Centerplate is one of North America's largest providers of quality food and beverage, catering, merchandise and facility management services for many of the best-known sports, convention and entertainment venues.

”Craveable Experiences. Raveable Results.” ™

We are currently seeking an Executive Chef for the New England Aquarium in Boston, Massachusetts.

The New England Aquarium, is one of the most prominent and popular public aquariums in the United States.
Founded in 1969 on the city's waterfront, it is considered one of the first modern public aquariums and is credited with revolutionizing the modern aquarium experience for visitors through its emphasis on a more natural setting for aquatic life. 

In addition to the main aquarium building, attractions at the New England Aquarium include the Simons IMAX Theatre and the New England Aquarium Whale Watch, which operates from April through November with more than 1.5 million people visiting the aquarium and theatre each year.

Responsibilities of the Executive Chef include, but are not limited to:

• Supervise staff in the preparation and presentation of food.
• Develop, implementing and enforcing all department guidelines.
• Knowledge of corporate policies and procedures.
• Develop new menu ideas.
• Inventory kitchen stock.
• Implement and enforce efficient working methods to ensure staying with the budgeted labor cost allowance.
• Maintain food and labor costing systems tabulate and post costs.
• Perform administrative duties as required for the department.
• Oversee the care and maintenance of all portable and fixed kitchen equipment.
• Ensures the highest quality of food at all times.
• Follow and enforce high standards of cleanliness, safety and health rules according to the Health Department and Workers Compensation Board.
• Follow, enforce, and develop standard recipes and ensure staff utilizes them.
• Supervise and assist in preparing and plating prepared food according to established guidelines.
• Supervise and implement efficient and safe working methods in the overall food preparation area.
• Train and evaluate employee performances.
• Develop and encourage positive sustainability and environmental practices in line with aquarium values.

Job Requirements:

• Graduate of an approved ACF culinary program with an associate's degree or higher level.
• CEC designation preferred or a CCC or CSC working toward CEC.
• Minimum 5 years experience as an Executive Chef or an Executive Sous Chef in a mid to large volume operation.
• ServSafe and/or HACCP certified.
• Must be knowledgeable and current in cuisine trends.
• Able to create and implement new recipes.

This position is accompanied by a competitive salary and benefits package.

Centerplate is an Equal Opportunity Employer.
 
Email resumes to eric.rivers@centerplate.com fax to 1-617–720-5098

Thank you for expressing interest in employment with Centerplate.
While only those candidates considered for this position will be contacted, your resume will remain on file