Chef de Cusisine/Sous Chef (Saugerties)
Vacancy expired!
Job Description
We are a premier dining and special events destination. Located in the Village of Saugerties, Our restaurant offers handcrafted contemporary Italian cuisine in a picturesque setting above the Esopus Falls. The Tavern is open nightly for dinner, Wednesday through Sunday for Lunch, as well as Saturday and Sunday for Brunch. In addition to the restaurant, the elegant Grand Ballroom can accommodate weddings, corporate retreats, conferences and banquets for up to 450 seated guests.
We are seeking a dedicated, flexible, high energy Chef de Cuisine/Sous Chef , who has a passion for hospitality and guest satisfaction.
Ideal candidate has 6+ years experience in fine dining restaurants with a strong background in three or four star Italian environments as well as large production kitchens.
Qualifications:
Culinary degree preferred
Knowledge if Italian Cuisine
Previous supervisor responsibility is required
Must have thorough knowledge of food handling and preparation techniques of large catered functions
Must have knowledge of food and beverage preparation techniques as well as health department regulations
Must have excellent organizational and communicational skills
Must have the ability to assist in developing new, creative menus
Must maintain high quality standards & the ability to communicate effectively
Must be able to provide 3 professional references
Bi-lingual preferred (English / Spanish)
Responsibilities include:
Oversee all aspects of the daily operation
Management of the kitchen and food production areas
Conducts and oversees prep
Supervises and coordinates kitchen staff to ensure food is prepared according to chef and customer specifications
Ensures compliance with health department regulations ensuring "A" rating
Maintains kitchen facilities and equipment
Expedites orders
Working on the line
Staff scheduling.
Organizing food orders, inventory and food costs
Assists in menu development
Assists and supports the Executive Chef
Assists Executive Chef in selecting and training kitchen staff
Offers guidance preparation, cooking and presentation
Enforces health and safety standards in the kitchen
Helps to ensure customers are served efficiently and effectively
Supervises and managing kitchen staff
Due to the demands of the Hotel, restaurant & banquet facility candidates must be willing to adhere to a flexible schedule, including weekends & holidays.
Vacancy expired!