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Posted : Saturday, July 27, 2024 08:20 AM
Are you ready to take a giant leap in your culinary career and join an amazing busy restaurant located on the Connecticut Shoreline?
Join this growing restaurant group!
We are looking for a culinary all star that can lead a team and displays amazing creativity and attention to detail.
*Job Title: Restaurant Chef de Cuisine* *Reports To: General Manager* *Supervises: Restaurant Culinary Team* Why Work Here? Great company with established reputation focused on balance.
We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
*Chef de Cuisine Responsibilities*: · Oversee day-to-day culinary operations · Coordinate food and kitchenware orders · Check freshness and quality of ingredients · Development and execution of menu items · Standardize recipes and plate presentations · Work with management to create a memorable experience for guests · Daily inventory/ordering/receiving · Maintaining sanitation and proper storage as well as overall cleanliness and maintenance of the kitchen and its machinery · Training and motivating the entire team by leading by example · Manage budgets: labor and food costs · Create specials which enhance the menu and drive revenue *Chef de Cuisine :* · Previous experience in culinary arts, cooking, or other related fields · Knowledge of cost and labor systems · Passion for food and cooking techniques · Strong leadership qualities · Ability to thrive in a fast-paced environment · Daily maintenance and supervision of all kitchen operations · Menu collaboration and development with Chef/Owner · Daily inventory/ordering/receiving · Maintaining sanitation and proper storage as well as overall cleanliness and maintenance of the kitchen and its machinery · Training and motivating the entire team by leading by example · Manage budgets: labor and food costs · Create specials which enhance the menu and drive revenue Ideal candidates should have 5 years experience as Executive Chef.
*Chef de Cuisine Essential Elements:* Ability to: · Perform job functions with attention to detail, speed and accuracy.
· Prioritize and organize.
· Be a clear thinker, remaining calm and resolving problems using good judgment.
· Follow directions thoroughly.
· Understand guests’ service needs.
· Work cohesively with co-workers as part of a team.
· Work with minimal supervision and perform job functions without direct supervision.
· Maintain confidentiality of guest and associate’s information and pertinent hotel data.
· Ascertain departmental training needs and provide such training while ensuring that kitchen equipment is properly maintained, operational and, where appropriate staff members are properly trained on equipment use.
· Direct development and performance of staff, follow up with corrections when needed in conjunction with human resources, general manager, and best practices.
· Work well under pressure to successfully organize and attain production schedules and timelines.
· Use all senses to ensure quality standards are met.
· Operate, clean, and maintain all equipment required in job functions.
· Plan and develop menus and recipes for ala carte outlets and catered events.
· Ensure security of kitchen access, products, and hotel property.
· Run a successful and profitable business/operation, effectively controlling food and labor costs.
· Provide recognition to staff members through credit and highlighting team member success.
· Satisfactorily communicate with guests, management, and co-workers in a courteous, empathetic, and discreet manner.
*Chef de Cuisine Job Tasks* · Cooking to order from ala carte restaurant menu, producing with high quality and consistency when needed.
· Prepping all food product for use on the ala carte line when needed.
· Producing creative specials that utilize product on hand and help achieve food cost goals.
· Ensuring all dishes are produced to established standards for quality, quantity, and consistency.
· Interview, hire, train, supervise and effectively motivate restaurant culinary and stewarding staff, responsible for thorough orientation of new employees, with emphasis on sanitation, safety, kitchen orderliness, and security.
· Ensure proper and timely personnel administration including payroll, personal time and vacations, training, disciplinary documentation, and performance appraisals for restaurant culinary and steward employees, according to policy.
· Direct Sous Chef in the selection and development of menu items to include prep, execution, presentation, and costing.
· Ensure that culinary team has operational knowledge of various stations within culinary department.
· Ensure culinary and stewarding staff have the necessary tools to perform their duties effectively.
· Ensure that restaurant culinary and stewarding staff are prepared for their shift – to include proper uniforms, VIP reports, group resumes, daily event schedules and operating supplies.
· Review daily shift check lists for all restaurant culinary staff positions to insure completion.
· Hold regular restaurant culinary staff department meetings in accordance with the company department meeting standards.
· Conduct regular food cost analysis; estimate food consumption and requisition and/or purchase food product; display an understanding and utilize appropriate rotation, portioning, storage, and ordering techniques.
· Participate in the count and extension of monthly inventories; verify and control daily and monthly food & supply inventories and take corrective action as needed.
· Standardize production recipes and plating design to ensure consistent quality · Review VIP's and special requests and coordinate with other departments as needed · Be available on-call for unexpected situations.
· Perform monthly departmental review for kitchen with written analytic critique of performance to budget, successes, areas of opportunity and action plans.
