compensation: 36K-43K per year employment type: full-time
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Chef de Cuisine (Hammondsport, NY)
Pleasant Valley Inn celebrates the cycle of the seasons and the bounty of the land. Using hand-selected produce, meats and dairy products, our team takes pride in crafting menus from the seasonal harvest of local farmers we know and trust. Located in Hammondsport, we work tirelessly to craft an environment that aesthetically and gastronomically reflects the best of our local community.
Responsible for working directly with the Executive Chef/Owner to maintain a well-organized, clean and professionally run kitchen. The quality of food is to be maintained and/or exceed the expectations set out by the Chef/Owner. He/She is responsible for the entire kitchen and dish-room staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES
In conjunction with the General Manager, promote and maintain a team work environment.
Support and implemented management systems including recruitment and staff training, and directing the culinary team towards a positive result. The Chef is responsible for setting the proper prep and ordering quantities.
Maintaining appropriate inventories through the use of ordering systems, pars, line checks and check lists
Controlling costs including COGS and labor
When needed, completing the essential duties of line and prep personnel
Training of all staff on all working stations including but not limited to equipment and skills
Maintain sanitation standards per the health department and maintain high standard in all areas of safety, sanitation and security
Uphold quality of food standards including portion sizing, presentation, food costing and brand
Preventative maintenance of equipment and facility
Administrative duties including scheduling, inventory, invoicing, onboarding, disciplinary action, employee evaluations and other tasks as deemed necessary by the General Manager
Menu maintenance and updates including costing, seasonal updates, special events menus and recipes
Adapt to customers' needs and requests
3yrs experience as CDC, Executive Sous Chef or Sous Chef
High School diploma
Culinary degree or equivalent experience
Food handling certificate (Serv Safe)
Strong inter-team communication skills
Organized with the ability to multitask
Principals only. Recruiters, please don't contact this job poster.
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