Executive Chef – Asian Production Kitchen Encore Boston Harbor in Everett, MA at Wynn Careers

Date Posted: 10/21/2018

Job Snapshot

Job Description

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, luxury retail, high-end dining, and state-of-the-art ballroom and meeting spaces. At a total cost of $2.5 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 a harborwalk, an events lawn, 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 – Asian Production Kitchen is responsible for directing the preparation and ordering of all foods in the Asian Production Kitchen, including Dim Sum and mass production of other Asian specialty items.  The Executive Chef is responsible for ensuring that production kitchen operations are efficient and effective. The Production Kitchen Executive Chef supports the Asian culinary needs of dining outlets and catering & banquets. The Executive Chef is responsible for meeting Encore food quality standards and financial goals, 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:   

  • Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.
  • care about everyone and everything
  • show never ending attention to detail
  • take responsibility; don't leave it to others
  • always strive to be better
  • Implements short-and long-term kitchen goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.
  • Identifies best practices and determines quality and efficiency measures as benchmarks for individual performance.
  • Held accountable for departmental performance, and the accuracy, confidentiality, and thoroughness of kitchen policies and procedures; records and reports.
  • Oversees 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 property-wide controls are enforced.
  • Administers Asian Production Kitchen operating budget, financial controls, capital expenditures, and overall outlet initiatives through annual detailed business plan. Responsible for financial planning and forecast.
  • 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.
  • Facilitate daily pre-shift meetings with kitchen staff.
  • Oversees all hiring, performance management, and employee engagement within the department. Provides training opportunities, mentorship, constructive and positive feedback at all levels.  Creates a motivating environment.
  • Monitors and improves consistency of food quality to enhance overall customer experience.
  • Organizes and regularly conducts food tastings.
  • Ensures adequate staffing levels are maintained by proactive (vs. reactive) approach.
  • Involves all management team members in decision-making process to provide broader team with understanding of bigger picture outlet strategy and objectives.
  • Keeps informed of all new industry developments relevant to Asian Production Kitchen recommendations designed to maximize outlet and company success.
  • Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
  • Develops strategic buying practices and works with the purchasing department to ensure best price and quality for food.
  • Effectively manages projects assigned by executive management and delegate projects to reports appropriately.
  • Promptly and decisively identifies, rectifies, and reports actual and potential problems to ensure workplace and environmental safety.
  • Must have the ability to promote positive, fair, and ethical relations with all team members, with all Encore contractors, and in all interactions within the Host and Surrounding Communities, as an ambassador of the Encore brand.
  • 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

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 dim sum and Asian specialty cooking experience, 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 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.

  • 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.

In accordance with our host and surrounding community agreements, we will give preference to properly qualified residents of the cities of (1) Everett, (2) Malden, and (3) Boston, Cambridge, Chelsea, Medford, and Somerville.

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