Sous Chef

1w1 week ago

Colwen Hotels

Framingham, US · Full-time · $65,000 – $68,000

About this role

Renaissance Framingham Hotel is seeking an experienced and professional Sous Chef to join our team, following our Executive Chef’s specifications and guidelines. Successful candidates will possess the culinary and managerial skills that play a critical role in maintaining and enhancing our guests' experience. Prior experience is highly desirable in this rapidly growing company.

Assist the Executive Chef in overall kitchen operations, planning, organizing, directing, and controlling kitchen administration to ensure maximum guest satisfaction. Interact with guests to obtain feedback on product quality and service levels while overseeing food specifications, portion control, recipes, and sanitation. Participate in hiring, training, supervising, scheduling associates, and performance management reviews.

Join Renaissance Framingham Hotel & Conference Center, a Colwen Hotels property, featuring newly renovated guestrooms, elevated event spaces, and three vibrant dining outlets. Colwen Hotels is a hospitality group built on hard work, character, and authenticity across 40 hotels in 10 states. Cultivate ideas and empower individuals to bring forward-thinking concepts to enrich guest experiences.

Work the kitchen line as needed, create and implement new menus based on current food trends and regional tastes, and continuously analyze labor and food costs to meet or exceed budget. Enforce safety procedures, cleanliness standards, and proper equipment maintenance throughout the kitchen. Be part of an exciting new chapter with continued growth and project pipeline.

Requirements

2 years food and beverage experience (hotel experience preferred)
2+ years of post-high school education, culinary education is desirable
Proven track record in social and corporate catering
Strong knowledge of HACCP procedures and application
Strong Leader of people
Remain calm and clearheaded under stressful situations, communicate calmly under pressure
Excellent verbal and written communication skills
Intermediate to advanced computer skills

Responsibilities

Assist the Executive Chef in overall kitchen operations ensuring maximum guest satisfaction
Plan, organize, direct and control the kitchen operation and administration
Interact with guests to obtain feedback on product quality and service levels
Oversee and enforce food specifications, portion control, recipes and sanitation
Assist in hiring, training, supervising and scheduling associates
Create and implement new menus and individual menu items based on current food trends and regional tastes
Prepare, cook, and present food in accordance with productivity standards, costs controls and forecast
Continuously analyze labor and food cost to meet or exceed budget