Jobs at Boston Harbor Hotel

• Cocktail Server (Food & Beverage)

  Serve food and/or beverage to guests in a courteous and friendly manner in accordance with established brand/hotel guest service and sustainability standards.

• Accepting Applications - Hourly Hotel Positions (Operations)

  Accepting Applications for Hourly Hotel Positions. Explore opportunities in the following areas: Engineering Food and Beverage Front Office Housekeeping

• Executive Chef (Chefs/Kitchen)

  This position is responsible for planning, organizing, and directing all aspects of the kitchen operation and administration: production, purchasing, inventory control, menu planning and engineering, and cost control.

• Guest Service Agent (Guest Services)

  Greet, register and service guests in a friendly and courteous manner according to hotel/brand and sustainability standards.

• Sales Coordinator (Sales & Marketing)

  Performs administrative functions in support of property sales leaders.

• Security Officer (Security)

  Perform protective and enforcement functions in a friendly and courteous manner to maintain a safe and secure hotel environment.

• Chef de Cuisine (Chefs/Kitchen)

  This position is responsible for planning and managing the Kitchen staff in the production, preparation and presentation of all food in the Meritage Restaurant + Wine Bar kitchen. Under the guidance of Executive Chef, Daniel Bruce, the Meritage Chef de Cuisine will manage the Kitchen employees, while leading the creation of seasonal menu changes while ensuring exceptional quality and presentation of all menu items.

• 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.

• Bartender (Bartender/Mixologist)

  Serve beverages and/or food in a friendly, courteous and timely manner, achieving a high level of guest satisfaction.

• Executive Sous Chef (Chefs/Kitchen)

  Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives.

• 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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