Encore Boston Harbor - Chef de Partie

Encore Boston Harbor – Chef de Partie

Posted on December 5, 2025.

• Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.
• Participates in short‑ and long‑term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.
• Actively contributes to kitchen and restaurant performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.
• Follows that all applicable internal policies, federal and state laws, rules, regulations and property‑wide controls within the department.
• Delivers and maintains a maximum level of property‑wide service and satisfaction.
• Contributes to company‑wide communication and best practices.
• Assists in providing training opportunities for team members.
• Keeps informed of all new developments within the department.
• Provides professional internal and external guest services, 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.
• Prepares and finishes foods on all stations within the kitchen.
• Assists the Chef as needed in execution of production.
• Maintains accurate inventories while informing management of restocking needs to prevent product shortages.
• Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.
• Produces food of high quality according to standard recipes.
• Attends and participates in daily briefings and other meetings as scheduled.
• Cleans and re‑sets his/her working area.
• 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.

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 18 years of age or above.
• Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
• Serv Safe or equivalent certification preferred.

• High school degree or equivalent preferred.
• Culinary arts or a related field education or experience preferred.
• Sanitation and culinary knowledge, and demonstrated knife skills and safe food‑handling practices preferred.
• Minimum of 5 years of cooking experience preferred.
• Basic computer skills and knowledge of Microsoft Office, a plus.
• Outstanding organizational and interpersonal skills as well as excellent attention to detail.

• Ability to read, analyze, and interpret documents such as policy and procedure manuals, maintenance instructions, and other related documents.
• Ability to respond to common inquiries from other employees or guests.
• Conversational English required; second language a plus.
• Ability to write instructions.
• Ability to present information.

Ability to compute basic mathematical calculations; ability to decipher various reports and maintain reports upon request.

The physical demands described here are representative of those that must be met by the team member to successfully perform the essential functions of this job. The employee is regularly required to talk, hear, stand, walk, sit, and use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to reach with hands and arms, sit, climb, balance, stoop, stretch, bend, kneel, crouch, or crawl.

Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds and varied instances of standing/walking.

• The noise level in the work environment is typically moderate; on the kitchen floor or back‑of‑house areas it increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Due to the unpredictable nature of the hospitality/entertainment industry, team members must be able to work varying schedules to reflect the business needs of the property.

Full‑time

$33.91 per hour

Colleen Shannon | colleen.s