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|Company Name:||canoe club|
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|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:||Seeking dynamic individual to sustain and "keep fresh" this consistently successful New Hampshire restaurant. The Canoe Club's inventive cuisine, inviting "Adirondack" feel, and an engaging floor staff have kept our restaurant busy almost every day since opening years ago. This restaurant has become an area institution despite minimal advertising and signage. |
Chef must be experienced, highly organized, cost-conscious, and even-tempered. Owner, who works on premise, is seeking a working executive chef who expects to actively cook as well as administer and supervise.
Ability to accurately cost menu and track food costs is essential. Kitchen is relatively spacious and well-designed. Storage is plentiful. Kitchen staff is stable.
Established custom relationships with local growers, cattlemen, etc. Terrific bar set-up as well.
Hanover is an acclaimed community enjoys almost all the assets of a small New England town but few of its drawbacks. Great public schools. I suspect a chef could realize a somewhat fatter paycheck in NYC or Boston, but not a comparable lifestyle.
Pleasant transitional phase with skillful existing chef assured to a timely applicant. Please apply if you would seriously consider moving to New Hampshire and believe that you have the requisite skills to lead this fine restaurant into its next phase.
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|Company Profile:||Flavor, inventive food and a stable staff! Open over 5 years, this restaurant (and bar) that has become an area institution with little advertising or signage. The Canoe Club is busy seven days a week serving inventive American cuisine. We have established quite a number of strong relationships with local farmers, cattlemen, etc., to maximize our ability to feature local foodstuffs. The bar area features 24 draft beers, a broad, carefully selected wine list, and a deep selection of single malt scotchs and small batch bourbons.|
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|Job Profile: |
|Position: ||Executive Chef|
|Start Date: ||Negotiable|
|Job Category: ||Restaurant - Fine Dining|
|Job Type: ||Full-time|
|Compensation: ||Commensurate with Experience|
|Experience: ||6 years|
|Education: ||Commensurate experience|
|Job Location(s): ||ALL US|
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