Looking for a new culinary job or a higher position? See our list of job opportunities available in the Boston area.
Union Club of Boston
Executive Sous Chef
The Union Club of Boston is a traditional, private member-owned city club with a rich history, known for providing its members with an outstanding social culture of camaraderie and congeniality. Founded in 1863, presiding in 2 private homes on Beacon Hill at 7 and 8 Park Street. The club features a beautiful a-la-carte formal dining room overlooking the Boston Common, a bar serving lighter fare, 9 private dining rooms, and 18 overnight guest rooms. The club's food and beverage operation is open Monday - Friday with an occasional weekend event.
Candidate Qualifications: The Executive Sous Chef reports directly to the Executive Chef.
The ideal candidate will be expected to:
• Work on both la-carte and banquet production, with an emphasis on a-la-carte preparation and execution.
• Prepare soups, sauces, and dressings
• Well-versed in Garde-manger: cheese and charcuterie platters, cold and hot hors d'oeuvres production and displays, and cold and hot buffet displays
• Support the Executive Chef with banquet set-up, execution, and breakdown
• Assist the Executive Chef with the preparation and development of new menu items, theme dinners, and daily specials
• Ensure quality standards are maintained for restaurant and banquet food production
• Supervise up to 6 staff along with the dishwashing crew
• Communicate effectively with service staff and management
The position is highly visible, working closely with other management staff to ensure a premier member experience resulting in 100% satisfaction. The successful candidate will possess excellent people skills for dealing with both members/guests and staff. Candidates must have at least 2 years in a similar position, preferably in a private club setting, and can handle a flexible schedule. Serv Safe and allergen certified is also required for this position.
Prefer candidate would be a member and/or certified with the American Culinary Federation, has knowledge of the POS system and Excel, knowledge of wines and pairings, and being able to speak/understand Spanish would be a plus.
Salary is commensurate with experience and qualifications. Base salary, bonus program, health insurance after 90 days, vacation, sick time and personal time, and 9 paid holidays. Monday - Friday schedule with most weekends off, 401K with employer match.
Position open immediately. Please send a cover letter and resume to Lue Robert at Lrobert@unionclub.org. No phone calls, please.
Boston Children's Hospital
Cook - Per Diem
Job Posting Description
At Boston Children's Hospital, success is measured in patients treated, parents comforted and teams taught. It’s in discoveries made, processes perfected, and technology advanced. In major medical breakthroughs and small acts of kindness. And in colleagues who have your back and patients who have your heart. As a teaching hospital of Harvard Medical School, our reach is global and our impact is profound. Join our acclaimed team and discover how your talents can change lives.
This Cook will be responsible for:
Preparing all soups, entrees, vegetables, starches and other items based on menus. Following standardized recipes. Delivering all food products to designated serving area in an established time frame and at the required temperature. Adequately completing next day's preparation assignments. Routinely testing food for quality, appearance, flavor, temperature, texture, color and doneness.
Following established guidelines, recipes and procedures for age‑specific feeding and specialized diets including but not limited to Diabetic, Ketogenic, BMT, Sodium Restricted and Low‑Fat.
Following and monitoring H.A.C.C.P. food preparation and storage procedures. Following policies and procedures for hand washing, hair restraints, cooling/reheating foods and taste testing.
Storing, holding and transporting cold food items at 40°F or below and hot food items at 140°F or above. Testing food temperatures with approved food thermometer and recording in log.
Wrapping, labeling, and dating all food items and storing in designated area in an organized manner. Following F.I.F.O. principle of food rotation.
Cleaning and sanitizing all food contact surfaces and equipment after every use to avoid contamination. Avoiding cross‑contamination from raw to cooked and ready to eat foods via hands, equipment, utensils and cutting boards.
Maintaining high levels of sanitation of all equipment, strictly adhering to department policies and procedures, Health Dept. codes and J.C.A.H.O. regulations.
To qualify, you must have:
The level of knowledge typically acquired through completion of 2 years of occupationally‑specific education or an Associate’s degree in Nutrition or a closely related field and 2 to 3 years of previous experience.
The analytical skills to gather and interpret data in situations in which the information or problems are relatively routine.
The ability to exchange information on factual matters, schedule appointments, greet visitors, explain hospital policies, and/or relay messages to appropriate personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors and/or hospital employees. More sensitive situations may be referred to others as appropriate.
Comprehension of weights, measures, recipe conversion and portion control to minimize waste.
BCH is an Equal Opportunity / Affirmative Action Employer. Qualified applicants will receive consideration for employment without regard to their race, color, religion, national origin, sex, sexual orientation, gender identity, protected veteran status or disability.