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RESPONSIBILITIES Staff, Management and Personnel Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times Make employment and termination decisions for BOH team in concert with GM Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience Continually strive to develop BOH staff in all areas of managerial and professional development Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback Guest Service and Care Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives Train all Management and staff on menu standards, presentation, and expectations Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations Participate in marketing, off-site events, and media outreach as requested/required Support development and execution of off-site catering, as required Operational / Financial Work with GM to develop and manage operating budget for back of the house operations Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met Oversee the kitchen’s profitability Manage on and off-site catering events Maintain a positive working relationship with vendors, suppliers and maintenance personnel Ensure all health and safety restaurant policies and procedures are followed Oversee the effective management of all food items, other supplies, and inventories as needed Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests Food and Beverage Planning, Health and Safety Responsible for ensuring consistent high quality food preparation and presentation Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item Maintain accurately budgeted food cost in conjunction with data entry and reporting As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies Review portion control of food quantities to minimize waste QUALIFICATIONS Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed Must be ServSafe Certified (Food) Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations Maintains excellent personal hygiene standards in accordance with MA Health Department Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies Able to follow printed recipes and lists Have a general knowledge of service flow, food and beverages Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager Fluent in English speaking, writing, and understanding Job Type: Full-time Salary: $75,000.00 /year"/> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "JobPosting", "url": "https://www.proven.com/jobs/view/45844?ref=56712", "title": "Executive Chef", "description": "<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. 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Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. 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var maskOn = false; function resizeTitleContainer() { var height = $("#job-title.job-post-container").height() + $(".apply-widget").height(); $("#job-title.job-post-container").height(height); $("#job-title.job-post-container .background").height(height); $("#job-title.job-post-container .foreground").height(height); } $(document).ready(function() { $("#apply-form-location").append($(".apply-widget")); var height = $("#job-title.job-post-container .inner").height() + 20; $("#job-title.job-post-container").height(height); $("#job-title.job-post-container .background").height(height); $("#job-title.job-post-container .foreground").height(height); $("#show-apply-form").click(function(e) { e.preventDefault(); if($(this).hasClass('disabled')) return; $("#show-apply-form").hide(); $(".apply-form-link").hide(); // resizeTitleContainer(); $(".apply-widget").slideToggle(400); }); $("#cover-letter-link").click(function(e) { e.preventDefault(); $("#cover-letter-link").hide(); $("#cover-letter-container").show(); 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$("#user_identifier").focus(); }); function processResumeInfo(responseObject) { var message; var showDebug = false if (showDebug) { console.log(responseObject); } responseObject = eval('(' + responseObject + ')'); if(responseObject.result == FAILURE) { $("#deleteMe").parent().css("width", "80px"); $("#submit-btn").button("reset"); if (!responseObject.message) { message = "There was a problem saving your application."; } else { message = responseObject.message; } bootbox.alert(message); } else { window.location.href = "/workers/activate?jid=45844"; } } </script> <div> <a href="#" id="show-apply-form" class="light-green-btn" role="button" title="Apply Now" style="width:100%;">APPLY NOW</a> <div class="clearfix"></div> </div> <div class="apply-widget" style="display: none;"> <h3>To apply, please fill in the information below</h3> <div class="existing-account">Already have an account? <a href="/pages/login" id="login-link" class="blue-link" title="Log In Now">Log In Now</a></div> <div class="form-body apply-form"> <form