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:
Founder and President Richard Rosenthal had a vision in the 1980's and began his journey in creating a presence and foundation in the greater Hartford dining community. Today the Max Restaurant Group has evolved into a dynamic organization that operates 8 critically acclaimed high volume, upscale casual and fine dining restaurants and two catering venues through Central New England. With over 600 employees we pride ourselves on our customer service and our creative and innovative approach in delivering our guests the best cuisine. Visit www.maxrestaurantgroup.com to learn more about us!
We have a team of talented, dedicated professionals who deliver a world class dining experience. We are currently seeking an experienced Executive Chef to join our Max Burger team in West Hartford, CT.
Max Burger has been a huge success since it opened in April 2008. It is a high volume fast paced gourmet burger concept. The restaurant has 148 seats and serves about 4,000 meals a week. We use all natural beef, fresh ingredients and we make our own french fries.
The primary objective of the Executive Chef is to create and maintain a food identity equal to the demands of highly distinguished guests. This position is a working and supervisory management position. This position empowers the Executive Chef to make on the spot management decisions as they relate to the appearance and quality of all food product, the security of our perishable and equipment assets, and the productivity and quality of work performed by all kitchen employees. You will be expected to both lead and participate in decisions and discussions that have operational and financial implications.
Responsibilities: Responsible for the smooth operation of all kitchen functions Monitor food quality and presentation of all food product Manage meal service to meet the needs of the dining room Organize and lead daily pre-meal food tastings and discussions Responsible for procurement of products required to maintain continuity of the highest level of service Schedule, manage and develop all kitchen employees Understanding budgets, forecasts and manage all kitchen and labor expenses Immediate reporting and documentation of supply variances, theft and/or waste Assist in the deployment and the management of all company policy changes Knowledge, management and promotion of all products and services
Requirements: 5 years experience as a Sous Chef in a high volume, quality restaurant Culinary degree a plus Physical requirements include standing for long periods on wet floors or uneven surfaces, bending, lifting and carrying up to 50 pounds without assistance, and pushing or pulling of 30 pounds of pressure Respond well to the changing environments of the kitchen, i.e. noise, temperature, etc. Strong organizational, decision making, time management, communication and leadership skills
Benefits: Medical & Dental Insurance with a 50% contribution from the company Short and Long Term Disability Paid Time Off(PTO) Competitive Salary and Bonus Structure Dining Discount at all Max Restaurants Career Growth and Opportunity
The Max Restaurant Group offers a competitive salary based on experience.
Visit www.maxrestaurantgroup.com for more information.
Company Profile:
The Max Restaurant Group is a progressive and dynamic organization that operates 8 critically acclaimed high volume, upscale casual and fine dining restaurants and two catering venues through Central New England.
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