· Ensure 100% compliance in local, state, and federal regulations for safety and sanitation.
· Achieve budgeted expenses, food costs, and payroll.
· Act as a positive role model, counselor, mentor and evaluator to help develop members of the team, and continually seek to strengthen the bench.
*Chef de Cuisine Essential Skills:* · Professional and personable manner and appearance · General knowledge of international and multi-cultural cuisines · Knowledge of basic computer skills · A high sense of urgency and attention to details · Ability to work effectively in a busy environment · Ability to work as part of a team as well as ability to build and lead a team · Avoid wastage of food by employees and guests · Ability to manage in a diverse environment with focus on client and customer service · Ability to interact in a professional, courteous, empathetic, and discreet manner.
· Ability to communicate clearly and effectively, and in a detailed manner both verbally and in writing.
· Proficiency in PC based software including Microsoft Word and Excel programs.
· Creative and logical approach to problem solving.
· Knowledge of proper handling and storage of food, for example: temperatures and thawing of food.
· Competent in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry, and game.
· Ability to understand and execute all safety and emergency procedures such as: fire, crowd, inclement weather, and bomb threats.
· Ability to work a varied and flexible schedule understanding that the hotel is operating 24 hours a day, 7 days a week, 365 days of the year including weekends and holidays.
*Qualification Standards:* *Education:* * Associates Degree or bachelor’s degree in related field (i.
e.
: culinary arts) preferred.
*Experience:* * Preferred: minimum of (5) years culinary experience * Preferred: minimum of (5) years hands on experience with food & beverage operations to include high volume restaurant * Preferred: minimum of (2) years with kitchen operations and staff supervision experience *Licenses or Certificates:* * SERV Safe Certified Manager – required.
*Other* * This position description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
*Compensation Package Includes:* Salary: $63-70k 10 days PTO · Bonus Program based on Top Line Sales, Labor Cost, Food Cost and Guest Experience Shift: · 5 days / 10 hour shift / 50-55 hours per week, based on business needs Job Type: Full-time Pay: $68,000.
00 - $75,000.
00 per year Benefits: * Health insurance Experience level: * 5 years Pay rate: * Yearly pay Shift: * Day shift * Night shift Weekly day range: * Every weekend * Monday to Friday Work setting: * Casual dining restaurant * Upscale casual restaurant Experience: * Chef: 5 years (Required) * Cooking: 8 years (Required) Ability to Relocate: * Guilford, CT 06437: Relocate before starting work (Required) Work Location: In person
*Job Title: Restaurant Chef de Cuisine* *Reports To: General Manager* *Supervises: Restaurant Culinary Team* Why Work Here? Great company with established reputation focused on balance.
We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
*Chef de Cuisine Responsibilities*: · Oversee day-to-day culinary operations · Coordinate food and kitchenware orders · Check freshness and quality of ingredients · Development and execution of menu items · Standardize recipes and plate presentations · Work with management to create a memorable experience for guests · Daily inventory/ordering/receiving · Maintaining sanitation and proper storage as well as overall cleanliness and maintenance of the kitchen and its machinery · Training and motivating the entire team by leading by example · Manage budgets: labor and food costs · Create specials which enhance the menu and drive revenue *Chef de Cuisine :* · Previous experience in culinary arts, cooking, or other related fields · Knowledge of cost and labor systems · Passion for food and cooking techniques · Strong leadership qualities · Ability to thrive in a fast-paced environment · Daily maintenance and supervision of all kitchen operations · Menu collaboration and development with Chef/Owner · Daily inventory/ordering/receiving · Maintaining sanitation and proper storage as well as overall cleanliness and maintenance of the kitchen and its machinery · Training and motivating the entire team by leading by example · Manage budgets: labor and food costs · Create specials which enhance the menu and drive revenue Ideal candidates should have 5 years experience as Executive Chef.
*Chef de Cuisine Essential Elements:* Ability to: · Perform job functions with attention to detail, speed and accuracy.
· Prioritize and organize.
· Be a clear thinker, remaining calm and resolving problems using good judgment.
· Follow directions thoroughly.
· Understand guests’ service needs.
· Work cohesively with co-workers as part of a team.
· Work with minimal supervision and perform job functions without direct supervision.
· Maintain confidentiality of guest and associate’s information and pertinent hotel data.
· Ascertain departmental training needs and provide such training while ensuring that kitchen equipment is properly maintained, operational and, where appropriate staff members are properly trained on equipment use.
· Direct development and performance of staff, follow up with corrections when needed in conjunction with human resources, general manager, and best practices.
· Work well under pressure to successfully organize and attain production schedules and timelines.
· Use all senses to ensure quality standards are met.
· Operate, clean, and maintain all equipment required in job functions.
