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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(); $("#coverletter").focus(); }); $(document).keypress(function (eh){ $("#errorsBox").hide(); }); $("#login-link").click(function(e) { e.preventDefault(); $("#join_popup").modal("hide"); $("#login_popup #modalContent").html(""); $.ajax({ type: "POST", url: "/users_ajax/loginDialog/employer_id:31004/job_id:45844", success: function(html){ // update the hidden div layer to contain the form information $("#login_popup #modalContent").html(html); $("#login_popup").modal("show"); } }); }); $.validator.addMethod('tosChecked', function(value, element) { if(!$('#tos:checkbox').is(':checked')) { $('.toswrapper').css("border", "3px solid #CC0033"); return false; } else { $('.toswrapper').css("border", "3px solid #f5f5f5"); return true; } }); $("#submit-btn").click(function(e) { e.preventDefault(); $("#buildProfileForm").submit(); }); $("#buildProfileForm").validate({ submitHandler: function() { $("#submit-btn").button("loading"); $('#buildProfileForm').ajaxSubmit(processResumeInfo); }, rules: { "data[Worker][agreed_to_terms]": { tosChecked: true } }, messages: { "data[Worker][fname]": { required: '' }, "data[Worker][lname]": { required: '' }, "data[Worker][unique_identifier]": { required: '' }, "data[Worker][agreed_to_terms]": { tosChecked: '' } } }); $("#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=7a105965182c73edd32ebdab1&ri=9be4938413d147eabe0b4c9e2d3c849b&job_loc=Norwell%2CMA&q=Executive+Chef&spl=v1%253APiBjNwVGcPkw09cT%253AXpUeHNw8BsFhJiyoUqZZ7A%253D%253D%253AvJlev170zCNBWj5TIuhr2hDk6upAxlkRP6Y9E%252FWqcfoTYCqoGYrkY%252B3FNlm2ZQYx7fbZJHNZDnmnHIZyNvh3n12dwmC5FNjzU45NzLGh0fJRheSyBayAHSBn9JloE4U3FjfU%252FhQ%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30180701861/" class="blue-link" target="_blank">Restaurant Delivery</a></p> <p class="similar-job-company">DoorDash - 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Your Goals.</strong></p><p><strong>What is DoorDash</strong></p><p>Available in over 4,000 cities in the U.S, DoorDash connects local businesses and local drivers (called Dashers) with opportunities to earn, work, and live.</p><p><strong>As a Dasher</strong>, you can be your own boss and enjoy the flexibility of choosing when, where, and how much you earn. All you need is a mode of transportation (bike, car, scooter) and a smartphone to start making money. It s that simple. You can even sign up and begin working that same day. With Dasher Direct, you can also get paid the same day!</p><p><strong>Why deliver with DoorDash</strong></p><ul><li><strong>Choose your own hours:</strong> When and where you work is totally up to you.</li><li><strong>Freedom to dash anywhere:</strong> Deliver near your home or in a city you're just visiting.</li><li><strong>Easy to get started: </strong>Don't worry about car inspections or vehicle restrictions. Just sign up and receive everything you need to start earning.</li><li><strong>Receive deliveries right away: </strong>Once approved, log on to the Dasher app to receive nearby orders immediately.</li><li><strong>Know how much you'll make:</strong> Clear and concise pay model lets you know the minimum amount you will make before accepting any order</li><li><strong>Don t wait for pay: </strong>Get paid the same day you dash, automatically and with no deposit fee - ever.</li><li><strong>Earn extra money for your goals: </strong>Achieve your short-term goals or long-term dreams by driving or biking with DoorDash.</li></ul><p><strong>Sign Up Details</strong></p><p><strong>Requirements</strong></p><ul><li>18 or older</li><li>Any car, scooter, or bicycle (in select cities)</li><li>Driver's license number</li><li>Social security number (only in the US)</li><li>Final Step: consent to a background check</li></ul><p><strong>How to sign up</strong></p><ul><li>Click Apply Now and complete the sign up</li><li>Get the app and go</li></ul>', 'post_date' => '2024-04-22T17:22:48Z' ) ), (int) 1 => array( 'Employer' => array( 'company_name' => 'National Guard' ), 'UtZipcode' => array( 'city' => 'Quincy', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=7af31b13c10c73eddd1a9ac61&ri=9be4938413d147eabe0b4c9e2d3c849b&job_loc=Quincy%2CMA&q=Executive+Chef&spl=v1%253A3XM%252BgC9vmwY28OBv%253ANdUq5OOWTyJ7sQJIPu5ZEg%253D%253D%253Ac64kxaf9pYXgn8Uhu%252FbFVTMnLxmiigogm1GYg1GtAswzU7kgg7UDzWHGrGuHw8u6ubDaORS%252BBIJVAWf%252BMMwMM6zbKNtYGbfElkul3mN8iTCAvVGfCxO9Se7EU7QvA8mmi284yOf58UX5CvYVdn8%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30217133066/', 'title' => '92G Food Service Specialist', 'description' => '<b>Job Description</b><br><br>It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. <br><br> In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility.<br><br><b>Job Duties</b><br> Bake, fry, braise, boil, simmer, steam and saut as prescribed by Army recipes<br> Operate, maintain and clean field kitchen equipment<br> Perform preventive maintenance on garrison and field kitchen equipment<br><br><b>Some of the Skills You'll Learn</b><br> Standard and dietetic menus and recipes<br> Food and supply ordering<br> Storage of meats, poultry and other perishable items<br><br><b>Helpful Skills</b><br> Interest in cooking, home economics, health, mathematics, accounting and chemistry<br><br> Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker.