Job Description

Description

• We are a fine dining event venue that holds events one weekend on a monthly basis. The position would be part time but require full days on event days. • Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure • Maintain Health and Safety standards set by, local and regional government • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations • Requirements • Minimum of 2-3+ years’ experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes • Culinary trained and professional who is passionate and curious to develop and grow as a Chef • Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader • Well-versed and timely email etiquette as well as written and verbal communication • Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations • High school diploma or equivalent trade Job Types: Part-time, Contract Pay: From $20.00 per hour Work Location: In person