action="/workers_ajax/createAccountFromResume/31004/45844" class="errorsRight" id="buildProfileForm" enctype="multipart/form-data" method="post" accept-charset="utf-8"><div style="display:none;"><input type="hidden" name="_method" value="POST"/></div> <div class="form-group row"> <div class="col-sm-12"> <h4>Contact Information:</h4> </div> <div class="form-field col-sm-6"> <input class="required" type="text" name="data[Worker][fname]" id="fname" placeholder="First Name" /> </div> <div class="clearfix"></div> <div class="form-field col-sm-6"> <input class="required" type="text" name="data[Worker][lname]" id="lname" placeholder="Last Name" /> </div> <div class="clearfix"></div> <div class="form-field col-sm-6"> <div class="input text"><input name="data[Worker][unique_identifier]" placeholder="email@example.com" class="required long" id="unique_identifier" type="text"/></div> </div> <div class="clearfix"></div> </div> <div class="form-group"> <h4>Resume:</h4> <div class="input file"><input type="file" name="data[Worker][resume_file]" id="resume_file" size="14"/></div> </div> <div class="form-group"> <h4>Cover Letter:</h4> <div class="input textarea"><textarea name="data[EmployersJobsRankingsLetter][coverletter]" id="coverletter" class="required" placeholder="Why are you interested in this position? Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div id="job-description"> <p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p> <p><strong><u>RESPONSIBILITIES</u></strong></p> <p><strong>Staff, Management and Personnel</strong></p> <ul> <li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li> <li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li> <li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li> <li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li> </ul> <p><strong> </strong></p> <p><strong>Guest Service and Care</strong></p> <ul> <li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li> <li>Train all Management and staff on menu standards, presentation, and expectations</li> <li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li> <li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li> <li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li> <li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li> <li>Participate in marketing, off-site events, and media outreach as requested/required</li> <li>Support development and execution of off-site catering, as required</li> </ul> <p><strong> </strong></p> <p><strong>Operational / Financial</strong></p> <ul> <li>Work with GM to develop and manage operating budget for back of the house operations</li> <li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li> <li>Oversee the kitchen’s profitability</li> <li>Manage on and off-site catering events</li> <li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li> <li>Ensure all health and safety restaurant policies and procedures are followed</li> <li>Oversee the effective management of all food items, other supplies, and inventories as needed</li> <li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li> <li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li> </ul> <p><strong> </strong></p> <p><strong>Food and Beverage Planning, Health and Safety</strong></p> <ul> <li>Responsible for ensuring consistent high quality food preparation and presentation</li> <li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li> <li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li> <li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li> <li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li> <li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li> <li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li> <li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li> <li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li> <li>Review portion control of food quantities to minimize waste</li> </ul> <p><strong> </strong></p> <p><strong><u>QUALIFICATIONS</u></strong></p> <ul> <li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li> <li>Must be ServSafe Certified (Food)</li> <li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li> <li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li> <li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li> <li>Able to follow printed recipes and lists</li> <li>Have a general knowledge of service flow, food and beverages</li> <li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li> <li>Fluent in English speaking, writing, and understanding</li> </ul> <p> </p> <p>Job Type: Full-time</p> <p>Salary: $75,000.00 /year</p> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=742d92769b0c73eddbc9923f1&ri=9bf1c20678564508ba8109bfda3a2377&job_loc=Hingham%2CMA&q=Executive+Chef&spl=v1%253Ac9g943l4pt4eifZS%253Anm7%252BZo212nC4InoIpeYEZg%253D%253D%253A6XwpqQxpfcsXqBJctTDepL2%252BEwhoYkjuDk7MrIVF4g3Rzwl4X01cfbsHtYzMnxJCwCNzyREbo%252F8uUmxFK4kCh4QmOcS7KTYGqosuZMTuXTwC5yJk%252BzVDnr%252Fx4jS%252BpbzsBabfSZZ1WSGSLWf1ew%253D%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30329136177/" class="blue-link" target="_blank">Multi-Unit