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Executive Chef

Job Order ID 3103
Province/State New York
City Huntington

Posted Date 4/30/2019

Brief Description

Our client has great casual and upscale dining spots in  Suffolk County offering the best of everything: an innovative menu and family-friendly atmosphere, while bringing our trademark "Main Street" restaurant style to your hometown.

Great upscale   dining spot located in Suffolk County offering the best of everything: an innovative menu,   an outdoor patio and a chance for us to bring our trademark "Main Street" restaurant style.  

In need of a dedicated and passionate hands on Executive Chef to join their team!

 

Job Duties and Responsibilities:

  • Determine how food should be presented, and create decorative food displays.
  • Determine production schedules to ensure timely delivery of services.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Order or requisition food and other supplies needed to ensure efficient operation.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Prepare and cook foods of all types.
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Check the quantity and quality of received products.
  • Inventory control.
  • Acquire and retain all necessary certifications.

 


Requirement Note

Qualifications:

  • Culinary certificate preferred.
  • Relevant experience in the culinary and restaurant industry.
  • Flexibility on working hours (will include nights, weekends, holidays, etc.)
  • must be a working chef  


Contact Details:
Craig Feingold
Craig@execsallied.com
(631) 493-0574 ext. 104