This job ad has been posted over 40 days ago...
Executive Chef
at Country Club in Westchester, NY
Prestigious Westchester area private country club seeks a high energy and talented professional for full time year-round position. This position is replacing the current sous chef who has just accepted and is moving up to an Executive Chef position at a different club.
We are looking for a serious minded professional who is looking to SET SERVICE, PERFORMANCE, and QUALITY STANDARDS -- not to just follow directions.
Heavy ala carte experience a must. Culinary school grads with a strong work record are preferred. Must have verifiable references and have been fully employed within the past twelve months.
Knowledge of regional dishes, international style cooking, hand-prepared sauces, garde manger, specialty menu items, and a fondness for haute couture cuisine is required.
We are looking for a candidate with an intense passion for the culinary arts and who understands the smallest nuances of the trade (such as how to properly cook different rices and appreciates ala minute cooking methods).
Is responsible for a la carte restaurant service (daily specials) and, eventually, overall menu creation for the outlets. The position is also responsible for banquet production and catering functions. In all duties, the sous chef is an integral part of member satisfaction and must work with the front of the house managers to maintain the highest level of service and training standards.
General Job Duties:
1. Maintains standards of quality, cost, appeal, and flavor of foods.
2. Helps ensure maximum kitchen productivity and standards of quality.
3. Controls food and payroll costs to achieve budgetary goals.
4. Capable of producing reports and schedules, cost analysis, administrative duties.
5. Works with Chef to design menus and create standardized recipes.
6. Develops training standards and assists in staff development.
7. Helps improve flow and efficiency of kitchen operations.
8. Assists Chef in planning and supervising all work done by kitchen employees.
9. Responsible for the daily preparation of soups, sauces, and specials
10. Performs inventories, purchase orders, and quality inspections to optimize food production.
11. Assumes charge of the kitchen in the absence of the Executive Chef.
12. Supervises and trains employees about sanitation and safety.
13. Consults with dining service personnel during pre-meal line-ups.
14. Assists in maintaining security of kitchen including equipment, food, and supplies.
15. Assists in bidding, receiving, storage and issuing of goods.
16. Expedites and/or works on production line during peaks service hours
17. Plans, designs, and coordinates buffet presentations.
18. Responsible for "mise en place" throughout all outlets..
19. Assists management in resolving complaints.
20. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
21. Helps develop goals, improvements, and personnel standards with Executive Chef.
22. Maintains high personal standards and strong business ethics.
Job Requirements: Fast paced and energetic work environment. Must be physically able to handle long hours and demanding production requirements under strict time limitations.
Full benefit package with potential housing provided. Non Smoking preferred. Great opportunity to open a career path within the lucrative and rewarding private club sector.
Only applications with a cover letter and expected salary requirements will be considered. Please indicate your earliest date of availabilty.
We are looking for a serious minded professional who is looking to SET SERVICE, PERFORMANCE, and QUALITY STANDARDS -- not to just follow directions.
Heavy ala carte experience a must. Culinary school grads with a strong work record are preferred. Must have verifiable references and have been fully employed within the past twelve months.
Knowledge of regional dishes, international style cooking, hand-prepared sauces, garde manger, specialty menu items, and a fondness for haute couture cuisine is required.
We are looking for a candidate with an intense passion for the culinary arts and who understands the smallest nuances of the trade (such as how to properly cook different rices and appreciates ala minute cooking methods).
Is responsible for a la carte restaurant service (daily specials) and, eventually, overall menu creation for the outlets. The position is also responsible for banquet production and catering functions. In all duties, the sous chef is an integral part of member satisfaction and must work with the front of the house managers to maintain the highest level of service and training standards.
General Job Duties:
1. Maintains standards of quality, cost, appeal, and flavor of foods.
2. Helps ensure maximum kitchen productivity and standards of quality.
3. Controls food and payroll costs to achieve budgetary goals.
4. Capable of producing reports and schedules, cost analysis, administrative duties.
5. Works with Chef to design menus and create standardized recipes.
6. Develops training standards and assists in staff development.
7. Helps improve flow and efficiency of kitchen operations.
8. Assists Chef in planning and supervising all work done by kitchen employees.
9. Responsible for the daily preparation of soups, sauces, and specials
10. Performs inventories, purchase orders, and quality inspections to optimize food production.
11. Assumes charge of the kitchen in the absence of the Executive Chef.
12. Supervises and trains employees about sanitation and safety.
13. Consults with dining service personnel during pre-meal line-ups.
14. Assists in maintaining security of kitchen including equipment, food, and supplies.
15. Assists in bidding, receiving, storage and issuing of goods.
16. Expedites and/or works on production line during peaks service hours
17. Plans, designs, and coordinates buffet presentations.
18. Responsible for "mise en place" throughout all outlets..
19. Assists management in resolving complaints.
20. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
21. Helps develop goals, improvements, and personnel standards with Executive Chef.
22. Maintains high personal standards and strong business ethics.
Job Requirements: Fast paced and energetic work environment. Must be physically able to handle long hours and demanding production requirements under strict time limitations.
Full benefit package with potential housing provided. Non Smoking preferred. Great opportunity to open a career path within the lucrative and rewarding private club sector.
Only applications with a cover letter and expected salary requirements will be considered. Please indicate your earliest date of availabilty.
Published at 31-05-2011
Viewed: 1311 times
Viewed: 1311 times