Chef De Cuisine (Boston)

Position Overview:The Chef de Cuisine is responsible for collaborating with the Director of Food & Beverage in planning, organizing, developing, and leading the overall culinary program. This person will create and present menus, execute administrative duties, coach and train crew.?Chef de Cuisine Benefits: * Competitive pay * Medical, Dental, and Vision plans available * Short-Term and Long-Term Disability Benefits * Life Insurance* HSA and FSA Accounts* PTO and Sick Time* 401K with Matching Contribution* MBTA discount * And more!?Chef de Cuisine Major Duties & Responsibilities:* An ?out of the box? thinker able to think of and share visions for opportunities in the marketplace. * Bringing to life the YOTEL Food & Beverage concepts * Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews, including social media, etc. ? assist in and do preparation of the dishes while training others to achieve consistency * Follow company procedures to ensure proper and accurate food ordering * Maintain proper inventory, food cost and labor cost in alignment to given goals * Propose menu changes hand in hand with costing and tastings * Create and follow procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, matrix, etc.)* Keep all culinary and back of the house documentation up to date including, but not limited to: * Job Duties and Opening/Closing Checklists * Organize and conduct pre-meals and department meetings on a regular basis. * Ensure compliance with all state and local guidelines * Ensure departmental compliance and training with SOP?s and YOTEL Handbook, report preparation, technical job tasks * Interview candidates for culinary positions including sanitation * Be present during the main busiest service of all meal periods: breakfast, lunch, dinner based on highest business volume demand * Prepare and cook dishes according to the recipes while following the pace of orders * Communicate all food-related issues, changes to the appropriate to front of the house team*

Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team)* Continually review and manage performance of all culinary * Understand, follow, and direct others in current safety procedures * Food Operations Manual/ Recipe Book * Personnel Forms ? such as new hire paperwork, termination form, etc. * Attend all meetings requested by upper management * Participate in daily reporting / Remain up to date with daily reports * Ensure compliance with all health department rules and regulations to pass the inspections?This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.