We’re
looking for an Innovative and Insanely Passionate
Executive Sous Chef
v To take charge of our Food Production and Menu
Development ensuring exceptional food quality, managing food cost and leading
our team of chefs
If this
sounds like you then you’ll be:
ü Able to Create and maintain the Pier 1 Culinary Experience; it’s
famous and fantastic!!
ü Results-oriented
ü Enjoy uplifting and training the people you
work with
ü Systems
oriented- able to create and enforce
systems and standard operating procedures
ü An excellent communicator with an ability to
anticipate guest and employee needs.
Maintaining professionalism during high volume periods
ü
Highly
passionate about exceptional culinary
experiences, with substantial knowledge of Food and Beverage service
ü
Flexible-
willing to work long hours and late nights, weekends and holidays.
ü
Computer
savvy, able to use Microsoft Office Suite, Inventory Systems and
any other systems required.
ü
Capable of maintaining budgets, creating rosters, controlling expenses, and
increasing sales.
Summary Of
Expectations:
This is an administrative and supervisory
position involving the development of recipes and menus. This position requires a higher skill level
and longer work hours than the other Chefs.
Work involves the supervision of special events preparation in accordance with recipes and menus. Work requires training employees on the retail side and preparation and inventory control. Activities and decisions are varied in nature, requiring the solving of both common and unusual problems.
Work involves the supervision of special events preparation in accordance with recipes and menus. Work requires training employees on the retail side and preparation and inventory control. Activities and decisions are varied in nature, requiring the solving of both common and unusual problems.
Duties And Responsibilities:
Train, mentor, develop and
manage the kitchen staff and supervise/coordinate all related culinary
activities
Monitor inventory and
purchase product as needed
Maintain food and labor
costs according to budget
Lead in the selection and
development of recipes; standardize production recipes to ensure consistent
quality
Establish presentation technique
and quality standards
Help to plan and price
menus
Ensure proper equipment
operation/maintenance; and ensure proper safety and sanitation in the kitchen
Supervise kitchen personnel
with responsibility for hiring, discipline, performance reviews and initiating
pay increases.
Your Qualifications:
ü
Minimum of 5 years in a Culinary
Management role, required
ü
Graduate Level degree in Culinary
Management, an asset
ü
Demonstrated experience
with cooking, menu development and pricing.
ü
Must have previous experience with
inventory and labor cost
ü
Strong team commitment and leadership
competencies
ü
Able to work late nights, long hours,
holidays and weekends
ü
Able to lift up to 50lbs and stand or
walk for long periods of time
About
us: We are Pier 1 Restaurant, Bar and Marina Montego Bay’s most picturesque and
popular waterfront restaurant and entertainment hub. We are over 30 years old and dynamically
growing. Our recent Mayor’s Award for
Outstanding Contribution to the City in the area of Commerce, Entertainment and
Eatery speaks to our accomplishments and relationship to the community. Our passion, team and culture are unique and
offer extraordinary opportunities to someone looking to grow in our company.
Applications close November 25, 2017. Only shortlisted candidates will be
contacted.
We can’t wait to meet you!
