Jobs at The Langham Boston

• Junior Sous Chef (Chefs/Kitchen)

  The Junior Sous Chef is responsible for the daily supervision and management of the staff and operations within the Outlet Kitchen while assisting where needed among Banquet operations as well. The Junior Sous Chef will directly report to the Executive Sous Chef while working closely with the Kitchen Management team. This position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Sous Chef and Executive Chef to understand the costing and profitability of each dish or event. A thorough knowledge of food handling and preparation techniques is essential. The Junior Sous Chef must be a driven individual always looking for more opportunity within the operation. This position requires a hands-on approach to assist in the training of all culinary team members in the importance of consistency in both production and presentation. Direct responsibilities include the daily supervision of the food production schedule, BEO maintenance and updates, quality control, and sanitation practices.

• Line Cook (PM) (Chefs/Kitchen)

  The PM Line Cook position is responsible for the preparation and cooking of food for the daily operations in accordance to the chef’s specifications and Langham standards. This position requires good attitude and determination to please the guest needs while working in a positive environment. The PM Line Cook Must take pride in serving excellent food and confidently be able to accurately reproduce the menu. The PM Line Cook must showcase a team attitude and be versatile within the culinary operation.

• Sous Chef (Chefs/Kitchen)

  The Sous Chef is responsible for the daily supervision, management and direction of the culinary operations for the Restaurants and Room Service. The position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Chef to maintain profit goals. A thorough knowledge of food handling and preparation techniques is essential. The Sous Chef is required to have a hands-on approach to assist in training the culinary team regarding consistency in production and presentation.

Apply for these jobs at https://www.hospitalityonline.com/the-langham-boston/jobs