Executive Chef/Sous Chef/Line Cook (Buffalo, NY)

compensation: Based on Experience
employment type: full-time

The Head Chef leads and manages a team of line cooks, and in conjunction with the General Manager, maximizes the efficiency and profitability of the restaurant. The Head Chef is responsible for the development and implementation of seasonal menus and daily specials; inventory management and costs; hiring, scheduling, and development of kitchen staff; achieving labor and product cost benchmarks; and maintaining close communication with the General Manager.

The Head Chef must have the following qualifications:
> Creative
> Dedicated with a strong work ethic
> Remains composed and performs effectively under pressure
> Flexible and resourceful Identifies problems and resolves them quickly and efficiently
> Delegates many kitchen tasks simultaneously
> Leads and maximizes the productivity of the kitchen team
> Manages food cost
> Responsible and trustworthy

Must have demonstrated leadership as a chef in an Italian fine dining setting.

Job Type: Full-time

This position will assist the Chef in managing all functions of the kitchen including but not limited to
> Product ordering
> Meal preparation
> Maintaining quality standards, sanitation, and cleanliness
> Training of employees in methods of cooking, preparation, plate presentation, portion, and cost control

The Sous Chef is expected to be a model of excellence in the Kitchen, providing unwavering consistency in regard to meal prep and presentation.

In the Chef's absence, the Sous Chef will manage the Kitchen.

- Must have proven leadership as a Sous Chef in a fine dining setting.

Job Type: Full-time
  • Principals only. Recruiters, please don't contact this job poster.
  • do NOT contact us with unsolicited services or offers

post id: 6960869235



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