This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Operating Company: Restaurant Associates
Restaurant Associates is a national hospitality company based out of New York City. We specialize in independent restaurants, corporate dining, dining within performing arts centers and museums, as well upscale on and off premise catering and special events. Our clients include many of the Fortune 500 companies, internationally renowned cultural and performing art centers throughout the United States.
Our high standards and commitment to imaginative concepts have attracted the best professionals as well as the top graduates of industry schools. Opportunities for development and growth are unlimited.
EXECUTIVE (CATERING) CHEF at Academy of Art and Science in Boston, MA
Responsible for the successful Catering operation under the direction of the Director. Serves as the department head for culinary operations with duties that include the food production of catering functions. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Duties also include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing.
Recipe to Succeed:
Strong supervisory, leadership, hands-on management and coaching skills Good communication skills both written and verbal Ability to communicate on various levels to include management, departmental, customer and associate levels Strong financial, budgetary, and food control practices Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis Ability to multi-task as well as stay on task and concentrate with constant interruptions Knowledge of diet principles and safe and sanitary food handling principles
B.S. Degree in Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and seven (7) years of culinary experience, a portion preferred within a fine dining a la carte restaurant. Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience Strong knowledge of current food and catering trends with a focus on using quality goods, production, sanitation, food cost controls, and presentation ServSafe Certified
Restaurant Associates is a national hospitality company based in New York City. We specialize in restaurants, corporate dining, cultural centers and off-premise catering. Our clients include many of the Fortune 500 companies and internationally renowned cultural centers throughout the United States. Our RA brand standards and commitment to innovative concepts continue to attract top industry professionals.