Small, private yacht club looking for a motivated, reliable Executive Chef who is energetic, brings a positive attitude, with the ability to remain calm and levelheaded during the rush. The ideal candidate will have 5+ years of experience and be ServSafe certified.
Responsibilities include:
Menu development – Chef will have full control over the menu, weekly specials and any private functions that we may hold. We are a “from scratch kitchen” that serves 60-80 guests per night.
Kitchen operations- Oversee day-to-day kitchen operations (food prep, cooking and presentation) prepare kitchen for opening day, keep kitchen clean and organized daily as well as closing the kitchen at the end of the season.
Leadership- Create kitchen staff schedules, train, and supervise kitchen staff, monitor and supervise all food preparation.
Inventory, Quality control, Food cost- Chef will be responsible for ordering all food and/or kitchen supplies. Closely monitor food costs and stay within budget.
Maintain a clean, sanitized and safe work environment.
Business hours are :
Thursday 4-10
Friday 4-10
Saturday 12-10
Sunday 12-9
Kitchen closes 1 hour prior to closing time.
This is a seasonal, full-time position : 40-55 hours per week. Memorial Day to Columbus Day
Paid weekly : Salary $1,300.00