSICAL REQUIREMENTS:
• 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.

MAJOR FUNCTIONS:
• Manage daily operations. Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards (maintained by weekly inspections).
• Provide consistency and quality of sanitation and cleanliness through execution of the fundamentals, i.e., spot and heavy cleaning, rotation and proper storage of controllable, and through the motivation and development of the associates. Must comply with local, state and federal health and sanitation codes and is responsible for meeting those standards.
• Efficiently manage banquets and events with attendance ranging from 100 to 300+ in size.
• Oversee, implement, and rollout all kitchen operations to include new recipes, menu writing and design, meal presentation, and new-employee training.
• Expedite prep time during peak meal periods with a hands-on approach to ensure guests enjoy their culinary experience, while still maintaining Fenway’s Autograph Collection standards.
• Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets.
• Promote sense of ownership towards use of all controllables and equipment.
• Ensure all silver is clean and in presentable condition.
• Constantly spot check equipment for sanitation, safety and proper working condition.
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Maintain and supervise good housekeeping practices in all food production areas, dish room, loading dock, walk-ins and freezers, and other assigned areas, strictly enforcing the “clean as you go” policy.
• Attend BEO meetings, as appropriate.
• Promote and maintain effective inter/intra-departmental communications.
• Listen effectively, anticipate and resolve problems as they arise.
• Embrace and teach empowerment principles to ensure guest satisfaction.
• Prepare weekly schedule and labor analysis, and payroll for all associates in the Food & Beverage area.
• Develop budgetary goals with superior and monitor for results.
• Maintain accurate controllable check book controls for expenditures.

HUMAN RESOURCES:
• Responsible for interviewing, hiring and evaluating associates.
• Develop departmental training program for associates to learn purpose and objective of minimizing controllable losses
• Enforce training and ensure safe work environment through the Job Safety Analysis, weekly sanitation inspections and follow-ups, loss prevention and quality assurance.
• Schedule and conduct monthly staff meetings
• Coach/Counsel staff members when necessary.
• Drive commitment to quality assurance, safe work practices,
• Maintain high associate morale throughout the working area

MARGINAL:
• Be familiar with the organization of the Hotel and know the function of each department.
• Attend staff meetings/training sessions as required by management
Perform other duties as requested by management.
NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates form their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Career Information

Date Posted:
August 26, 2022

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