Sous Chef
Company: The Newbury Boston
Location: Boston
Posted on: March 9, 2026
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Job Description:
Compensation Type: Yearly Highgate Hotels: Highgate is a leading
real estate investment and hospitality management company with over
$15 billion of assets under management and a global portfolio of
more than 400 hotels spanning North America, Europe, the Caribbean,
and Latin America. With a 30-year track record as an innovator in
the hospitality industry, this forward-thinking company provides
expert guidance through all stages of the property cycle, from
planning and development through recapitalization or disposition.
Highgate continues to demonstrate success in developing a diverse
portfolio of bespoke lifestyle hotel brands, legacy brands, and
independent hotels and resorts, featuring contemporary programming
and digital acumen. The company utilizes industry-leading revenue
management tools that efficiently identify and predict evolving
market dynamics to drive outperformance and maximize asset value.
With an executive team of seasoned hospitality leaders and
corporate offices worldwide, Highgate is a trusted partner for top
ownership groups and major hotel brands. www.highgate.com Location:
The Newbury Boston at One Newbury Street, located in the premier
shopping and dining neighborhood of Boston’s Back Bay is an iconic
property originally opened in 1927 as one of the first Ritz-Carlton
hotels in the U.S. and most recently was the Taj Boston. The
building was recently transformed into a 286-room luxury hotel with
16,000-sq-ft of stunning event spaces, signature dining experiences
and a reimagined front entrance on Newbury Street. Overview: The
Sous Chef is responsible for ensuring that all meals coming from
the kitchen are well prepared with regard to quality, consistency,
eye appeal, taste and food cost. He/she is expected to provide
training for all staff; meet corporate quality standards; and
assist in establishing and enforcing food specifications, portion
control, recipes and sanitation. The Sous Chef is also responsible
for controlling food and labor costs while maximizing guest
satisfaction. Responsibilities: Work with other F&B managers
and keep them informed of F&B issues as they arise. Keep
immediate supervisor fully informed of all problems or matters
requiring his/her attention. Coordinate and monitor all phases of
Loss Prevention in kitchen areas. Prepare and submit required
reports in a timely manner. Monitor quality of all food product and
presentation. Ensure preparation of required reports, including
(but not limited to) Wage Progress, payroll, revenue, employee
Schedules, quarterly actions plans. Oversee all aspects of the
daily operation of the kitchen and food production areas; hot food
from the main kitchen and bakery, and cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that
they can be adequately prepared to serve both hot and cold food on
time. Respond to guest complaints in a timely manner. Ensure
compliance with SOP’s in all outlets. Ensure compliance with
requisition procedures. Conduct staff performance reviews in
accordance with Highgate Hotel standards. Understand, implement and
monitor corporate promotions in outlets, including buffet and
three-meal concept standards. Know and enforce all local health
department sanitation laws. Know how to compute daily food cost.
Work with the Director of F&B to create and implement menus.
Assess food portion size, visual appeal, taste and temperature of
items served. Check all stations at the end of every shift for
proper food storage and sanitation. Check food purchases for proper
ordering, quality and price structure. Oversee daily activities
such as preparation for all food items, sanitation of the outlets,
receiving daily inventories, log-on report and food cost report.
Prepare daily food production sheets. Cut meat, poultry, seafood
according to daily business. Qualifications: At least 4 years of
related progressive experience; or a culinary graduate with at
least 2 years of progressive experience in a hotel or a related
field. Must have knowledge of F&B preparation techniques,
health department rules and regulations, liquor laws and
regulations. Long hours sometimes required. Medium work - Exerting
up to 50 pounds of force occasionally, and/or 20 pounds of force
frequently or constantly to lift, carry, push, pull or otherwise
move objects. Maintain a warm and friendly demeanor at all times.
Must be able to effectively communicate both verbally and written,
with all level of employees and guests in an attentive, friendly,
courteous and service oriented manner. Must be effective at
listening to, understanding, and clarifying concerns raised by
employees and guests. Must be able to multitask and prioritize
departmental functions to meet deadlines. Approach all encounters
with guests and employees in an attentive, friendly, courteous and
service-oriented manner. Attend all hotel required meetings and
trainings. Participate in M.O.D. coverage as required. Maintain
regular attendance in compliance with Highgate Hotel Standards, as
required by scheduling, which will vary according to the needs of
the hotel. Maintain high standards of personal appearance and
grooming, which include wearing nametags. Comply with Highgate
Hotel Standards and regulations to encourage safe and efficient
hotel operations. Maximize efforts towards productivity, identify
problem areas and assist in implementing solutions. Must be
effective in handling problems, including anticipating, preventing,
identifying and solving problems as necessary. Must be able to
understand and evaluate complex information, data, etc. from
various sources to meet appropriate objectives. Must be able to
maintain confidentiality of information. Perform other duties as
requested by management.
Keywords: The Newbury Boston, Chicopee , Sous Chef, Hospitality & Tourism , Boston, Massachusetts
