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Executive/Lead Chef
•30 days ago
| Hours | Full-time |
|---|---|
| Location | 13 Port Street Hudson, Massachusetts |
About this job
Responsible for the successful culinary operation under the direction of the Director.
Serves as the primary chef for Restaurant and catered functions.
Involved with all culinary operations including the food production of corporate dining functions.
Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
Duties also include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, counseling, coaching and developing
Three (3) to five (5) years of culinary experience.
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
ServSafe & #174; certified is a plus
Knowledge of Portuguese Cuisine is recommended but not required
*Must be able to work a flexible schedule including mornings, afternoons or evenings shifts and weekends/holidays.
Serves as the primary chef for Restaurant and catered functions.
Involved with all culinary operations including the food production of corporate dining functions.
Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
Duties also include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, counseling, coaching and developing
Three (3) to five (5) years of culinary experience.
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
ServSafe & #174; certified is a plus
Knowledge of Portuguese Cuisine is recommended but not required
*Must be able to work a flexible schedule including mornings, afternoons or evenings shifts and weekends/holidays.
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