Job Description

Our established bar/restaurant and craft brewery tasting room is searching for a professional Executive Chef. Responsibilities include creating comprehensive menus, managing and directing food preparation and cooking, and maintaining a cohesive back of house support team.

A successful candidate will employ its culinary and managerial skills to enhance customer experiences, work closely with the front of house management team to ensure consistent high-level service, assist with kitchen staff hiring and training, and thrive in an environment that encourages creativity and efficiency.

Qualifications

• Minimum 3 year proven work experience in kitchen leadership (Kitchen Manager, Supervisor, Sous Chef)
• High volume kitchen experience
• Ability to create and adhere to back of house staffing schedules
• Possess basic computational ability and basic computer skills
• Strong work ethic
• ServSafe Certified is a plus
• Mass Allergen Awareness Training is a plus
• Understanding of various cooking methods, regions, ingredients, equipment and procedures

Responsibilities

• Create and develop food menus that rotate on a weekly and seasonal basis
• Order supplies to stock inventory
• Maintain food costs as set by management
• Assist management with hiring kitchen staff
• Manage and train kitchen staff on prep work and food plating techniques
• Establish kitchen working schedule and assess staff performance
• Manage and supervise food prep and cooking
• Check food plating and temperature
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Ensure the kitchen operates in a timely way that meets quality standards
• Store food products in compliance with safety practices
• Maintain sanitation and safety standards in the kitchen area

Benefits

• Salary based on experience (minimum at industry competitive)
• Health insurance according to NYS guidelines after 90 days
• Paid Time Off
• Job Type: Full-time

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