The 1,054-room Omni Boston Hotel at the Seaport is the newest luxury hotel in the City of Boston, and the most significant hotel project in the city for the last forty years. The property features seven outlets for drinking and dining, a signature spa, fitness center, and rooftop pool. It boasts more than 100,000 square feet of meeting and event space, and caters to the most discerning clientele.

The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets. The Chef Tournant's primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Chef Tournant enables his/her team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is on-going. The Chef Tournant is expected to be a "hands-on" supervisor who leads his/her team by example. The Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley. The Chef Tournant should expect to be rotated into different areas with or without advance notice in regards business demands and career development. Chef Tournant rotations are at the sole on discretion of the Executive Sous Chef and Executive Chef.

Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes, methods and instructions from supervisor
  Ensures team reports to work on-time and in a clean uniform
  Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
  Ensures development of team members through on-going training
  Recognizes team members for successful achievements and contributions
  Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
  Responsible for inventories to enable team members to successfully prepare mise en place
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
• Maintains and reports waste log to supervisors on a daily/weekly basis
  Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
  Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling * Maintains USPH/FDA standards
  Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues * Responsible for accuracy in daily inventories and requisitions
  Ensures proper rotation, storage temperatures, and proper storing procedures are observed
  Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
  Ensures all team members are properly equipped with uniforms, supplies, and tools * Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.
  Keeps Executive Chef, Chef's Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members
  Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
  Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef
  Evaluates subordinates every three months
  Continuously monitors food and labor cost in accordance with CBH
  Controls and decreases waste by maintaining logs to submit daily/weekly
  Adjust production levels to meet forecast demands
  Communicates with other departments to adjust production for joint product needs
  Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
  Adjusts scheduling appropriately in order to attend mandatory meetings
  Schedules regular focus meetings with subordinates to increase communication
  Continually maintains and updates daily and weekly reports in a timely manner

Education:

* High School Diploma or Equivalent required
* Culinary School 2-4 year degree or foreign equivalency preferred

Experience:

* 1+ year supervisory experience on cruise ship or high volume hotel/restaurant
* 1+ year experience in a high production volume restaurant/hotel
* 1+ year experience in a fine dining or upscale restaurant
* 3+ years of culinary experience (may be combined with formal culinary training)

Knowledge:

* Strong knowledge of all basic cooking techniques
* Strong knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles
* Ability to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys
* Flexibility to work any shift in any area of responsibility without notice
* Strong knowledge of herbs, spices, flavorings
* Strong knowledge of all kitchen equipment, tools, and supplies
* Ability to provide leadership, motivation and training Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

Special Requirements:

MANAGERIAL/ORGAINIZATIONAL REQUIREMENTS:

* Ability to convert recipes from metric to U.S. and vice versa for both volume and weight
* Ability to utilize both Microsoft Word and Microsoft Excel Programs
* Ability to create and write reports in English in professional and concise terms

ATTRIBUTES:

* Proactive, Team Player, Problem Solver * Passionate about hospitality and customer service driven
* Must have a professional appearance and good hygiene
* Respect for all co-workers and guests
* Pride in your work by creating positive energy, excitement and fun
* Able to work 7 days a week
* Demonstrate positive behaviors; smiling, being polite and courteous
* Able to develop a camaraderie with team members
* Ability to live in close quarters, share limited space with other cabin-mates