Bonfire Executive Sous Chef

Hospitality



Created in 1927 by the great hotelier E.M. Statler as a grand American hotel, it was called a “city within a city”. Today it takes pride in serving Boston as a destination itself, housing under one roof some of Boston's most famous restaurants and lounges, including Todd English's Bonfire Restaurant, McCormick & Schmick's Seafood Restaurant and Smith & Wollensky's Steakhouse located in the Castle at Park Plaza, beauty salon/barber shop, airline offices, Business Center, full-service concierge, fitness center, shoe shine and more.


Enter the hotel's palatial Grand Lobby and you experience the grace and warmth that is its signature whether serving Afternoon Tea in Swan's Caf? or hosting a convention or gala dinner for 2,000.


The hotel was designed for celebrations from its Imperial Ballroom with sparkling crystal chandeliers, gilded balconies and proscenium arch stage accommodating 2,000 to the more intimate setting for 50 in the Old Boston atmosphere of the oak-paneled Hancock Room. The Executive Chef and his staff creatively assist in menus from special requests to kosher catering.


 


Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.  Evaluate performance, give guidance and discipline as necessary to promote quality products.


Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, and other food products of the highest standard in the preparation of all menu items. Assist in creation of daily specials and new menu items. 


Complete daily ordering of product.Understand scheduling of staff to keep payroll in line. 


Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.


Foster the growth of Tournants with the understanding of Bonfire kitchen specifications.


Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.Check to see that all equipment in the kitchen is clean and in proper working condition, and walk-ins are at proper working temperature

Must have at least 2 years of  culinary management experience.  Must have a culinary degree, or relevant culinary experience, and serve-safe certified.  Must know and understand a steakhouse enviroment, and be able to work the line when necessary.  Must be profficient in excel spread sheets, know and understand food and labor costs.