Executive Chef</a></p> <p class="similar-job-company">Linden Ponds by Erickson Senior Living - 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<span class="text-muted">Norwell, MA</span></p> <p class="text-muted similar-job-date"> 1 week ago </p> <p class="voffset4"> <strong>Apply to jobs on the go with Proven mobile</strong> </p> <div> <a href="/candidates/app" target="_blank" title="Download the iPhone App"> <img src="/css/images/App_Store_available.png" width="112" /> </a> <a href="/candidates/app/google" target="_blank" title="Download the Android App"> <img src="/css/images/google_play_badge.png" width="112" /> </a> </div> </div> </div> </div> </div> </div> </div> ', 'scripts_for_layout' => '<script type="text/javascript" src="/js/Views/Jobs/search_jobs.js?1619372465"></script>' ) $search_text = '' $search_location = '' $show_thank_you = (int) 0 $similar_jobs = array( (int) 0 => array( 'Employer' => array( 'company_name' => 'Linden Ponds by Erickson Senior Living' ), 'UtZipcode' => array( 'city' => 'Hingham', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=742d92769b0c73eddbc9923f1&ri=9bf1c20678564508ba8109bfda3a2377&job_loc=Hingham%2CMA&q=Executive+Chef&spl=v1%253Ac9g943l4pt4eifZS%253Anm7%252BZo212nC4InoIpeYEZg%253D%253D%253A6XwpqQxpfcsXqBJctTDepL2%252BEwhoYkjuDk7MrIVF4g3Rzwl4X01cfbsHtYzMnxJCwCNzyREbo%252F8uUmxFK4kCh4QmOcS7KTYGqosuZMTuXTwC5yJk%252BzVDnr%252Fx4jS%252BpbzsBabfSZZ1WSGSLWf1ew%253D%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30329136177/', 'title' => 'Multi-Unit Executive Chef', 'description' => '<div><p>Location:</p>Linden Ponds by Erickson Senior Living<p>Linden Ponds is a beautiful 108-acre continuing care retirement community located just 24 miles from Boston on the South Shore in Hingham, Massachusetts. We re part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states and growing. </p><p><span>We are currently searching for an Executive Chef with a passion for great food, hospitality experience, and exceptional leadership skills to join our team. The ideal candidate will be responsible for driving our innovative Signature Dining Programs, which include from-scratch cooking and chef-inspired culinary creations.</span></p><p><span>We provide our residents with a variety of dining options, including multiple on-site restaurants, intimate dining venues, fresh, flavorful food, and chef-inspired culinary creations, all made from scratch.</span></p><p><span><b>Compensation:</b></span></p><ul><li><span>Commensurate with experience starting at $80,000.00 per year.</span></li></ul><p><b><span>What we offer:</span></b></p><ul><li><span>Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law.</span></li><li><span>401k for all employees 18 and over. Company contribution up to 3% once eligible.</span></li><li><span>Free onsite parking at all of our communities and corporate offices</span></li><li>Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age.</li><li>Education assistance, certification reimbursement, and student loan refinancing partnership programs are available.</li><li><span>Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives</span></li><li><span>State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence.</span></li><li><span>Award-winning "Best Places to Work" and "5-Star" industry recognition</span></li></ul><p><b><span>How you will impact our mission and growth:</span></b></p><ul><li><span>Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. </span></li><li><span>Supervise, implement and maintain core menus and recipe management system and BOH computer system.</span></li><li><span>Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit.</span></li><li><span>Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP).</span></li><li><span>Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved.</span></li><li><span>Ensure optimum food quality/presentation.</span></li><li><span>Develop and maintain relationships with residents through dining room visits and meetings.</span></li></ul><p><span>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</span></p><p><b><span>What you will need:</span></b></p><ul><li><span>Certification from a culinary training program or equivalent</span></li><li><span>Minimum 3 years proven track record as Executive Chef </span></li><li><span>ServSafe certified preferred</span></li><li><span>Possess creative skills in food preparation and presentation</span></li><li><span>Proven time management and organizational skills</span></li></ul><p><span>Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.