Job description

Executive Chef

Lemont Restaurant Job Description

The Lemont Restaurant is seeking a passionate and energetic chef to manage and prepare fine dining cuisine at this landmark establishment with the country's most breathtaking view. This is a non union position.

Your responsibilities will include:

*Strong technology skills to track inventory, food ordering and costing of menu items through use of a cloud based Restaurant Management System which you will create and manage.

*Create and file recipe cards with pictures and procedures for all staff to review.

*Supervise and organize kitchen employees including sous chefs, line cooks, pantry cooks and banquet cooks to ensure connection to task.

*Prepare weekly kitchen staff schedule.

*Review and monitor kitchen equipment and maintenance records for same.

*Operate kitchen with county, state and federal health and safety codes.

*Responsible for tasting and modifying menu recipes and maintain consistency in preparation of all recipes. Monitor that staff follows quality, quantity and timely compliance of same.

*Coach and lead kitchen staff to emphasize quality, consistency, cleanliness and respect.

*Supervises and assist in the daily preparation of soups, sauces and specials to ensure that established methods of cooking, garnishing and portion sizing are maintained as prescribed by standardized recipes.

*Ensure all foods are ordered on a daily basis for a la carte dining and banquets including (but not limited to) meat, fish, poultry, dry storage and produce items.

*Fills in as cook to relieve personnel whenever needed. Address absence, vacation and/or other temporary staff shortages and see that adequate and capable supervisory staff is on duty in Executive Chef’s absence.

*Manage labor costs compared to revenue on a daily basis.

*Set-up, breakdown and clean workstation according to established guidelines. Hold kitchen staff meetings to address issues and hold all kitchen members accountable for the cleanliness of their stations.

Qualifications and Skills Set:

*Experienced in high end, large volume a la carte dining and banquet restaurant.

*Minimum of 4 years experience as Head Chef/Sous Chef with all corresponding responsibilities.

*ServSafe or Managers Food Handlers Certification.

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Shift:

• 8 hour shift

Weekly day range:

• Every weekend

Work setting:

• Fine dining restaurant

Ability to commute/relocate:

• Pittsburgh, PA 15211: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 10 years (Preferred)
• Cooking: 10 years (Preferred)

Work Location: In person

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