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.
Halyards, www.halyardscatering.com, is seeking a chef de cuisine to run the kitchen for a dinner only restaurant and catering company. Halyards' management team of five averages over 6 years with the restaurant, the line cooks average 3, the dish crew averages over 2, and the servers average almost 3 years with our team.
We use only quality ingredients when making everything but the bread, the ice cream, and the ketchup. We change about 75% of the menu with the seasons to keep our loyal guests happy and our crew interested. Our relationships with local fishermen stock our coolers with local fish when federal regulations allow. Our desserts are made by our pastry chef.
The owner has 30 years cooking experience that started in the dish pit and kept him in the kitchen as the chef until the past 7 years. He know spends his time managing two restaurants, a catering company, and some new projects. The exiting chef de cuisine has been with Halyards for 8 years and is staying with the company as a corporate chef working on new projects, covering chefs' time off, and helping to execute catering.
The typical work day would include about 6 hours of prep and 4 hours of expo. Ordering, receiving, butchering, sauce making, and supervising 3 line cooks would be primary responsibilities. Primary cost control responsibilities would be food and labor costs. Secondary expenses would include others. HR responsibilities would include hiring, training, education, and leading by example.
Our Mission Statement:
The mission of Halyards is to serve our guests with exceptional cuisine and service. Halyards and its team members will strive for one hundred percent satisfaction of all of our patrons. We will endeavor to make a considerable profit for all investors and employees and increase total sales each year. We will fulfill our goal by working diligently to achieve perfection in all areas of hospitality, service and cuisine.
COMMITMENT As a team, we must exercise our commitment to all our objectives.
QUALITY AND VALUE We must consistently produce and provide quality HOSPITALITY including food and service that our guests perceive as valuable.
DEVELOPMENT We must be proactive to insure staying ahead of the competition by remaining creative and open minded.
ATTITUDE AND ENERGY We will continue to believe these two qualities are forever intertwined and needed.
EXPECTATIONS Guests' expectations must be anticipated and surpassed to create loyal guests.
INTEGRITY AND RESPECT Consistent use of ethics and pride with guests and each other will create a positive environment.
ORGANIZATION Efficiently operating our restaurants will lead to a prosperous future.
COMMUNICATION An open, informal environment of communication will enable our team to succeed.
FINANCIAL OBJECTIVES Clearly defined, realistic goals must be achieved to track our progress and realize our future.
GOALS Short, medium, and long-term goals are set to measure our success.
Halyards Restaurant, www.halyardsrestaurant.com, is searching for a new Chef de Cuisine. Contemporary American cuisine served for dinner only six nights a week and catering. Halyards is celebrating its 14th anniversary this February with a management staff that averages over six years of service and a kitchen crew that averages almost three years. Please send resume to firstname.lastname@example.org. Competitive salary includes paid vacation and health insurance. Come live at the beach and join a great team.