Pyramid Hotel Group

  • Sous Chef

    Hotel/Resort Name Hilton Boston Woburn
    Posted Date 3 months ago(9/5/2019 6:28 PM)
    Location : Company Name
    Pyramid Hotel Group
    Location
    US-MA-Woburn
    Department
    Culinary
    Position Type
    Regular Full-Time
    # of Openings
    1
    Requisition ID
    2019-6852
  • About Us

    Unwind at the Hilton Boston Woburn, a hotel in Woburn, MA just minutes from Boston in Cummings Park Business Center and 20 minutes from Logan International Airport.

    Relax in a guest room or upgrade to a suite with a separate living area and conference table. Reserve an Executive Room for exclusive access to the Executive Lounge with complimentary breakfast from Monday through Friday and complimentary evening snacks from Monday through Thursday. Our hotel offers complimentary transportation within a five-mile radius. Visit Boston attractions, ride the nearby Commuter Rail and discover the excitement of downtown Boston, or dine out at local Woburn restaurants.

    Positioned close to a wide range of businesses, our hotel in Woburn offers over 10,000 sq. ft. of meeting space in 13 versatile function rooms. Host your special event, wedding or corporate meeting for up to 700 Guests and relax while the dedicated events staff takes care of the details. Stay in touch with high-speed internet access throughout the hotel and make use of the fully equipped, 24-hour business center.

    Work out in our modern fitness center with the latest cardiovascular equipment and weights, or rejuvenate with a swim in the heated indoor pool. Unwind at the Rivet bar with a game of pool, a beverage, and some lighter dining options from our signature tapas menu. 

    Description

    We are seeking a Sous Chef who will be responsible for assisting in the operations of the kitchen. This includes coordinating the activities of the line cooks and overseeing food production operations to ensure that quality standards are maintained for the restaurant and banquets.

     

    REQUIRED TRAINING/

    EDUCATION/EXPERIENCE:             Culinary graduate with two to five years of previous Chef Experience.

     

    MINIMUM QUALIFICATIONS:           Able to stand for 10 hours

                                                               Good hearing

                                                               Good communication and interpersonal skills

                                                               Command of the English language, written and verbal

     Good vision, either natural or with corrective lenses

      Basic mathematical skills for report/forecast preparation and other calculations

                                                               Acute sense of taste is required

                                                               Able to lift 60 pounds

     

    RESPONSIBILITIES/DUTIES:

    1. Assists the Chef in all department activities.
    2. Coordinates and supervises all restaurant activities including kitchen, pantry, and personnel.
    3. Trains new kitchen personnel.
    4. Schedules all departmental personnel according to demands.
    5. Supervises and evaluates departmental personnel.
    6. Assumes all responsibilities of the Restaurant Chef.
    7. Maintains a superior quality of food and presentation of dishes in accordance with standardized company recipes and policy procedures. Helps out Banquet Chef or pantry, if needed.
    8. Performs any other related duties as assigned by the Executive Chef and Food and Beverage Director.

     

    Requirements

    The ideal candidate should have a culinary degree, 2-5 years progressive experience in a quality high-volume operation.

    Competitive benefits package. Potential generous bonus. EOE/M/F/H/V

    Options

    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed