Executive Sous Chef - Encore Boston Harbor in Everett, MA at Wynn Careers

Date Posted: 6/6/2022

Job Snapshot

Job Description

About Encore Boston Harbor  

Encore Boston Harbor features 210,000 square-feet of gaming space including more than 3,000 slot machines and 240 table games. Situated on the Mystic River in Everett, Massachusetts, and connected to Boston Harbor, Encore Boston Harbor boasts 671 spacious hotel rooms, a spa, salon and fitness center, specialty retail shops, 15 dining and lounge venues and more than 50,000 square feet of ballroom and meeting spaces. The grounds feature a six-acre Harborwalk with pedestrian and bicycle paths that provide access to the waterfront, an event lawn, public art and ornate floral displays. It is the largest private, single-phase development in the history of the Commonwealth of Massachusetts.

Executive Sous Chef

The Encore Boston Harbor Executive Sous Chef is responsible for supporting the Executive Chef with overseeing the performance of all culinary operations by contributing to the Food & Beverage strategy by staying relevant in the marketplace, following trends, keeping concepts current and ensuring quality control.  This role supports the Executive Chef by planning, directing, and coordinating the strategic approach to managing the culinary operation. The primary responsibilities include assigning tasks and priorities, coordinating resources, developing business plans, budgeting, controlling capital and operational expenditures and the management of staff.  This position has an overall objective of creating a best practice culinary operation and maximizing business unit objectives, ensuring that each outlet is managed as a successful independent profit center.  In performing the above functions, the Executive Sous Chef is to ensure adherence to and coach staff on the overall organizational objectives and culinary bargaining agreement.

 

JOB RESPONSIBILITIES:  

  • Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.
  • Manages short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.
  • Manages the departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures, records and reports.
  • Manages the performance of team members under his/her area of responsibility.
  • Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced.
  • Ensures department delivers and maintains a maximum level of property-wide service and satisfaction.
  • Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication.
  • Responsible for hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within area of responsibility.  Creates a motivating environment.
  • Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success.
  • Effectively manages internal and external guest relations, which will require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate.
  • Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
  • Must have the ability to promote positive, fair, and ethical relations with all team member, with all Encore contractors, and in all interactions within the Host and Surrounding communities as an ambassador of the Encore brand.
  • Serves in the capacity of manager in charge of all back of the house food functions in the absence of the Executive Chef to always ensure adequate supervision of operation.
  • Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
  • Monitors and evaluates staffing levels and food purchasing, production, and inventory in order to control food and labor costs and ensure adherence to the budget.
  • Evaluates current needs, past experiences, and forecasted business conditions in order to make decisions and recommendations for best allocation of resources among restaurant outlets to achieve maximum financial returns and guest service levels.
  • Monitors and evaluates food preparation by observing cooking with correct recipes and techniques to ensure food quality and consistency according to specification standards.
  • Works with Restaurant Managers to assist with development of large party menus which meet client requests, cost requirements and feasibility for efficient preparation.
  • Inspects restaurant kitchen areas and makes decisions for necessary corrective actions in order to maintain company and health department standards and avoid risk for citation and bad press.
  • Works with Executive Chef to analyze food costs and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals.
  • Works with safety as a priority and follows department and company safety standards.
  • Maintains relevant knowledge of industry through continuing education and training.
  • Performs any other job-related duties as assigned.

Job Requirements

JOB REQUIREMENTS: 

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 required. Culinary arts degree preferred.

Minimum 5 years of experience as a chef of a full-service restaurant required 3 years in a leadership role preferred. Hospitality experience preferred. Extensive sanitation and culinary knowledge and demonstrated knife skills required.

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. Fluency in English required, second language a plus.  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 occasionally 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 thirty (30) 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.

  • The noise level in the work environment is typically moderate. When on the kitchen floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
  • Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying schedules to reflect the business needs of the property.
  • Team members may be expected to work outside and may be subject to all weather conditions and subject to varying levels of cold, heat, humidity, precipitation, wind, noise, and vibration. Work may be performed in and or around electrically or mechanically energized equipment. May be required to work in elevated places on ladders, lifts, catwalks, and staging inside and outside of the building. Proper precautions and procedures must be taken including the use of appropriate Personal Protection Equipment (PPE).

For more information, visit encorebostonharbor.com or follow Encore Boston Harbor on InstagramTwitter and Facebook.

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