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Job details
Company: Boykin's Hospitality Recruiting Concepts
Job Title: Chef de Cuisine - Fine Dining (Free Standing) Restaurant
Job Category: Chef de Cuisine
Industry Categories:
Job description: Located on the Outer Banks of North Carolina and offering spectacular views of the Currituck Sound in Duck, NC. The Left Bank Fine Dining Restaurant is on the grounds of the luxurious Sanderling Resort Spa & Conference Center. The Outer Banks' only true resort boasts a unique natural environment and secluded ocean beaches offering the ultimate Outer Banks vacation spot.

An intimate 60-seat dining room beautifully decorated with custom cherry millwork, museum quality collection of porcelains and an exhibition kitchen, it draws inspiration for it's name from both The Left Bank of Paris, France and it's geographical location on the Outer Banks. The Left Bank serves French inspired, contemporary American cuisine. complemented by a carefully selected award winning collection of fine wines. The menu is created for a sophisticated palate and recommended for diners expecting a memorable fine dining experience. It is a constantly changing format to reflect the seasons and offers a 3 and 7 course chef's tasting menu. The chef's tasting menu will be created upon request by the Chef De Cuisine and his talented trained staff.

This opportunity is for an extremely talented, high energy, dynamic, experienced and motivated Chef de Cuisine

The position requires a high level of culinary skills and creativity, professionalism, aggressive guest service / hospitality skills, excellent organization, communication skills, strong multi-tasking capabilities, computer literate and detail orientation. To be successful you must possess organizational and time management skills.

The responsibilities of the Chef de Cuisine include, but are not limited to:

Oversee every function of the kitchen: purchasing, production, presentation and quality of food; hiring, training and development of associates and all related activity; financial status and pleasing guests by producing the best food with the culinary skills

Trains all associates in the kitchen how to perform their job duties

Schedules, evaluates and directs all personnel

Ensures all food served is of high quality, properly prepared according to recipe and is expedited in a smooth and efficient manner, this includes working the line during peak times

Supervises entire kitchen staff and provides supervisory guidance, aide and counsel for all kitchen associates

Ensures sanitation standards are maintained in all kitchen areas

Responsible for review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses

Learns, understands and refers to the Standard Operating Procedures

Communicates expectations daily with Sous Chef to ensure smooth, continuous operation

Ensures that prescribed cleaning schedules are followed and maintained at all times

Participates in the establishment of goals, standards and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation
Job Requirements: Maintains all use records, roast meat charts, recipe cards, etc., at all times

Prepares recipe cards and picture presentation of all menu items

Ensures payroll hours are submitted to Human Resources on a timely basis as well as proper staffing of the kitchen for adequate coverage while man hours are not wasted and adequate preparation is done for the meal period while avoiding waste through preparation

Ensures that approved recipes are followed at all times without deviation, ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.

Understands budget applications and conforms to budget requirements

Provides for a safe work environment by following all safety and security procedures and rules.

Interviews and hires new personnel when needed. Reviews and approves all reviews, hires, transfers, warning notices, counseling sessions and terminations.


Skills: The position requires a high level of professionalism, excellent organization, communication skills, strong leadership capabilities and detail orientation. To be successful you must possess excellent customer service, organizational and time management sk
Special Skills:
Scratch Skills:
Language requirements:
  • English-fluent (read & write)
Employment type:
  • Full Time
Salary Range: Unspecified
 
Other Information
 
Degree: Chef Diploma/Degree
Special Education:
Experience (year): 5
Job Location: Outer Banks - Duck-NC-USA
Special Experience:
  • Culinary/Hospitality Schools
Industry Experience:
Location Experience:
Post Date: 03/09/2006
 
Contact Information
 
Name: Boykin's Hospitality Recruiting Concepts
Address: c/o Boykin HRC45 West Prospect AvenueSuite #1515
City: Cleveland
Postal or ZIP Code: 44115
State/Prov: Oh
Country: USA
Fax: 775-307-2554
E-mail: resumes@boykin.com
URL: http://www.boykin.com
 
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