</span></p></div>', 'post_date' => '2024-05-01T18:39:59Z' ) ), (int) 1 => array( 'Employer' => array( 'company_name' => 'BLC Recruiting' ), 'UtZipcode' => array( 'city' => 'Boston', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=7470619dc13c73edde16ac8a1&ri=9bf1c20678564508ba8109bfda3a2377&job_loc=Boston%2CMA&q=Executive+Chef&spl=v1%253AwhdF88jdwTyeFaih%253AqLvZuxodTFfhpCeGzPemmg%253D%253D%253AqBe0m7g6jexC1Lc3WCJ3yB%252FG%252B3wSZAsVEcKQ89%252BYrO78I%252BhX72uObU3ytqI6NB7rozXRyRK0PW9Sg4UIx9cVrixYEHjHH%252FQNWFCph%252FIwHZUwaHbkuXrP1XnTABA9S6XGfQfX&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30234699206/', 'title' => 'Executive Chef', 'description' => '<p><strong>Restaurant Executive Chef - Upscale Casual</strong></p><p>The ideal candidate must have an experience as an Executive Chef in a high-volume upscale casual dining restaurant.</p><p><br></p><p><strong>Compensation: </strong>$85,000.00 to $95,000.00/year plus annual bonus</p><p><br></p><p><strong>Responsibilities of the Executive Chef</strong></p><ul><li>Prepare a wide variety of food products from scratch</li><li>Develop, plan, organize, and conduct formal training sessions for employees</li><li>Plan, coordinate and supervise the work activity throughout the day</li><li>Maintain inventory of foods and supplies for the area of assignment and maintain controls over these areas</li><li>Maintain impeccable personal hygiene, as well as high work and safety standards</li></ul><p><br></p><p><strong>Requirements of the Executive Chef</strong></p><ul><li>A culinary degree from an accredited university is preferred but not required</li><li>At least 5 years in a leadership role as Executive Chef</li><li>A passion and love for food and service must be evident</li><li>Experience in high-volume fine dining/casual upscale dining restaurant</li><li>Comprehensive knowledge of profit and loss</li></ul><p><br></p><p><strong>Benefits</strong></p><ul><li>Paid Holidays / Vacation</li><li>Medical, dental and vision insurance</li><li>Life Insurance</li><li>Disability Insurance</li><li>Accidental Death & Dismemberment Insurance</li><li>Paid Sick Leave</li><li>Profit sharing</li><li>Severance Pay</li><li>401K</li></ul><p></p>', 'post_date' => '2024-04-22T20:13:36Z' ) ), (int) 2 => array( 'Employer' => array( 'company_name' => 'Compass Group USA' ), 'UtZipcode' => array( 'city' => 'Norwood', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=740c2008f62c73edd9d2b5d91&ri=9bf1c20678564508ba8109bfda3a2377&job_loc=Norwood%2CMA&q=Executive+Chef&spl=v1%253Abzo3lBpcDXxuyTOU%253ABydAFxNJC0pSCDudqtcDhA%253D%253D%253AzVZhsVPWr7LjCJcrxfDmv2upJU%252B3RnXqTmXp4l6bGv3A8YkGOMECIIRIOkIxeeHmYkgCL6kuVCcJrtSffAqLlnqyEZ2tcrDP6Hx0eok1rRoSrkQ45RUtTVh8RSuMB%252B9dtrzj63WqOrWcu%252BMt&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30297358103/', 'title' => 'Executive Chef', 'description' => '<p><strong>Salary:</strong> Up to $100,000 </p><p><br></p><p>Job Summary</p><p>Working as an<strong> Executive Chef</strong>, you are responsible for overseeing all culinary functions for a high-volume corporate dining account. You will run and lead a team of associates and be responsible for all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: </p><p><strong>Key Responsibilities:</strong></p><ul><li>Manages cost controls and controls expenditures for the account</li><li>Plans and creates all menus</li><li>Purchases and manages inventory</li><li>Rolls out new culinary programs in conjunction with marketing and culinary team</li></ul><p><strong>Preferred Qualifications:</strong></p><ul><li>Three to five years of culinary management experience</li><li>High-volume production and catering experience is required</li><li>Previous experience managing cost controls</li><li>Desire to learn and grow with a top-notch foodservice company</li><li>Culinary degree preferred</li></ul><li></li>', 'post_date' => '2024-04-27T03:26:18Z' ) ), (int) 3 => array( 'Employer' => array( 'company_name' => 'Lafayette Hospitality' ), 'UtZipcode' => array( 'city' => 'Boston', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=7449577d0e5c73eddd85c2861&ri=9bf1c20678564508ba8109bfda3a2377&job_loc=Boston%2CMA&q=Executive+Chef&spl=v1%253A4Y9C1V1kvaIEFCDe%253AEP5DS6647jfFMTGdGnFiGg%253D%253D%253AkWPgbHfauBx%252FSwqHkpszldBfblLX2s6QOuVEVyk1yzqXbkqtdvJQm5oCXuxgv%252FYA6nNpMgPrnRK9pudsYgivG3ZjGZepDmpre3X%252BziiDj7IPfmAAz60go%252F%252FwfEsk0ZDG2odc&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30225077194/', 'title' => 'Executive Chef', 'description' => '<p>The ideal candidate is a seasoned chef with a background in fine dining and Mediterranean cuisine. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.