The candidate must be driven to lead, nurture and motivate a high performing team :
- Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction.
- 2+ years of operational restaurant or hotel management experience (back of house)
- Excellent work ethic and dedication to the hospitality industry.
- Has an influential philosophy leadership and management presence based on mutual respect and organization coupled with strong business acumen.
- The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process.
- Adheres to guidelines with regard to company standards.
- Maintains a clean, safe, hazard-free work environment within area of responsibility
- Have previous high-end Restaurant experience
- Catering / Banqueting background a plus
- Produce accurate recipes and photo specifications for new dishes implemented on menus.
- Provide a quick and efficient service at all times and be flexible as and when required.
- Maintain good working relations with your team and all other members of staff in the kitchen.
- Take ownership for kitchen cleanliness at all times.
- Take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen.
- Pro-actively monitor, food purchases, food wastage, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved.
- Take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs.
- Conduct and co-ordinate the daily order of fresh food produce for the entire kitchen in line with business needs.
- Take ownership for presenting new ideas for menus, presentations and working practices to Upper Management.
- Certification by NYC DOH is a MUST!
- Must have a flexible schedule and available to work nights and weekend
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