Job highlights
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Qualifications
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities
Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets
Extensive knowledge of menu development, insight to marketing, cost and wage control
Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control
Ability to read, write, and speak English to comprehend and communicate job functions
Thorough knowledge of food products, standard recipes and proper preparation
Finger/hand dexterity in order to operate food machinery
Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs
on a continuous schedule
Ability to work in confined spaces
Ability to supervise large staff and accomplish goals on a timely basis
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director
Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time
Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc
Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities
High School education and Culinary schooling required
Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes
Benefits
Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays
The compensation for this position is $80,000.00/Yr. - $90,000.00/Yr. based on qualifications and experience
Responsibilities
Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet Pyramid Hotel Group high standards of quality
Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs
Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities
Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement
Maintain working rapport with all hotel staff for efficient operation and service to customers
Organize and conduct meetings
Monitor staff performance, product quality and production flow; foster improvement where necessary
Hold monthly departmental meetings
Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes
Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
Confer with Director of Food and Beverage regarding new selections and changes
Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements
Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes
Regular attendance in conformance with the standards, which may be established by Pyramid Hotel Groups from time to time, is essential to the successful performance of this position
Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel
Upon employment, all employees are required to fully comply with Pyramid Hotel Groups rules and regulations for the safe and efficient operation of hotel facilities
Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel
Assist Director of Food & Beverage estimating annual food budget
Monitor outlets during peak period to oversee production flow and presentation
Maintain vacation schedule for proper staffing
Report any equipment in need of repair to Engineering for service
Perform duties of Manager On Duty Program as scheduled
Perform other duties as requested, such as V.I.P. parties and staff meetings
Work with Purchasing Agent
Ability to perform the role of Manager On Duty
Ability to perform duties within extreme temperature ranges
Job description
Property

About Us

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

Check out this video for more information on our great company!

Location Description

Welcome to Boston Marriott Newton, a premier property within the Pyramid Global Hospitality portfolio. Located along the scenic banks of the Charles River in Newton, Massachusetts, our hotel features 430 well-appointed guest rooms and an expansive 34,090 sq ft of versatile meeting space, offering a dynamic work environment that combines comfort with functionality.

At Boston Marriott Newton, we are dedicated to providing exceptional service and fostering a supportive work culture that prioritizes growth and development. Our team members have the opportunity to thrive in a collaborative atmosphere, working alongside professionals who share a commitment to excellence. We offer a variety of roles across departments such as guest services, food and beverage, housekeeping, sales and marketing, and more.

Joining our team means becoming part of a community that values teamwork, professionalism, and a passion for delivering outstanding experiences. With comprehensive training programs and a focus on personal development, we equip our employees with the tools they need to succeed. If you are driven and enthusiastic about hospitality, we invite you to explore the rewarding career opportunities at Boston Marriott Newton. Start your journey with us today.

Overview

Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet Pyramid Hotel Group high standards of quality.
• Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct meetings.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Hold monthly departmental meetings.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes.
• Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.

Other

Regular attendance in conformance with the standards, which may be established by Pyramid Hotel Groups from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all employees are required to fully comply with Pyramid Hotel Groups rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
• Assist Director of Food & Beverage estimating annual food budget.
• Monitor outlets during peak period to oversee production flow and presentation.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair to Engineering for service.
• Perform duties of Manager On Duty Program as scheduled.
• Perform other duties as requested, such as V.I.P. parties and staff meetings.
• Work with Purchasing Agent.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
• Extensive knowledge of menu development, insight to marketing, cost and wage control.
• Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Ability to perform the role of Manager On Duty.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

Qualifications

Education:

Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High School education and Culinary schooling required.

Experience

Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.

Compensation Range

The compensation for this position is $80,000.00/Yr. - $90,000.00/Yr. based on qualifications and experience.