</p><p></p>', 'post_date' => '2024-04-18T15:25:31Z' ) ), (int) 4 => array( 'Employer' => array( 'company_name' => 'ClubCorp' ), 'UtZipcode' => array( 'city' => 'Norwell', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=74baaa54768c73edd2ba10111&ri=9bf1c20678564508ba8109bfda3a2377&job_loc=Norwell%2CMA&q=Executive+Chef&spl=v1%253AE2ExNK4%252BSPv7ufxt%253A9%252FV%252BEMf88RjM6%252F2p3%252BXmUQ%253D%253D%253A6JJvAX33%252BZoyzaSYqJSaaTvUfNHeHEFBlD3gROJOAXJ5uV3erwvuD9XifWb73gSo7%252FvjLtvSTVleWGRmlmFoIhLc%252FtQ%252Bb5l%252FNMSU1nPK5FUcsmy%252BTn3zgXbgKzE3h26ysgEB&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30173061727/', 'title' => 'Line Cook', 'description' => '<p>Line Cook in Sandwich, MA at The Ridge Club **Location:** </p><p>**Job Description**</p><p>Cook The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. They supports a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also helps to ensure the safety of fellow Employee Partners.</p><p>Responsibilities </p><p>* Maintains clean and safe work environment</p><p>* Assists the Executive Chef and Sous Chef's with any task requested</p><p>Job Qualifications </p><p>* Prior experience as a Cook required</p><p>* Working knowledge of broiler, pantry and saut stations</p><p>* Diplomatic team player able to foster relationships with Members, Employee Partners and Guests</p><p>* Possesses a passion for exceeding Member expectations and a commitment to excellence </p><p>* Providing the highest quality Member and guest experience</p><p>(Internal Candidates should be ServSafe certified)</p>', 'post_date' => '2024-04-23T08:39:12Z' ) ) ) $title_for_layout = 'Executive Chef' $metatag_description = 'Executive Chefcompanies at Proven' $unique_name = 'realfood-consulting-inc-norwell-ma' $reference_number = '56712' $mobile_image = '' $display_company_title = 'Jobs at RealFood Consulting, Inc.' $employer = array( 'EmployersJob' => array( 'id' => '45844', 'employer_id' => '31004', 'ats_url' => '', 'url' => '', 'title' => 'Executive Chef', 'craigslist_city' => 'cape cod / islands', 'craigslist_sub_city' => '', 'craigslist_sub_sub_city' => '', 'craigslist_state' => 'Massachusetts', 'open' => '1', 'post_date' => '2019-06-04 15:51:00', 'duration' => 'full time', 'anonymous_post' => '1', 'compensation' => '', 'zip' => '02061', 'description' => '<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p> <p><strong><u>RESPONSIBILITIES</u></strong></p> <p><strong>Staff, Management and Personnel</strong></p> <ul> <li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li> <li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li> <li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li> <li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li> </ul> <p><strong> </strong></p> <p><strong>Guest Service and Care</strong></p> <ul> <li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li> <li>Train all Management and staff on menu standards, presentation, and expectations</li> <li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li> <li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li> <li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li> <li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li> <li>Participate in marketing, off-site events, and media outreach as requested/required</li> <li>Support development and execution of off-site catering, as required</li> </ul> <p><strong> </strong></p> <p><strong>Operational / Financial</strong></p> <ul> <li>Work with GM to develop and manage operating budget for back of the house operations</li> <li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li> <li>Oversee the kitchen’s profitability</li> <li>Manage on and off-site catering events</li> <li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li> <li>Ensure all health and safety restaurant policies and procedures are followed</li> <li>Oversee the effective management of all food items, other supplies, and inventories as needed</li> <li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li> <li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li> </ul> <p><strong> </strong></p> <p><strong>Food and Beverage Planning, Health and Safety</strong></p> <ul> <li>Responsible for ensuring consistent high quality food preparation and presentation</li> <li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li> <li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li> <li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li> <li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li> <li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li> <li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li> <li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li> <li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li> <li>Review portion control of food quantities to minimize waste</li> </ul> <p><strong> </strong></p> <p><strong><u>QUALIFICATIONS</u></strong></p> <ul> <li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li> <li>Must be ServSafe Certified (Food)</li> <li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li> <li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li> <li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li> <li>Able to follow printed recipes and lists</li> <li>Have a general knowledge of service flow, food and beverages</li> <li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li> <li>Fluent