The Lighthouse Inn in West Dennis is currently seeking an experienced Executive Chef to lead their culinary team.
Here are the details:
Job Summary
We are currently looking for an experienced Executive Chef to lead our culinary team. A successful Executive Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. We are open seasonally May through October.
Responsibilities:
• Manage production, preparation and presentation of all food: breakfast, lunch and dinner and events
• Manage P&L costs
• Works with General Manager and HR manager to recruit and hire
• Train all stations in the kitchen with new hires
• Lead by example to deliver effective and efficient dining experiences by overseeing the back
of house (BOH) operation, staffing, food production, accommodating special requests, dietary restrictions and following allergy procedure
• Maintain Health and Safety standards set by company, local and regional government
• Establish professional relationships with the team and provide opportunities to teach
• Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
• Set staff schedules, kitchen set up / break down, production, ensure prep is completed and motivate staff and engage in disciplinary procedures when applicable
• Instill teamwork between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
• Supervise and prep for wedding and banquet functions
Requirements
• Plan and direct the functions of the administration and planning of kitchen to meet the daily needs of the operations
• Ensure consistent presentation of foods and beverages where applicable
• Implement effective control of food, and labor costs
• Regularly review and evaluate the customer satisfaction of menus, daily specials, banquet services. Adjust food and services to compete with changing market demands; ensure they are implemented in a timely manner• Assure that station guides are up to date, in good condition and being used. Responsible for quality of food, food handling personnel and professional work procedures
• Responsible for food purchasing
• Assign preparation levels and staffing based on projected business forecast
• Develop, implement, and monitor schedules for the operation, to achieve a profitable result
• Create an environment that emphasizes motivation, mutual respect, teamwork, and a passion for providing service. Be readily available & approachable for all team members
• Take proactive approaches when dealing with guest concerns. Always extend professionalism and courtesy to guests and staff.
• Able to work a flexible schedule, including evenings, weekends, and Holidays
• Will report directly to the General Manager
Physical Requirements
• Long hours are sometimes required
• Medium duty work – exerting up to 60 pounds of force occasionally and/or 40 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Ability to stand and walk throughout the shift and move about the property
• Ability to effectively communicate verbally and in writing with staff and guests
This is an employment at will position. The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation. This job description is a general representation of the duties and responsibilities commonly associated with this type of position and may be modified or changed.
Lighthouse Inn is an Equal Opportunity employer