Executive Chef Catering & Banquets Encore Boston Harbor

Job Title: Executive Chef Catering & Banquets Encore Boston Harbor

Location: Encore

Job Description and Responsibilities:

Encore Boston Harbor is a luxury global destination gaming resort that will feature 671 hotel rooms with sweeping views of the Boston skyline and Boston Harbor, ultra-premium spa, specialty retail, award-winning dining, and state-of-the-art ballroom and meeting spaces. At a total cost of $2.4 billion, it is the largest private single-phase development in the history of the Commonwealth. Situated on the waterfront along the Mystic River and connected to Boston Harbor, Encore Boston Harbor will include a six-acre park along the water that will feature pedestrian and bicycle paths that provide access to the harbor, an events lawn, picnic and public viewing areas, ornate floral displays and retail and dining experiences that overlook the Encore Harbor Walk.

Encore Boston Harbor is currently under construction with resort opening anticipated June 2019. Once open, Encore Boston Harbor will employ over 4,000 team members. We invite you to apply to be a member of the founding Encore Boston Harbor team.

The Executive Chef Catering & Banquets is responsible for overseeing performance and strategy of Catering & Banquets and being accountable for meeting Encore food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, developing budgets and controlling operating expenses. The Executive Chef is also responsible for the overall management, development, and training of staff and ensures that all government health regulations, industrial safety standards, corporate and departmental policies, and Culinary Bargaining Agreement are followed.

Job Responsibilities:

  • Menu innovation while adhering to outlet concept.
  • Maintain consistent Encore food quality standards.
  • Monitor and improve consistency of food quality to enhance overall customer experience.
  • Organize and regularly conduct food tastings.
  • Ensure standards and policies are available for staff to create and maintain a safe workplace and environment.
  • Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety.
  • Actively encourage and support team members to participate in decision making processes to assume responsibility and authority.
  • Identify best practices and determine quality and efficiency measures as benchmarks for own performance.
  • Ensure adequate staffing levels are maintained by proactive and not reactive approach.
  • Effectively manage projects assigned by executive management and delegate projects to reports appropriately.
  • Partner with Front of House management team to facilitate daily pre-shifts with service staff.
  • Maximize revenue and net contribution to achieve budgeted profit for Catering & Banquets.
  • Maintain budgeted food cost.
  • Manage financial progress and actively monitor labor costs, cost of goods, and other expenses.
  • Prepare and submit a detailed business plan for the following financial year. This will include but is not limited to marketing, capital expenditures, operating budget and overall initiatives.
  • Work directly with executive management team and Public Relations department on marketing plans if applicable.
  • Promote restaurant through dining room presence and table touches regularly.
  • Ensure direct reports conform to Encore policies and procedures as well as taking responsibility for reporting any actual or potential issues while maintaining integrity.
  • Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance.
  • Maintain consistency of performance across varying conditions.
  • Maintain the Encore core values in conducting business.
  • Mentor staff through ongoing on the job coaching and positive reinforcement.
  • Provide ongoing reward and recognition of employees by utilizing applicable recognition programs.
  • Encourage training for managers as part of their professional development and monitor the progress of participants.
  • Involve all members of management in decision making process thereby giving the team a bigger picture prospective.
  • All other duties assigned by management.

Job Requirements:

  • Must have a minimum of 8 years of culinary management experience in a similar role.
  • Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
  • Ability to communicate in a professional manner.
  • Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.
  • Ability to work well under pressure, be a clear thinker, remains calm and resolve problems using a good judgement.
  • Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules.
  • Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
  • Must also demonstrate the ability to direct and lead staff.
  • Must be able to work well with a team and be willing to assist in all phases of the operation.
  • Knowledge of and exposure to a union environment is preferred.
  • Must have basic computer skills and knowledge in Microsoft Office is required.
  • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times.
  • Must be a minimum of 21 years of age.

In accordance with our host and surrounding community agreements, we will give preference to properly qualified residents of the cities of (1) Everett, (2) Malden, and (3) Boston, Cambridge, Chelsea, Medford, and Somerville.