in English speaking, writing, and understanding</li> </ul> <p> </p> <p>Job Type: Full-time</p> <p>Salary: $75,000.00 /year</p>', 'unique_name' => '', 'created_date' => '2019-06-04 15:43:55' ), 'Employer' => array( 'lat' => '42.15679932', 'lon' => '-70.82129669', 'id' => '31004', 'company_name' => 'RealFood Consulting, Inc.', 'company_logo' => '', 'simple_posting_process' => '1', 'user_id' => '726842', 'zipcode' => '02061', 'city' => 'Norwell', 'street_address' => '', 'street_address2' => null, 'state' => 'MA' ), 'UtZipcode' => array( 'zipcode' => '02061', 'city' => 'Norwell', 'state_prefix' => 'MA' ), (int) 0 => array( 'hasApplied' => false, 'is_favorite' => false ) ) $is_swinomish = false $is_hiring = (int) 1 $page = '' $success = (int) 0 $broadcast = (int) 0 $external_job_board = '' $is_worker = false $isMobile = false $isWorker = false $isSales = false $isEducator = false $adminLoggedIn = false $isEmployer = false $loggedIn = false $isFacebookAppUser = false $campaign = 'NONE' $content_for_layout = ' <script type="text/javascript"> var autocomplete = false; var sortOrder = "relevance"; </script> <meta property="og:title" content="Executive Chef"/> <meta property="og:type" content="website"/> <meta property="og:url" content="https://www.proven.com/jobs/view/45844?ref=56712"/> <meta property="og:image" content="/css/images/proven_logo.png"/> <meta property="og:site_name" content="Proven"/> <meta property="og:description" content="This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met. RESPONSIBILITIES Staff, Management and Personnel Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times Make employment and termination decisions for BOH team in concert with GM Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience Continually strive to develop BOH staff in all areas of managerial and professional development Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback Guest Service and Care Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives Train all Management and staff on menu standards, presentation, and expectations Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations Participate in marketing, off-site events, and media outreach as requested/required Support development and execution of off-site catering, as required Operational / Financial Work with GM to develop and manage operating budget for back of the house operations Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met Oversee the kitchen’s profitability Manage on and off-site catering events Maintain a positive working relationship with vendors, suppliers and maintenance personnel Ensure all health and safety restaurant policies and procedures are followed Oversee the effective management of all food items, other supplies, and inventories as needed Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests Food and Beverage Planning, Health and Safety Responsible for ensuring consistent high quality food preparation and presentation Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item Maintain accurately budgeted food cost in conjunction with data entry and reporting As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies Review portion control of food quantities to minimize waste QUALIFICATIONS Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed Must be ServSafe Certified (Food) Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations Maintains excellent personal hygiene standards in accordance with MA Health Department Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies Able to follow printed recipes and lists Have a general knowledge of service flow, food and beverages Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager Fluent in English speaking, writing, and understanding Job Type: Full-time Salary: $75,000.00 /year"/> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "JobPosting", "url": "https://www.proven.com/jobs/view/45844?ref=56712", "title": "Executive Chef", "description": "<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p> <p><strong><u>RESPONSIBILITIES</u></strong></p> <p><strong>Staff, Management and Personnel</strong></p> <ul> <li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li> <li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li> <li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li> <li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. 