Sylva/Waynesville just west of Asheville NC, North Carolina
Denver, Colorado
Death Valley National Park, California
Posted: 24-Feb-23
Location: Montauk, New York
Type: Full Time
Salary: 95k-115k
Categories:
Interested in Hiring ACF Certified:
Work Setting:
Salary Details:
WHO WE ARE:
Alchemy Hospitality is a food & beverage lifestyle group will a small collection of restaurants on the East Coast. We are sensitive to the needs of our guests and committed to a company culture that sets us apart and reinforces the fundamentals of good hospitality. At the core of this culture is honesty, integrity, and fairness.
WHO YOU ARE:
We are looking for a talented and experienced Executive Chef who shares our passion for great food and hospitality and possesses the drive to lead a team through service. This position reports directly to the Corporate Executive Chef.
The Executive Chef supervises, and coordinates activities of Cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties below. The Executive Chef possesses the ability to lead and inspire our kitchen staff and is responsible for training, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, excellent leadership skills, experience managing a team of kitchen staff in a high-pressure environment, and passion to deliver an amazing guest experience is essential.
EXPERIENCE LEVEL:
· 5+ years of experience as an Executive Chef, CDC, or Executive Sous Chef in a fast-paced, fine dining or upscale-casual/casual dining concept
· Previous responsibility for effective recruitment, selection, orientation, and training of kitchen team members
· Culinary Degree a plus
JOB TYPE:
· Full-time; Year round or Seasonal Position
· 12-hour shifts
· Weekend availability
RESTAURANT TYPE: Upscale Casual
DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
2. Assumes responsibility for the entire kitchen.
3. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
4. Gives instructions to cooking personnel in fine points of cooking, maintaining standards of quality, cost, eye appeal and flavor of foods.
5. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
6. Makes recommendations for maintenance, repair and upkeep of the kitchen, equipment, and other areas.
7. Ensures that all food meets the highest quality standards and is served on time.
8. Maintains proper food quality, safety, sanitation, cost control, recipe adherence, leadership.
9. Coordinating kitchen staff and assisting them as required.
10. Assists with hiring and training staff to prepare and cook all menu items according to company standards.
11. Stock takes ingredients and equipment, and places orders as needed.
12. Enforces best practices by training, following up, and retraining if needed.
13. Incorporates feedback from restaurant staff and guests to make improvements or resolve issues.
14. Manages food quality, including all prepped items, line items, and any orders coming in from vendors. This includes line checks, food temperatures, FIFO food rotation.
15. Maintains all recipe adherence, by teaching, coaching and spot-checking ingredients, portions, and cooking procedures to make sure that the recipes are done correctly.
16. Follows and maintains safety and sanitation standards throughout the kitchen by ensuring that kitchen staff is consistently following food safety and HACCP guidelines. This includes but is not limited to, temperature checks, proper cooling and thawing procedures, personal hygiene standards, cleanliness, correct chemical usage, cleaning of equipment, and the cleanliness of the kitchen prep areas, front line, and dish/storage station.
17. Monitors temperatures of all coolers, hot/cold holding, and line equipment.
18. Mentors, coaches, and teaches in a fair and consistent manner.