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Chef de Cuisine

at HCareers

Posted: 11/17/2020
Job Reference #: 9447_1539928
Keywords: food

Job Description

Highgate Hotels

Highgate 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. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com .


Highgate, in partnership with Major Food Group, has announced plans to open The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston's Back Bay. This 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 will be thoughtfully 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.

Employment Status



The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.


    - Work with other F&B managers and keep them informed of F&B issues as they arise.
    - Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
    - Coordinate and monitor all phases of Loss Prevention in kitchen areas.
    - Prepare and submit required reports in a timely manner.
    - Monitor quality of all food product and presentation.
    - Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
    - Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.
    - Supervise and schedule banquet kitchen staff.
    - Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
    - Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions.
    - Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
    - Respond to guest complaints in a timely manner.
    - Ensure compliance with SOP's in all outlets.
    - Ensure compliance with requisition procedures.
    - Conduct staff performance reviews in accordance with Highgate Hotel standards.
    - Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
    - Know and enforce all local health department sanitation laws.
    - Know how to compute daily food cost.
    - Work with the Director of F&B to create and implement menus.
    - Assess food portion size, visual appeal, taste and temperature of items served.
    - Check all stations at the end of every shift for proper food storage and sanitation.
    - Check food purchases for proper ordering, quality and price structure.
    - Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

Application Instructions

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