CROSSED KEYS BED & BREAKFAST INC
Overview
Job Summary: We are seeking an experienced Executive Chef or Sous Chef to join the culinary team at Crossed Keys Estate, a luxury wedding venue. Responsibilities include overseeing all aspects of the kitchen to include food production, food safety, and sanitation. Your main goal will be to ensure that our guests receive the highest quality dining experience possible. Responsibilities
Develop and execute menu plans that meet the needs of our guests and align with our venue's vision and goals. Oversee food production and ensure that all dishes are prepared to the highest standards of quality and presentation. Manage food costs and inventory to ensure that we are operating within budget. Lead and mentor our culinary team, providing guidance and support to help them grow and develop their skills. Maintain a safe and sanitary kitchen environment, adhering to all food safety and sanitation guidelines. Minimum Qualifications
Proven experience as a Head Chef, Executive Chef or Sous Chef In-depth knowledge of menu planning, food production, and kitchen management Strong leadership and communication skills Ability to manage food costs and inventory Knowledge of food safety and sanitation guidelines Preferred Qualifications
Culinary degree or equivalent certification Experience with banquet and catering Experience managing a team of culinary professionals Experience with international cuisine Benefits
401(k) matching Paid time off 2 weeks paid vacation days 7 sick days
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Job Summary: We are seeking an experienced Executive Chef or Sous Chef to join the culinary team at Crossed Keys Estate, a luxury wedding venue. Responsibilities include overseeing all aspects of the kitchen to include food production, food safety, and sanitation. Your main goal will be to ensure that our guests receive the highest quality dining experience possible. Responsibilities
Develop and execute menu plans that meet the needs of our guests and align with our venue's vision and goals. Oversee food production and ensure that all dishes are prepared to the highest standards of quality and presentation. Manage food costs and inventory to ensure that we are operating within budget. Lead and mentor our culinary team, providing guidance and support to help them grow and develop their skills. Maintain a safe and sanitary kitchen environment, adhering to all food safety and sanitation guidelines. Minimum Qualifications
Proven experience as a Head Chef, Executive Chef or Sous Chef In-depth knowledge of menu planning, food production, and kitchen management Strong leadership and communication skills Ability to manage food costs and inventory Knowledge of food safety and sanitation guidelines Preferred Qualifications
Culinary degree or equivalent certification Experience with banquet and catering Experience managing a team of culinary professionals Experience with international cuisine Benefits
401(k) matching Paid time off 2 weeks paid vacation days 7 sick days
#J-18808-Ljbffr