| ||Detailed information on the job you requested is shown below.|
To return to your search results, CLICK HERE.
|Company Name:||Arrows Restaurant|
| || |
|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.|
|Position Description:||MC Perkins Cove is a fun and high energy upscale bistro restaurant serving lunch and dinner 7 days a week. Located in the beautiful tourist destination location of Ogunquit, Maine, the MC kitchen services three dining rooms and two bars with approximately 300 covers a day in the high season of June - October. |
In the off season, MC's has a very active special events calendar with special menu nights three nights a week and brunch on Sundays. The menu is seasonal and changes often, with daily lunch and dinner specials year round.
With an organic garden producing many of it's ingredients, MC's is a kitchen that is helping to define the sustainable "garden to plate" movement of today. Co chef/owners Chefs Mark Gaier and Clark Frasier have been called "stalwart forerunners of the sustainable movement" by the
The Daily Green.com this past February 2008.
The Sous Chef is responsible for working closely with the Chef de Cuisine in the daily operations of the restaurant; creating specials, provisioning, food preparation, galley sanitation and overseeing the efficency of kitchen staff members. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards.
Applicant should also work well under pressure, be organized, flexible, self-motivated, willing to work long hours, and have a great sense of humor. Supervisory experience is beneficial as well.
Requirements include a minimum of 5 years full-service, high quality restaurant experience. Culinary degree or equivalent experience is also preferred.
Other pluses include, a positive mental attitude, well groomed, and an outgoing personality.
| || |
|Company Profile:||Arrows is the flagship restaurant of award winning chefs, Mark Gaier and Clark Frasier and has been named 14th in "America's Top 50 Restaurants 2006" by Gourmet Magazine, as well as being chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appetit. |
Nominated by the James Beard Foundation as "Best Chef's in the Northeast", Mark and Clark have also created restaurants, MC Perkins Cove and Summer Winter, where they continue their tradition of innovation and excellence. Arrows is a true country restaurant in the tradition of the French Michelin 3 Star destinations. At Arrows the old world traditions are celebrated: proscuittos and charcuterie are created on premise, fish of all types are prepared in the onsite smoke house, breads and pastries are created by a master pastry chef. Cheeses are taken from curd to finished product in the kitchen and mushrooms, cranberries and fiddleheads are foraged from the surrounding woodlands.
According to the Daily Green.com, "Chefs Mark Gaier and Clark Frasier are stalwart forerunners of the sustainable movement". In 1992, long before "green" was a hot topic, the Arrows garden was founded. Today it provides up to 90% of Arrows produce needs. Its three full time gardeners, under the direction of Master Gardener Rae Avery, tend this highly cultivated organic farm.
| || |
|Job Profile: |
|Position: ||Sous Chef|
|Start Date: ||Negotiable|
|Job Category: ||Restaurant - Upscale Casual|
|Job Type: ||Full-time|
|Experience: ||5 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Northeast, USA; Maine|
THIS JOB LISTING HAS EXPIRED