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.
Chef de Cuisine with a real future! This is what I am looking for. A career professional. Organized, focused and committed to the highest standards of our industry. One who can lead and manage an established proven team. One who understands how to balance creative drive with fiscal responsibility. Is this you? My wife and I would like to take a step back and see a talented chef take over the day to day kitchen management of this restaurant that we have created over the past 11 years. This is a wonderful opportunity for the chef that is looking for both a rewarding job that offers a future business opportunity. We are still growing our business every year. You will need to have had a least 5 years experience as a Chef de Cuisine or Executive Chef in a fine dining establishment. If you have only Sous Chef experience and are looking for your first chef's job this is not for you. Culinary diplomas are not an essential ingredients for this position. Whether you can cook on a busy line and manage a staff of 18 is the key component!
This is what we really need you to bring to this position. Dedication to fresh local foods. Work with me on the continuation and ever changing nature of what I offer. Your creative input is welcome. The ability to work the line or expedite when needed with the other 10 cooks on staff. Supervise, teach, train and inspire the staff. Monitor staff performance in a professional manner. Keep a written daily log on operations and employee performance. You will be responsible for all day to day activities in the kitchen. Supervision of prep, line cooking, presentation, food storage and production. You will have to be competent to use Microsoft Office, Outlook, Excel and Word. This is a job requisite. Maintain cleaning schedules on a weekly basis. Work well with the management team to ensure a cooperative and seamless teamwork. Interact on a personal basis with our guests. Work a five day work week of a maximum of 50 hours. That is my philosophy.In order to be effective you have to have a personal life in balance with your work.Vacation is two weeks after the first year. We have 38 or so employees year round. We do not offer any medical insurance at this time. So who are you? It this for you? Who do I think you are? I think you will have been in our industry for at least 20 years. Possibly spent time in high end hotels, resorts or fine dining restaurants. Worked corporate and had enough. Possibly had your own restaurant at one time and now for whatever reason are out there looking for work. While these are all important criteria, you really need to know who you are and what do you really want to do professionally for the rest of your life! I feel this position offers an amazing opportunity for the right person. Yes you will have to work for it. No it will not happen in the first year. Yes it can happen in the second year if we all feel it is right. And yes we will all know this after a year. So what you have here is a great future if you are willing to put in what it takes to make it happen. The rest is up to you.
I would like all of you that think you are qualified for this position to write me a letter explaining why we should consider you to be the one. It will have to be at least 500 words. Please send me your complete resume including your education, past positions and past 5 year salary history. Please note that if you do not furnish me with everything I am requesting I will not respond. So please read the ad carefully. Also in order not to waste each other's time I suggest you visit my web site at theturquoiseroom.net and that of the hotels, laposada.org. Winslow is not in Phoenix or Scottsdale! All applications will be kept confidential and no former employers will be contacted without your permission.
Chef owned and opereated fine dining restaurant and lounge inside the Historic La Posada Hotel in Winslow Arizona. This property has been undergoing restauation since 1997. We opened the restaurant in 2000 and have been growing the bussiness every year. We are open evey day of the year serving breakfast lunch and dinner. the menu features a wide selection of local foods. We are constantly considered one of the top dining options in the state. 2012 will see the addition of patio dining. The planting of a chefs garden, orchard and 1.5 acre vineyard. wines will be made by John Sutcliffe at his winery four hours away in McElmo Colorado. We will ad a onsite gourmet retail outlet to the restaurant in the spring of 2012. The hotel will have all of the main building rooms restored, open and on line by the end of 2011. We will have 52 rooms on property. We have a long busy season of 10 months. January and Febuary being the slowest months. However it is not that slow. We have not had to lay off employees during this period. Please check out our web site theturquoiseroom.net for more information. The site is undgoing a redesign to include socail media capabilaties. This should be on line by September. We were voted one of the top 25 restaurants in Arizona by Arizona Highways magazine in March of 2008. We are rated by most of the travel books as the best dining option in the region. I was nominated for the James Beard award at Chef of the Southwestern Region for 2011. Readers of Conde Nast Traveler Magazine gave us one of the highest ratings in 2009 for food. Restaurant in a hotel or resort. We placed joint second in the USA behind The Inn at Little Washington. Winslow is not a large city! The candidate for this position will be on who enjoys the outdoors and the big open skies of Arizona. We are three hours drive from Phoenix. Do your research and know where we are before applying for this position. If you have any questions feel free to write to me at firstname.lastname@example.org