<br><br><b>Earn While You Learn</b><br> Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance.<br><br> Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field.<br><br><b>Benefits/Requirements</b><br><br><b>Benefits</b><br> <ul> <li>Paid training</li> <li>A monthly paycheck</li> <li>Montgomery GI Bill</li> <li>Federal and State tuition assistance</li> <li>Retirement benefits for part-time service</li> <li>Low-cost life insurance (up to $400,000 in coverage)</li> <li>401(k)-type savings plan</li> <li>Student Loan Repayment Program (up to $50,000, for existing loans)</li> <li>Health care benefits available </li> <li>VA home loans</li> <li>Bonuses, if applicable </li> <li>Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change</li> </ul> <br><b>Requirements</b> <ul> <li>Military enlistment in the Army National Guard</li> <li>Must be at least a junior in high school, or have a high school diploma or a GED certificate</li> <li>Must be between the ages of 17 and 35</li> <li>Must be able to pass a physical exam and meet legal and moral standards</li> <li>Must meet citizenship requirements (see NATIONALGUARD.com for details) </ul> <br><br>Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability.<br><br><b>Other Job Information</b><br><br><b>Job ID:</b> 3900<br> <b>ZIP Code:</b> 2169<br> <b>Job Category:</b> Supply and Logistics<br><b>Age Requirements:</b> Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive', 'post_date' => '2024-04-18T00:10:35Z' ) ), (int) 2 => array( 'Employer' => array( 'company_name' => 'Horizon Beverage Group' ), '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=65adb662addc73ec28f04dd01&ri=9be4938413d147eabe0b4c9e2d3c849b&job_loc=Boston%2CMA&q=Executive+Chef&spl=v1%253Aqsxn%252BDKqG8%252Bl814G%253AiA%252B%252BKNk1roFOWLlZk8IE8Q%253D%253D%253Az%252F26k0gOiE1g1eariDXwiCHWSH3nGSWUO3YgM8bT%252F%252FUrOO3L7Hk%252FM7aoyy0V3FpN9uI0Pe0c8FUdLRzsSBQ4XCxCQTFbojzBEg%252FH2RR%252BqXB5%252BCbBMVujWu6lDpNNA8kfkfV5ujAYG8Kt5qbreg%253D%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30009886496/', 'title' => 'Sales Representative - Patriot', 'description' => 'Sales Representative Patriot<br />Boston, MA Territory (Floater)<br /><br />Company Overview:<br />As one of New England s leading spirits, wine and beer distributors, Horizon Beverage Group connects a network of makers, retailers and consumers across New England. Now in our fourth generation of family ownership, we employ more than 775 team members throughout Massachusetts and Rhode Island.<br /><br />Position Summary:<br />The Sales Representative is goal orientated with entrepreneurial spirit and motivation to maintain a competitive edge in the marketplace, while selling to businesses within the assigned territory.<br /><br />Daily/Position Responsibilities (Other duties may be assigned):<br />Develop and enhance customer relationships<br />Answer customers' questions about products, prices, availability, product uses, and credit terms<br />Responsible for forecasting and planning sales calls<br />Consult with customers after sales to resolve problems and to provide ongoing support<br />Demonstrate competent sales abilities through successful presentation of products and creditable promotion of new and existing portfolio items<br />Utilize sample inventories to promote product sales<br />Exhibit discipline and innovativeness to meet assigned monthly quotas<br />Participate in sales meetings, on-site training, and trade events to maintain a high level of product/supplier knowledge<br />Submit orders utilizing the company tablet<br />Utilize Microsoft Outlook, Excel, and Word, to create sell sheets, and selling presentations<br />Review customers credit status, collect monies owed, submits checks and cash according to the collection and deposit procedures<br />Stock shelves and storage areas with product<br />Education/Experience:<br />Must possess strong wine knowledge<br />Associate s Degree in Business or Management or equivalent combination of education and experience<br />2-3 years previous industry experience within the distribution, hospitality, and supplier community<br />Previous work experience in the beverage industry highly preferred<br />Skills/Requirements:<br />The ideal candidate will be goal orientated with a strong attention to detail, and the ability to prioritize within a multi-tasking environment. Highly motivated with the ability to work calmly under pressure and meet tight deadlines; must possess strong analytical, negotiation and conflict resolution skills. Excellent presentation, verbal and written communication skills are also required. Must demonstrate intermediate level of proficiency within Microsoft Office applications. This role requires lifting and carrying of a 40+ pound case of product on a regular basis and requires extensive travel throughout assigned territory with personal vehicle; must possess ability to merchandise at the retail level.<br />What We Offer:<br />Horizon Beverage Group provides benefits, support programs, resources and expertise to help employees live healthier and safer lives at work and on the road.