ABOUT ENCORE BOSTON HARBOR
Encore Boston Harbor is a luxury global destination gaming resort that will feature 671 hotel rooms with sweeping views of the Boston skyline and Boston Harbor, ultra-premium spa, specialty retail, award-winning dining, and state-of-the-art ballroom and meeting spaces. At a total cost of $2.4 billion, it is the largest private single-phase development in the history of the Commonwealth. Situated on the waterfront along the Mystic River and connected to Boston Harbor, Encore Boston Harbor will include a six-acre park along the water that will feature pedestrian and bicycle paths that provide access to the harbor, an events lawn, picnic and public viewing areas, ornate floral displays and retail and dining experiences that overlook the Encore Harbor Walk.
Encore Boston Harbor is currently under construction with resort opening anticipated June 2019. Once open, Encore Boston Harbor will employ over 4,000 team members. We invite you to apply to be a member of the founding Encore Boston Harbor team.
The Encore Boston Harbor Executive Chef – Red 8 is responsible for directing the preparation and ordering of all foods in the Red 8 Cantonese kitchen, with a particular focus on traditionally prepared Chinese dishes, Asian BBQ, . The Executive Chef is responsible for working with the Executive Chef de Cuisine to ensure that their menu is properly executed and managed. The Executive Chef is responsible for overseeing performance and strategy of their restaurant and is fully accountable for meeting Encore food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, developing budgets, and controlling operating expenses. The Executive Chef is also responsible for the overall management, development, and training of staff, and ensures that all government health regulations, industrial safety standards, and corporate and departmental policies are followed.
JOB RESPONSIBILITIES:
To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Age, Gaming and Certifications:
21 years of age or above.
Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
ServSafe or equivalent certification preferred.
Education and/or Experience:
High school degree or equivalent preferred. Culinary arts degree preferred.
Minimum 8 years of experience as a chef of a full-service Asian restaurant, 5 years in a leadership role required. Hospitality experience preferred. Extensive sanitation and culinary knowledge, and demonstrated Asian BBQ, wok and knife skills required.
Require Dim Sum and Asian BBQ Production Experience.
Requires basic computer skills and knowledge of Microsoft Office.
Candidate must have experience with planning and project management.
Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.
Knowledge of union as well as non-union working environments preferred.
Language Skills:
Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Conversational English and Mandarin/Cantonese required. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and group situations.
Mathematical Skills & Reasoning Ability:
Ability to compute basic mathematical calculations. Ability to decipher various reports and create reports upon request.
Physical Demands:
The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is regularly required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking.
Work Environment:
The work environment characteristics described here are representative of those that exists while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