· Plan and develop menus and recipes for ala carte outlets and catered events.
· Ensure security of kitchen access, products, and hotel property.
· Run a successful and profitable business/operation, effectively controlling food and labor costs.
· Provide recognition to staff members through credit and highlighting team member success.
· Satisfactorily communicate with guests, management, and co-workers in a courteous, empathetic, and discreet manner.
*Chef de Cuisine Job Tasks* · Cooking to order from ala carte restaurant menu, producing with high quality and consistency when needed.
· Prepping all food product for use on the ala carte line when needed.
· Producing creative specials that utilize product on hand and help achieve food cost goals.
· Ensuring all dishes are produced to established standards for quality, quantity, and consistency.
· Interview, hire, train, supervise and effectively motivate restaurant culinary and stewarding staff, responsible for thorough orientation of new employees, with emphasis on sanitation, safety, kitchen orderliness, and security.
· Ensure proper and timely personnel administration including payroll, personal time and vacations, training, disciplinary documentation, and performance appraisals for restaurant culinary and steward employees, according to policy.
· Direct Sous Chef in the selection and development of menu items to include prep, execution, presentation, and costing.
· Ensure that culinary team has operational knowledge of various stations within culinary department.
· Ensure culinary and stewarding staff have the necessary tools to perform their duties effectively.
· Ensure that restaurant culinary and stewarding staff are prepared for their shift – to include proper uniforms, VIP reports, group resumes, daily event schedules and operating supplies.
· Review daily shift check lists for all restaurant culinary staff positions to insure completion.
· Hold regular restaurant culinary staff department meetings in accordance with the company department meeting standards.
· Conduct regular food cost analysis; estimate food consumption and requisition and/or purchase food product; display an understanding and utilize appropriate rotation, portioning, storage, and ordering techniques.
· Participate in the count and extension of monthly inventories; verify and control daily and monthly food & supply inventories and take corrective action as needed.
· Standardize production recipes and plating design to ensure consistent quality · Review VIP's and special requests and coordinate with other departments as needed · Be available on-call for unexpected situations.
· Perform monthly departmental review for kitchen with written analytic critique of performance to budget, successes, areas of opportunity and action plans.
· Ensure 100% compliance in local, state, and federal regulations for safety and sanitation.
· Achieve budgeted expenses, food costs, and payroll.
· Act as a positive role model, counselor, mentor and evaluator to help develop members of the team, and continually seek to strengthen the bench.
*Chef de Cuisine Essential Skills:* · Professional and personable manner and appearance · General knowledge of international and multi-cultural cuisines · Knowledge of basic computer skills · A high sense of urgency and attention to details · Ability to work effectively in a busy environment · Ability to work as part of a team as well as ability to build and lead a team · Avoid wastage of food by employees and guests · Ability to manage in a diverse environment with focus on client and customer service · Ability to interact in a professional, courteous, empathetic, and discreet manner.
· Ability to communicate clearly and effectively, and in a detailed manner both verbally and in writing.
· Proficiency in PC based software including Microsoft Word and Excel programs.
· Creative and logical approach to problem solving.
· Knowledge of proper handling and storage of food, for example: temperatures and thawing of food.
· Competent in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry, and game.
· Ability to understand and execute all safety and emergency procedures such as: fire, crowd, inclement weather, and bomb threats.
· Ability to work a varied and flexible schedule understanding that the hotel is operating 24 hours a day, 7 days a week, 365 days of the year including weekends and holidays.
*Qualification Standards:* *Education:* * Associates Degree or bachelor’s degree in related field (i.
e.
: culinary arts) preferred.
*Experience:* * Preferred: minimum of (5) years culinary experience * Preferred: minimum of (5) years hands on experience with food & beverage operations to include high volume restaurant * Preferred: minimum of (2) years with kitchen operations and staff supervision experience *Licenses or Certificates:* * SERV Safe Certified Manager – required.
*Other* * This position description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
*Compensation Package Includes:* Salary: $63-70k 10 days PTO · Bonus Program based on Top Line Sales, Labor Cost, Food Cost and Guest Experience Shift: · 5 days / 10 hour shift / 50-55 hours per week, based on business needs Job Type: Full-time Pay: $68,000.
00 - $75,000.
00 per year Benefits: * Health insurance Experience level: * 5 years Pay rate: * Yearly pay Shift: * Day shift * Night shift Weekly day range: * Every weekend * Monday to Friday Work setting: * Casual dining restaurant * Upscale casual restaurant Experience: * Chef: 5 years (Required) * Cooking: 8 years (Required) Ability to Relocate: * Guilford, CT 06437: Relocate before starting work (Required) Work Location: In person
• Phone : NA
• Location : 65 Whitfield St, Guilford, CT
• Post ID: 9131784611
