Executive Chef at Chestnut Inn

Town of Deposit, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

0.0

Posted On

24 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Supervision, Culinary Arts, Menu Creation, Financial Management, Staff Training, Food Quality Control, Sanitation Standards, Purchasing, Event Planning, Recruitment, Inventory Management, P&L Responsibility, Labor Budgeting, Time Management, Guest Interaction, Problem Solving

Industry

Hotels and Motels

Description

Description Settlers Hospitality is a collection of hospitality brands that includes boutique hotels, diverse restaurants, distinctive event venues and lifestyle offerings. Most are historic properties that have been painstakingly converted into upscale hotel space. Each carefully blends modern amenities with historic touches to reflect the unique heritage and sense of place of each property. SH’s key operating philosophy is to provide an independent and authentic experience that is guest focused and locally flavored. The group’s core mission focuses on the guest experience while incorporating a high standard of hospitality consistent with Triple A four diamond criteria. In essence, SH seeks to apply its common core philosophy, and outstanding services, across all of its brands and interests. Buying local is a critical part of our culture and we support our neighbors as often as possible. The company’s uniquely guest-centric approach, refined through the experience of the principal owner/managers, has made it an industry leader in hospitality, property and restaurant development, as well as hotel operations, management and marketing. We are hiring an Executive Chef to join our team of hospitality professionals. This is a hands-on, back-of-house leadership position with at least 90% of your time spent supervising the kitchen, in a cook and chef capacity, as business needs require. The right candidate will have a great attitude with an ownership and problem-solving mindset, model best practices, and actively coach and train team members. A dedication to serving world-class food is of utmost importance. Strong time and schedule management skills are essential. Knowledge of food, wine, cocktails and craft beer is expected, with at least some fine dining experience. Should have ServSafe Manager certification or able to complete within 30 days of hire. RAMP certification is a plus. Candidate must be a true hospitality-oriented person, and have high standards. Daily, consistent and positive interaction with guests is expected. Settlers Hospitality is a locally owned company -- this is a great opportunity to lead in the local restaurant scene. Responsibilities: Lead and manage all aspects of restaurant operation and culinary department. Collaborate with senior directors to establish vision and launch restaurant. Collaborate with other property managers to execute project launch. Create menus and plates in a creative manner the fits the ideology of the restaurant’s standards. Develops and plans menus considering guests, market conditions, costs, and other applicable factors and oversees its execution. Partner with Corporate Group Chef to lead sales strategy and achieve financial targets. Monitors and achieves food and labor budget. Takes proactive corrective actions when needed. Assume full responsibility for Entire P and L and the locations profitability. Manage financial results for expenses such as COGS on food, Back of House (BOH) labor %s and kitchen supplies within company and industry standards Grow guest counts through exceptional service, word-of-mouth advertising, and community engagement Maintains the highest professional food quality and sanitation standards. Sources and purchases of all necessary culinary supplies. Plans, coordinates, and oversees special events. Recruits, hires, and trains all kitchen staff. Establishes controls to minimize food and supply waste. Executes special projects as assigned, including Manager on Duty responsibilities as needed/ Supervises Cooks and oversees the supervision of production. Prepares, executes and manages execution of service. Provides employee family meals, as required. Safeguards all food preparation by implementing training to increase employee's food handling knowledge and maintains high passing Health Scores. Attends all leadership meetings as directed. Completes alcohol awareness and food safety programs successfully within 30 days of hire. Conducts regular department staff meetings and training. Administers schedules, employee performance evaluations, coaching, and counseling sessions as needed. Works a variety of shifts, as required, including nights, weekends, and holidays. Complies with, reviews, and updates departmental policies and procedures and submits them for approval. Perform the role of line cook, prep cook, and event cook when business needs require. Address and resolve customer concerns, finding opportunities to ‘surprise and delight’ guests. Demonstrate excellent communication skills; be responsive to phone calls, texts, and emails. Establish and maintain the order and inventory of food. Ensure compliance standards are met for all aspects of restaurant. Collaborate and work with the front of house teams to achieve the vision for the concept. Manage staffing and scheduling including assisting in payroll preparation, in part by ensuring staff is properly clocking in/out and schedules are adhered to and labor costs are maintained within budget. Executing other related duties as assign or needs require. Requirements Qualifications: Culinary degree or certificate from a central accredited Culinary Institute or equivalent preferred. A minimum of 5 years of proven culinary experience in a leadership or management position with a proven track record as a manager in the hospitality industry preferred. Must demonstrate an advanced understanding of culinary arts, restaurant management, and event development and execution. Ability to work independently and able to handle multiple priorities/projects at the same time. Must be punctual, reliable, and conscientious. Basic computer skills, MS Office suite including Word, Excel, and Outlook. Ability to lift, carry, and/or move up to 50 pounds. Able to push, pull, bend, stoop, and upward reach. Available to work nights, weekends and holidays. ServSafe Certification - Manager level. Positive attitude with proven ability to partner with a diverse team of colleagues.

Responsibilities

The Executive Chef will lead and manage all aspects of the restaurant operation and culinary department, including establishing vision, creating menus, and achieving financial targets in partnership with senior directors and the Corporate Group Chef. Key duties involve maintaining the highest professional food quality and sanitation standards, managing kitchen staff through recruitment and training, and assuming full responsibility for the location's Profit and Loss.