<br />*Eligibility for the following benefits depends on employment status.<br />Competitive pay<br />Medical & dental<br />401(k) Plan<br />Paid Holidays<br />Generous paid time off policy<br />Company paid Short & Long Term Disability<br />Company paid Life Insurance<br />Employee Assistance Program<br />Supplemental Insurance Options<br />Horizon Beverage Group is an Equal Opportunity (EEO) employer. It is the policy of the Company to provide equal employment opportunities to all qualified applicants without regard to race, color, religion, sex, national origin, age, protected veteran or disabled status.', 'post_date' => '2024-04-24T06:30:08Z' ) ), (int) 3 => 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=7ac3d877013c73edde16ac8a1&ri=9be4938413d147eabe0b4c9e2d3c849b&job_loc=Boston%2CMA&q=Executive+Chef&spl=v1%253Ab318CE3SVuIDx2TM%253ATlilziGzsvW2RpbxjpwlTQ%253D%253D%253AZVXSqDBZvRwL1eIhv6WJySo8pH7SZakePfg08yUQn7JZ6Atudc58IXJOHoL%252BMQ0hazJ6R2i%252B0ruk0xZN09WgomrEFXKdLEHQSMkpqWQadmOPsHBD%252F%252BpKt4LQliAhh026Ncsn&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) 4 => array( 'Employer' => array( 'company_name' => 'Accor' ), '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=7aec49acb32c73eddcefb1311&ri=9be4938413d147eabe0b4c9e2d3c849b&job_loc=Boston%2CMA&q=Executive+Chef&spl=v1%253Ao4zsFO1ln1tFIzSr%253AxHELwT7lM2n23ZBnx9K7ew%253D%253D%253Ax9JsdozILE5QeXGGBgN0%252B%252Bx1moUeluWUSp5iN6x%252BVRPud0KGfVDQ7KIG7CnLZX5B9dAKQAfPexu0UY3QaBFI7rRb0PSk637KG0OT1iRxptqxwE%252BN5OdmfACk2HbyPBE2f2yCRBTICRQojmFK&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30209999679/', 'title' => 'Sous Chef', 'description' => '<strong>Company Description<br><br></strong>Why work for Accor?<br><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that works brings purpose to your life so that during your journey with us, you can continue to explore Accor's limitless possibilities. by joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.<br><br>Discover the life that awaits you at Accor, visit <br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br><br>Employee Benefit card offering discounted rates in Accor worldwide.<br><br>Learning programs through our Academies.<br><br>Ability to make a difference through our Corporate Social Responsibility activities like Planet 21.<br><br>Do what you love, care for the world, dare to challenge the status quo!<br><br>#BELIMITLESS<br><br><strong>Job Description<br><br></strong>The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations. This is achieved through the delegation of work to all kitchen personnel.<br><br>Approach all encounters with guests and employees in a friendly, service oriented manner.<br><br>Comply with Fairmont standards and regulations to encourage safe and efficient hotel operations.<br><br>Supervise kitchen staff including training, recognition and performance feedback.<br><br>Ensure all food is prepared in the proper manner, at the appropriate time, per company specifications..<br><br>Schedule kitchen employees according to business needs and forecasts.<br><br>Enforce cleanliness standards throughout the kitchen.<br><br>Inspect all kitchen areas.<br><br>Take an active role in menu change considerations.<br><br>Coach counsel and mentor all cooks.<br><br>Attend assigned meeting including F&B, Safety and staff.<br><br><strong>Qualifications<br><br></strong>Culinary degree and at least 4 years of progressive experience in a hotel or a related field.<br><br>Must be able to convey information and ideas clearly.<br><br>Must be able to evaluate and select among alternative courses of action quickly and accurately.<br><br>Must work well in stressful, high pressure situations, maintaining composure and objectivity.<br><br>Must be effective in handling problems in the workplace, including anticipating, preventing identifying and solving problems as needed.<br><br>Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.<br><br>Must be able to work with and understand financial information, data and basic arithmetic functions.<br><br><strong>Additional Information<br><br></strong>A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.', 'post_date' => '2024-04-16T19:12:41Z' ) ) ) $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. 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>", "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=7a105965182c73edd32ebdab1&ri=9be4938413d147eabe0b4c9e2d3c849b&job_loc=Norwell%2CMA&q=Executive+Chef&spl=v1%253APiBjNwVGcPkw09cT%253AXpUeHNw8BsFhJiyoUqZZ7A%253D%253D%253AvJlev170zCNBWj5TIuhr2hDk6upAxlkRP6Y9E%252FWqcfoTYCqoGYrkY%252B3FNlm2ZQYx7fbZJHNZDnmnHIZyNvh3n12dwmC5FNjzU45NzLGh0fJRheSyBayAHSBn9JloE4U3FjfU%252FhQ%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30180701861/" class="blue-link" target="_blank">Restaurant Delivery</a></p> <p class="similar-job-company">DoorDash - 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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
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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 | 1 | |
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 |