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Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li> <li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li> <li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li> <li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li> <li>Review portion control of food quantities to minimize waste</li> </ul> <p><strong> </strong></p> <p><strong><u>QUALIFICATIONS</u></strong></p> <ul> <li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li> <li>Must be ServSafe Certified (Food)</li> <li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li> <li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li> <li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li> <li>Able to follow printed recipes and lists</li> <li>Have a general knowledge of service flow, food and beverages</li> <li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li> <li>Fluent in English speaking, writing, and understanding</li> </ul> <p> </p> <p>Job Type: Full-time</p> <p>Salary: $75,000.00 /year</p>", "datePosted": "2019-06-04T15:51:00+00:00", "jobLocation": { "@type": "Place", "address": { "@type": "PostalAddress", "addressLocality": "Norwell", "addressRegion": "MA" } } } </script> <script type="text/javascript"> $(document).ready(function() { $("#phone_number").mask(PHONE_NUMBER_FORMAT); 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Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div id="job-description"> <p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p> <p><strong><u>RESPONSIBILITIES</u></strong></p> <p><strong>Staff, Management and Personnel</strong></p> <ul> <li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li> <li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li> <li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li> <li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li> </ul> <p><strong> </strong></p> <p><strong>Guest Service and Care</strong></p> <ul> <li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li> <li>Train all Management and staff on menu standards, presentation, and expectations</li> <li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li> <li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li> <li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li> <li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li> <li>Participate in marketing, off-site events, and media outreach as requested/required</li> <li>Support development and execution of off-site catering, as required</li> </ul> <p><strong> </strong></p> <p><strong>Operational / Financial</strong></p> <ul> <li>Work with GM to develop and manage operating budget for back of the house operations</li> <li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li> <li>Oversee the kitchen’s profitability</li> <li>Manage on and off-site catering events</li> <li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li> <li>Ensure all health and safety restaurant policies and procedures are followed</li> <li>Oversee the effective management of all food items, other supplies, and inventories as needed</li> <li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li> <li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li> </ul> <p><strong> </strong></p> <p><strong>Food and Beverage Planning, Health and Safety</strong></p> <ul> <li>Responsible for ensuring consistent high quality food preparation and presentation</li> <li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li> <li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li> <li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li> <li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li> <li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li> <li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li> <li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li> <li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li> <li>Review portion control of food quantities to minimize waste</li> </ul> <p><strong> </strong></p> <p><strong><u>QUALIFICATIONS</u></strong></p> <ul> <li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li> <li>Must be ServSafe Certified (Food)</li> <li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li> <li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li> <li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li> <li>Able to follow printed recipes and lists</li> <li>Have a general knowledge of service flow, food and beverages</li> <li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li> <li>Fluent in English speaking, writing, and understanding</li> </ul> <p> </p> <p>Job Type: Full-time</p> <p>Salary: $75,000.00 /year</p> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=742d92769b0c73eddbc9923f1&ri=9bf1c20678564508ba8109bfda3a2377&job_loc=Hingham%2CMA&q=Executive+Chef&spl=v1%253Ac9g943l4pt4eifZS%253Anm7%252BZo212nC4InoIpeYEZg%253D%253D%253A6XwpqQxpfcsXqBJctTDepL2%252BEwhoYkjuDk7MrIVF4g3Rzwl4X01cfbsHtYzMnxJCwCNzyREbo%252F8uUmxFK4kCh4QmOcS7KTYGqosuZMTuXTwC5yJk%252BzVDnr%252Fx4jS%252BpbzsBabfSZZ1WSGSLWf1ew%253D%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30329136177/" class="blue-link" target="_blank">Multi-Unit Executive Chef</a></p> <p class="similar-job-company">Linden Ponds by Erickson Senior Living - 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Private Company
This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.
