Chef de Cuisine
Primary Responsibilities: Responsible for organization, preparation, cooking and execution of menu. Work alongside and supervise line cooks. Responsible for daily station set up, some banquet prep and A La Carte prep. Must be proficient at all types of cooking. A good knowledge of soup and sauce making is preferred. Must be available for shift work to include days and/or nights, weekends, and holidays. Assume day to day operations in absence of Exec Sous Chef. Work closely with Garde Manger to ensure both hot and cold units are working together. Work with Exec Sous Chef on daily specials and new menu ideas. Position Requirements: Must have minimum of 5 years of experience as a Sous Chef, Banquet Chef, or Lead Line Chef. Must have experience with cutting meats and filleting fish. Must be organized, quality oriented, team player and possess good sanitation practices. Must be able to shuck clams and oysters. Sanitation certificate should be current. Must be able to stand for long periods, during the work shift. Fine Dining experience. High demand, fast paced environment. Communicate job expectations, enforce policy and procedures, and contribute to employee reviews. Execute culinary operation, prepare and complete action plans, implement SOP’s
Education:
Culinary degree a plus but not mandatory. Associates or Bachelor’s degree.
This is a working Chef position that involves line work. Candidate should be proficient at all four of our hot line stations. Full time position which offers health/dental/vision benefits, company matching 401(k), as well as vacation and free meals.
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