22 Feb
Chef de Cusisine/Sous Chef (Saugerties)
New York, Hudson valley 00000 Hudson valley USA

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!


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