The Boston Harbor Hotel is Boston’s premier waterfront hotel, where luxury service is personal.
We offer a competitive and comprehensive compensation and benefits package, as well as growth opportunity.
All candidates must display superior service orientation, be willing to learn and work as part of our team. Due to the nature of our business, schedule flexibility is required for all positions.
Under the guidance of Executive Chef, Daniel Bruce, the RWSG Chef de Cuisine will lead and manage the RWSG Kitchen and Kitchen Employees, ensuring exceptional quality and presentation of all menu items, and proper handling storage of all food items in accordance with health regulations.
Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience.
Minimum of 3-5 years of progressive Culinary Art’s experience; Supervisory and or management experience. Previous Hospitality experience preferred, as well as Full Service Restaurant experience preferred.
Licenses or Certificates
Preferably ServSafe Certified
The primary responsibilities for the Chef de Cuisine of the Rowes Wharf Sea Grille will include but are not limited to:
In addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences:
The Boston Harbor Hotel is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.
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