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.
Position Description:
Seeking a hands on restaurant manager/maitre'd with fine dining experience. Attention to detail, ability to motivate,organize and train a must. Candidate must posess good wine knowledge and have bar experience and must have extensive waiter experience, as he/she will play an integral role on the floor during service. Candidate responsible for staffing, payroll, FOH inventory,liquor/wine purchasing, scheduling- entire front of house responsibilities and management functions. Squirrel computer system knowledge a plus. We are looking for someone to grow with us, who will care for the restaurant and treat it as their own. Benefits, etc.
Company Profile:
Michael's on the Hill is located within a Circa 1820 farmhouse, surrounded by acres of rolling lawns, forest and perennial gardens. Spectacular views of the Green The restaurant seats nearly 100 guests, and has a full bar and outside porch available for dining.
We offer locally driven, innovative European cuisine and a welcoming, refined atmosphere. The restaurant was awarded the Sante Magazine Regional Sustainable Restaurant Award and has the Wine Spectator Award of Excellence.
Chef/owner, Michael Kloeti has worked in a variety of settings ranging from New York City?s 4-star Lespinasse, to upcountry comfort food at the award winning Lodge at Koele in Lanaii, Hawaii. The invitation to join the St. Regis Hotel as Chef de Cuisine brought him back to Manhattan, and the decision to raise their family in Vermont led them to the eventual opening of Michael's on the Hill Restaurant in 2002.
His cooking inspiration stems from his childhood--European comfort food, sustainable and unprocessed. By combining this solid foundation with years of diverse training and Vermont?s culinary bounty, Michael has created his own notable cooking style.
As proud members of the Vermont Fresh Network, Local First Vermont and Slow Food, the usage of local, organic products is of premier importance.
Michael has the honor of being recognized as the first ?Vermont Chef of the Year?. He has been a featured chef on various television shows, and international publications and has been invited as a guest chef to locations spanning from the Caribbean on Holland America Cruise Lines to a four-year repeat performance at Disney World?s International Food and Wine Festival. He can be seen on his bi-weekly cooking segment on WCAX Television Morning News, and offers custom cooking classes in his restaurant kitchen.
Located 5 minutes from Stowe (the ski capital of the East) and 25 minutes to Burlington and its international airport, wefeel fortunate to have the opportunity to take advantage of the many extra curricular activities associated with a Vermont resort town, yet be close enough to a city and all of its amenities.
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