Situated in the heart of Boston, the Revere Hotel Boston Common is inspired by the spirit of the city, yet reveling in the non-traditional. The rebirth of the upscale Back Bay hotel is inspired by the legendary Paul Revere, and offers a multi-layered guest experience that is equal parts social, intelligent, edgy, and engaging. The property now embodies an abstracted modern interpretation of Longfellow's iconic poem, and incorporates the symbolism of Paul Revere's midnight ride through the streets of downtown Boston.
To provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results. Create and develop unique food offerings that highlight seasonal New England produce and provide our Guests with a variety of selections. Set trends and innovate unique culinary experiences by using both classical and cutting edge culinary techniques. Role model exceptional culinary skills and cuisine savvy while meeting or exceeding business results.
High School Diploma or equivalent, proven ability to conduct a professional presentation and host culinary workshops. Ability to create new and higher quality service and product standards, as well as new flavor experiences. Ability to educate all culinary on seasonal and ethnic products, culinary styles and techniques, ability to inspire and educate staff members and guest on fad's, trends, lifestyles and special dietary needs with considerationfor product, equipmentand cost. Ability to understand, support and teach the role of cuisine concept, ability to inspire, provide direction and drive effectiveness for the Culinary Leadership Team. Ability to develop direct reports as individuals and as a team by providing a work environment in which to excel. Ability to work flexible schedule with variable shifts and days off in a rapid changing environment.
Associate's degree in Culinary Arts or formal apprenticeship program or equivalent, valid Food and Safety certification, minimum of 5 years culinary experience leading a culinary management team. Demonstrated strong organizational and time management skills, proven communication and partnering skills, demonstrated ability to work with and develope a diverse team, ability to eduacate and demonstrate fundamental and advanced cooking skills.
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