Starwood Hotels and Resorts Worldwide

Company

Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft® and Element®. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com.

Location

425 Summer St
www.westin.jobs/waterfront

The Westin Boston Waterfront

425 Summer Street
www.westin.jobs/waterfront
The Westin Boston Waterfront Hotel enjoys a Drug Free Workplace; EOE M/F/V/D

Department

Culinary

Job Description

Be a part of the great culinary team at The Westin Boston Waterfront. We are seeking qualified Sous Chef to work in our Sauciety Restaurant! The position involves assigning, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Requirements

Must possess basic computer skills. Must be able to sit at a desk for up to 5 hours per day. Ability Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Must be able to lift up to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. High school or equivalent education required. Culinary or Apprenticeship Program preferred. Minimum two years Sous Chef experience required. Prior supervisory experience required. Previous hospitality experience preferred.

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