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.
We are seeking a chef de cuisine to join our already fabulous team with a groundbreaking concept. Our chef de cuisine oversees the people, processes, food, quality assurance and operations of our kitchen to ensure a successful operation from opening to closing every day.
The position commands ownership in day-to-day operations, this includes weekly development of menu specials, kitchen problem solving/process improvement and maintaining the highest standards. The chef de cuisine not only trains, coaches, and supports managers and hourly staff, s/he will also consistently recognize and motivate all kitchen crew members. Keen awareness of labor and food goals a must.
This candidate should exhibit the following qualities:
-Experienced in running fast-paced casual kitchens as well as having an instinct for unique touches of a "gourmet" nature.
-Dedicated to setting a high standard of food quality and responsive service from day one.
-Capable of hiring and managing a kitchen team that can execute a focused but broadly appealing menu to satisfy dining room and bar patrons.
-Show leadership in the kitchen by participating in daily food preparation and cooking as well as expediting service.
-Be cognizant of locally sourced food and use whenever possible.
-Show a dedication to staff education in order to foster a waitstaff and barstaff possessing a depth of knowledge about the basis of the cuisine and the menu in particular.
-Display enthusiasm for continued creativity by presenting specials on a regular basis.
-Must be available to work a full-time schedule including nights, weekends, and holidays.
-Culinary degree or equivalent experience.
-Proficient with basic computer programs.
-Proficient with basic business math skills and strong analytical/decision making skills.
-Scheduling staff and managing labor costs.
-Inventorying and ordering of all food and nonfood items (in conjunction with sous chef).
-Tracking costs and managing ordering system of all menu items.
-Effective, accurate administration in all areas concerning employees and food production