Chef de Cuisine

Cherry Valley Hotel; Woburn (MA); In loco; USD 70.000 - 95.000; Tempo pieno

Descrizione del lavoro

Cherry Valley Hotel is seeking a passionate culinary leader to serve as the Chef de Cuisine, acting as the right hand to the Executive Chef. You will oversee culinary production, staff development, and all ordering/receiving/storage to keep the kitchen running efficiently.

You will model leadership on the line, train and develop cooks and trainees, and ensure safety and sanitation across all outlets including the banquet area. Long hours and fast pace are common in this role.

Competenze

• 4–5 years of progressive food & beverage experience, supervisory preferred.
• Experience with a range of kitchen equipment and with computers/software.
• Must be able to lift up to 50 pounds, stand long hours, and communicate in English.

Mansioni

• Be a role model by leading cooks, trainees and staff to deliver the restaurant vision and banquet service; assist in hiring, training and development.
• Delegate tasks to ensure smooth operation and support the bottom line.
• Maintain safety, sanitation and food handling standards following hotel policies.
• Act as Manager on Duty when required.

Conoscenze

Supervisory experience

Kitchen equipment

Computer skills

English communication

Descrizione del lavoro

You are a passionate culinary leader, driven by the art of creating new dishes and concepts that delight guests. As the Executive Chef's right hand, you play a key role in ensuring smooth kitchen operations, from overseeing culinary production to managing staff development. Your expertise in both cooking and leadership helps inspire your team while maintaining high standards of quality and efficiency. In addition to your culinary responsibilities, you will oversee all aspects of ordering, receiving, and storing supplies, ensuring the kitchen runs seamlessly. In the role of Chef de Cuisine,you will

• Be a Role Model - work with the cooks, trainees and support staff to deliver the restaurant vision. Help hire, train and develop them to make great food for all outlets, including your hotel's banquet area. Be a key driver to create an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chef’s absence.
• Be a Delegator - directing the team so all works as it should, training and working the line as needed to support the effort and deliver on the needed bottom line.
• Be a Safety & Security Agent - follow your hotel’s established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures.
• Manager on Duty - if requested.

Job Requirements

At least 4-5 years of progressive experience in food & beverage (culinary), with prior supervisory experience preferred. Relevant college coursework also preferred Fully experienced in use of various pieces of kitchen equipment as well as with computers and relevant software. Physical requirements include the ability to perform medium work - exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. The ability to stand for long periods of time without sitting or leaning. The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels. Near Vision - The ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required. Must be able to multi-task, must possess good communication skills; with the ability to communicate effectively in English.

Equal Opportunity Employer
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