RESPONSIBILITIES
Staff, Management and Personnel
Guest Service and Care
Operational / Financial
Food and Beverage Planning, Health and Safety
QUALIFICATIONS
Job Type: Full-time
Salary: $75,000.00 /year
Other jobs you may like
Linden Ponds by Erickson Senior Living - Hingham, MA
10 hours ago
BLC Recruiting - Boston, MA
1 week ago
Compass Group USA - Norwood, MA
5 days ago
Lafayette Hospitality - Boston, MA
1 week ago
ClubCorp - Norwell, MA
1 week ago
Apply to jobs on the go with Proven mobile
Nr | Query | Error | Affected | Num. rows | Took (ms) |
---|---|---|---|---|---|
1 | SELECT `EmployersJob`.`id`, `EmployersJob`.`employer_id`, `EmployersJob`.`ats_url`, `EmployersJob`.`url`, `EmployersJob`.`title`, `EmployersJob`.`craigslist_city`, `EmployersJob`.`craigslist_sub_city`, `EmployersJob`.`craigslist_sub_sub_city`, `EmployersJob`.`craigslist_state`, `EmployersJob`.`open`, `EmployersJob`.`post_date`, `EmployersJob`.`duration`, `EmployersJob`.`anonymous_post`, `EmployersJob`.`compensation`, `EmployersJob`.`zip`, `EmployersJob`.`description`, `EmployersJob`.`unique_name`, `EmployersJob`.`created_date`, `Employer`.`lat`, `Employer`.`lon`, `Employer`.`id`, `Employer`.`company_name`, `Employer`.`company_logo`, `Employer`.`simple_posting_process`, `Employer`.`user_id`, `Employer`.`zipcode`, `Employer`.`city`, `Employer`.`street_address`, `Employer`.`street_address2`, `Employer`.`state`, `UtZipcode`.`zipcode`, `UtZipcode`.`city`, `UtZipcode`.`state_prefix` FROM `proven_production`.`employers_jobs` AS `EmployersJob` LEFT JOIN `proven_production`.`ut_zipcodes` AS `UtZipcode` ON (`EmployersJob`.`zip` = `UtZipcode`.`zipcode`) LEFT JOIN `proven_production`.`employers` AS `Employer` ON (`EmployersJob`.`employer_id` = `Employer`.`id`) WHERE `EmployersJob`.`id` = 45844 LIMIT 1 | 1 | 1 | 1 | |
2 | SELECT COUNT(*) AS `count` FROM `proven_production`.`employers_jobs` AS `EmployersJob` LEFT JOIN `proven_production`.`ut_zipcodes` AS `UtZipcode` ON (`EmployersJob`.`zip` = `UtZipcode`.`zipcode`) WHERE `EmployersJob`.`employer_id` = 31004 AND `EmployersJob`.`open` = 1 | 1 | 1 | 1 | |
3 | SELECT `User`.`unique_name`, `User`.`email_validated` FROM `proven_production`.`users` AS `User` LEFT JOIN `proven_production`.`workers` AS `Worker` ON (`Worker`.`user_id` = `User`.`id` AND `User`.`is_worker` = 1) WHERE `User`.`id` = 726842 AND `User`.`active` = 1 LIMIT 1 | 1 | 1 | 0 | |
4 | SELECT `EmployerMobileImage`.`file_name` FROM `proven_production`.`employer_mobile_images` AS `EmployerMobileImage` WHERE `EmployerMobileImage`.`employer_id` = 31004 LIMIT 1 | 0 | 0 | 0 | |
5 | SELECT `User`.`unique_name`, `User`.`email_validated` FROM `proven_production`.`users` AS `User` LEFT JOIN `proven_production`.`workers` AS `Worker` ON (`Worker`.`user_id` = `User`.`id` AND `User`.`is_worker` = 1) WHERE `User`.`id` = 726842 AND `User`.`active` = 1 LIMIT 1 | 1 | 1 | 0 | |
6 | SELECT `BillingTransaction`.`id` FROM `proven_production`.`billing_transactions` AS `BillingTransaction` WHERE `BillingTransaction`.`employers_job_id` = 45844 ORDER BY `BillingTransaction`.`created_date` desc LIMIT 1 | 1 | 1 | 0 | |
7 | SELECT `EmployersJob`.`title`, `EmployersJob`.`description`, `UtZipcode`.`city`, `UtZipcode`.`state_prefix`, `EmployersJob`.`zip` FROM `proven_production`.`employers_jobs` AS `EmployersJob` LEFT JOIN `proven_production`.`ut_zipcodes` AS `UtZipcode` ON (`EmployersJob`.`zip` = `UtZipcode`.`zipcode`) WHERE `EmployersJob`.`id` = 45844 LIMIT 1 | 1 | 1 | 1 |