Highgate Hotels, LP
Cook 1
Highgate Hotels, LP, Boston, Massachusetts, us, 02298
Cook 1Requisition ID:
2024-55754Category:
CulinaryJob Location:
US-MA-BostonProperty:
The Newbury BostonCompensation Type:
HourlyHighgate HotelsHighgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen.Location:
The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston's Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286-room luxury hotel with 16,000-sq-ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street.Overview:
The Cook I is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.Responsibilities:Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.Lead the team or station in absence of chef or other manager.Assist in controlling costs by maintaining food cost within budgeted guidelines.Keep the inventory level of food items required for day to day operation, and assist the chef in ordering process.Follow FIFO standard 'first in and first out' and ensure team follows that in all operations.Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.Ensure the completion and display of buffet items according to hotel standards.Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality.Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders.Supervise the preparation of food for the Employee Cafeteria, as necessary.Ensure that food is prepared following hotel standard recipes.Be familiar with all kitchen tools and equipment.Maintain the 'Clean As You Go' policy and sanitation schedules of the kitchen.Supervise and assist with the break down of buffets and kitchen line.Ensure that all employees practice safe work habits at all times.Assist, as necessary, with scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.Assist in maintaining a key control system within the kitchen.Be familiar with the hotel's emergency procedures.Aid in the security of food items.Ensure that the Employee Breakroom is kept neat, orderly and clean.Maintain high food quality standards in the kitchen.Follow all Health Department and Company regulations in regards to food and storage standards and safety.Maintain cleanliness and organization of all storage areas.Assist in training staff in the operation and maintenance of all kitchen equipment.Qualifications:High School diploma or equivalent and/or experience in a hotel or related field preferred.At least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.Previous supervisory responsibility preferred.Banquet/Production experience required.Flexible and long hours sometimes required.Medium work - Exerting up to 50 pounds of force occasionally.Ability to stand during entire shift.Ability to withstand temperature variations, both hot and cold.
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2024-55754Category:
CulinaryJob Location:
US-MA-BostonProperty:
The Newbury BostonCompensation Type:
HourlyHighgate HotelsHighgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen.Location:
The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston's Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286-room luxury hotel with 16,000-sq-ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street.Overview:
The Cook I is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.Responsibilities:Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.Lead the team or station in absence of chef or other manager.Assist in controlling costs by maintaining food cost within budgeted guidelines.Keep the inventory level of food items required for day to day operation, and assist the chef in ordering process.Follow FIFO standard 'first in and first out' and ensure team follows that in all operations.Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.Ensure the completion and display of buffet items according to hotel standards.Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality.Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders.Supervise the preparation of food for the Employee Cafeteria, as necessary.Ensure that food is prepared following hotel standard recipes.Be familiar with all kitchen tools and equipment.Maintain the 'Clean As You Go' policy and sanitation schedules of the kitchen.Supervise and assist with the break down of buffets and kitchen line.Ensure that all employees practice safe work habits at all times.Assist, as necessary, with scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.Assist in maintaining a key control system within the kitchen.Be familiar with the hotel's emergency procedures.Aid in the security of food items.Ensure that the Employee Breakroom is kept neat, orderly and clean.Maintain high food quality standards in the kitchen.Follow all Health Department and Company regulations in regards to food and storage standards and safety.Maintain cleanliness and organization of all storage areas.Assist in training staff in the operation and maintenance of all kitchen equipment.Qualifications:High School diploma or equivalent and/or experience in a hotel or related field preferred.At least 3 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.Previous supervisory responsibility preferred.Banquet/Production experience required.Flexible and long hours sometimes required.Medium work - Exerting up to 50 pounds of force occasionally.Ability to stand during entire shift.Ability to withstand temperature variations, both hot and cold.
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