Assistant Chef / Sous Chef - Catering & Banquets

USD 70000.00 - USD 75000.00 - yearly Company Description Encore Boston Harbor features 210,000 square-feet of gaming space including more than 3,000 slot machines and 240 table games. Situated on the Mystic River in Everett, Massachusetts, and connected to Boston Harbor, Encore Boston Harbor boasts 671 spacious hotel rooms, a spa, salon and fitness center, specialty retail shops, 15 dining and lounge venues and more than 50,000 square feet of ballroom and meeting spaces. The grounds feature a six-acre Harborwalk with pedestrian and bicycle paths that provide access to the waterfront, an event lawn, public art and ornate floral displays. It is the largest private, single-phase development in the history of the Commonwealth of Massachusetts.

Salary Pay: $70,000.00-$75,000.00 The Encore Boston Harbor Assistant Chef Catering & Banquets is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards. This position ensures that all government health regulations, industrial safety standards, corporate and departmental policies are followed.

Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied. Assists in the management of daily kitchen activities to maintain restaurant performance. Assists in the management and performance of team members under his/her area of responsibility. Monitors all activities of the kitchen to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced. Assists management to ensure department delivers and maintains a maximum level of property-wide service and satisfaction. Facilitates communication throughout the kitchen by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication. Assists in the hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within area of responsibility. Creates a motivating environment. Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success. Effectively manages internal and external guest relations, which may require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate. Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations. Assists in the planning of the menu and in the preparation of the meals for varying sized groups. Cleans and/or insures the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself. Purchases and verifies quality and quantity of food and kitchen supplies required for daily activities and various functions. Estimates the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests. Plans, budgets, provisions and maintains inventory. Mixes, chops and cooks as needed to assist cooks and chefs. Ensures meal quality and guest satisfaction. Works with safety as a priority and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Performs any other job-related duties as assigned.

JOB REQUIREMENTS: To perform this job successfully, an individual must be able to perform each job