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Steward Supervisor
(Chefs/Kitchen)
Manage a team of stewards while leading and performing dishwashing and kitchen cleaning functions.
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Pastry Cook
(Chefs/Kitchen)
We are looking for an individual with a background in Pastry, who can create and exemplify a team spirit, have a “Yes I Can” attitude and inspire team performance, while providing our guests with a delicious finish to their dining experience!
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Cook
(Chefs/Kitchen)
Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.
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Director of Outlets
(Food & Beverage)
The Director of Outlets is responsible for assisting in coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and Five Stars service levels. He/she is expected to market ideas to promote business; reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.
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Assistant Director of Finance
(Finance/Accounting)
Manage the day-to-day operation of the accounting office and assist the property Director of Finance and Accounting in providing financial leadership to the business. Primary responsibilities include financial analysis and financial reporting, budgeting/forecasting, audit and control, asset and liability reconciliation, working capital and cash control. Assist with capital expenditure plans (Return On Investment Analysis), owner relations and owner reporting.
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Executive Steward
(Chefs/Kitchen)
This position is responsible for protecting the hotel investment in operating equipment, as well as incoming product to the Hotel. The Executive Steward will also ensure adequate on hand supplies for all departments and ensure all back of the house areas are clean and orderly.
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Sous Chef
(Chefs/Kitchen)
Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.
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Executive Sous Chef
(Chefs/Kitchen)
We are seeking a passionate Culinary professional; strengths in high volume pace, thorough knowledge the culinary experience, and exceptional Beyond Compare attitude for the Executive Sous Chef at the Boston Harbor Hotel. Under the guidance of Executive Chef, Daniel Bruce, the Executive Sous Chef will oversee all kitchen operations at the Boston Harbor Hotel. This position will be responsible for leading and managing the kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling storage of all food items in accordance with health regulations.
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Assistant Front Office Manager
(Guest Services)
To assure a courteous and professional service to all hotel guests in all aspects of Front Office operations while maximizing profitability of guest room occupancies. To assure and maintain a professional service, and ensure that employees are portraying this same professionalism to all hotel guests. This is a 45 hour overtime eligible position.
careers.hhmhotels.com/employers/317929/jobs
