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.
Applicants to this position must reside within a 90 mile radius of the property.
A Connecticut hospitality group is seeking a talented, passionate & proven Executive Chef to lead the culinary team in opening a beautiful new restaurant on the water in the entertainment district of South Norwalk (SoNo) Connecticut. An exciting blend of classic American food with a modern spin, set to open in July 2014.
Maintaining a clear philosophy to support and showcase New York/Connecticut/New England farmers, producers and purveyors, the concept is eclectic mix of a modern NY steakhouse meeting a posh LA seafood joint with daily, quality-driven menus. The spirit of the restaurant is meant to be playful, while still delivering an elegant and high-end feel.
Specific Job Functions:
-Efficiently operates within pre-established food and labor cost controls.
-Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
-Design production schemes and assists in implementation of menu and menu engineering.
-Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.
-Maintains high customer satisfaction through consistently introducing innovative products.
-Establishes measurable goals and objectives that focus on profit, product and people.
-Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
-Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union.
-Ensures that employees have all required certification validated, i.e., Health Cards, and Alcohol Awareness.
-Provides employees with proper training and developmental opportunities that will aid in their career aspirations.
-Ensures kitchen equipment is properly maintained and functioning.
-Actively interacts with guests and consistently coaches? staff on guest relations skills.
-Portrays a professional, charismatic image when interacting with all media.
-Must have at least three years of similar Food and Beverage experience
-Formal culinary training a must
-Must have knowledge of high-temperature steakhouse broilers.
-Existing relationships with New York/Connecticut producers/purveyors are preferred.
-Must possess good communication, organizational, and supervisory skills
-Must have strong coaching and development skills
-Must have prior experience in labor and food cost control
-Minimum Associates Degree in Culinary Arts or recognized formal certified training program from a National Association
-Must have a working knowledge of knives, knife skills and small wares equipment
-Comprehension of English oral and written language. Basic Spanish preferred.
-Ability to work in a high pressure environment
-Must have a working knowledge of health, safety and sanitation procedures
-Must have a working knowledge of weights and measures and various cooking