Sous Chef - Catering & Banquets Encore Boston Harbor

About Encore Boston Harbor

Encore Boston Harbor is a luxury global destination gaming resort that features 671 hotel rooms with sweeping views of the Boston skyline and Boston Harbor, ultra‑premium spa, luxury retail, high‑end dining, and state‑of‑the‑art ballroom and meeting spaces. At a total cost of $2.6 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, the resort includes a six‑acre park along the water that features a harbor walk, an events lawn, public viewing areas, ornate floral displays and retail and dining experiences that overlook the Encore Harbor Walk.

The assistant chef 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, and supervising the production of food at all stations while ensuring food quality is according to outlet standards. The 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.

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.

• 21 years of age or above.
• Required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
• Must be able to obtain and maintain any licensing or active work cards required.
• Serv Safe or equivalent certification preferred.