Vacancy caducado!
Currently the Griffin Restaurant has an opportunity for Sous Chef to work alongside our Executive Chef Austin Johnson and Chef de Cuisines Dave Brown and Tyler Rogers.
Executive Chef Austin Johnson previously worked in New York City at Eleven Madison Park with Chef Daniel Humm before moving to Noma in Copenhagen with Chef Rene Redzepi, and Oud Sluis in the Netherlands with Chef Sergio Herman. He returned to New York to open the NoMad restaurant with Chef Daniel Humm. Three years later, he took the position of Executive Chef at The Krebs restaurant in Skaneateles, New York. Another three years later, Austin moved to Paris to become Executive Chef at restaurant Frenchie, running three restaurants in Paris as well as Frenchie Covent Garden in London. Johnson recently won his 1st Michelin Star with Frenchie restaurants (London & Paris) and is a featured guest Chef in Aspen, Atlanta, Omaha, South Korea and other special dinner events.
Position Overview:
Oversees the activities of the kitchen staff and monitors food preparation and presentation in the absence of the Executive Chef and Chef de Cuisine.
Kitchen Responsibilities:
Leads kitchen team in Chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation, engineering, and costing
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Maintain a positive and professional approach with coworkers and customers
Comply with and enforce sanitation regulations and safety standards
Ensures employees are cross-trained to support successful daily operations.
Assist in Menu Development – Assist in the development and implementation of a fresh and cost-effective menu of offerings taking advantage of fresh local ingredients from the Farmers Market at MAD. Select and develop recipes as well as standardize production recipes to ensure consistent quality.
Minimum Qualifications
Education, Training, and Traits:
High school diploma or GED.
Culinary Arts Degree preferred.
Strong background in food service management including implementation of effective inventory and cost analysis programs.
Must be familiar and comfortable working with computer applications including the Microsoft Office suite of programs as well as standard POS systems.
Ability to read, analyze, and interpret common technical publications, financial reports, and legal documents.
Ability to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions.
Creative skills in areas such as food presentation, menu development, and writing.
Good communication skills including internal and external presentations as well as general guest relations.
Must be able to meet the public and the organization in a professional and courteous manner.
Must be able to communicate effectively with BOH, FOH, managers, and all members of staff.
Work Experience:
Minimum of 2 years related experience in the culinary/restaurant field with at least 1 year of management experience
Knowledge of Farm to Table is a plus.
Physical Requirements and Work Environment:
Must be able to tolerate loud noise levels & busy environments.
Must be willing to work morning, evening, and weekend hours as required.
Must be able to work in a high functioning kitchen for prolonged periods of time.
Good eye/hand coordination.
Must be able to bend and stretch.
Must be able to lift up to 40 pounds.
Visual acuity to review written materials is required for this job.
Must be able to travel via auto or airplane on occasion.
Applicants for employment in the U.S. must possess work authorization, which does not require sponsorship by employer for a visa.
Equal Employment Opportunity
El Dorado Festivals and Events, Inc. is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, genetic information, arrest record, or any other characteristic protected by applicable federal, state or local laws.
Hiring Practices
The preceding job description has been designed to indicate the general nature and level of work performed by the Chef De Cuisine. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required by this position.
El Dorado Festivals & Events, Inc., recruitment policies are designed to place the most highly qualified persons available in a timely and efficient manner. El Dorado Festivals & Events, Inc., may pursue all avenues available, including promotion from within, employee referrals, outside advertising, employment agencies, Internet recruiting, job fairs, college recruiting and search firms.
Vacancy caducado!