Now Hiring: Head Chef for de Vere’s Irish Pub

September 27th, 2011 | Comments Off on Now Hiring: Head Chef for de Vere’s Irish Pub

The de Vere’s Irish Pub family is about to grow by one more. We’re on the hunt for a motivated and talented Head Chef to join our team in anticipation of our upcoming Davis location, opening next month.

This is truly an exceptional kitchen experience…we curate all our own meats, stuff all of our sausage, bake our own bread, and more. Basically we make everything from scratch, so this position will have endless opportunities to show off their skills! Please help us spread the word–we want to find the perfect fit! Read the posting below for more details.

Applicants can submit their application (download it here) with resume Monday – Friday between 10am & 11am or 2pm & 4pm to the Sacramento location at 1521 L Street.

The Head Chef will be responsible for the operation of the kitchen, including: product quality, kitchen appearance & cleanliness, financial results, BOH personnel hiring, training and management, facilities maintenance, safety, special events/promotions. They maintain food quality standards and a safe and sanitary kitchen environment for all employees. Other duties include menu/specials planning, inventory, preparation and maintenance of food and labor costs, new hire orientation, employee evaluations and ongoing food-related training of kitchen and service staff. Collaborates with General Manager to hire and develop a well-trained cohesive BOH team of talented, dedicated employees. Actively participates in management meetings and works cooperatively with office staff. Interacts with the local community to drive sales and increase awareness of the store.
REQUIRED EXPERIENCE, QUALIFICATIONS & ATTITUDE:
•5 years kitchen management experience, preferably in a high volume ($2+ million), upscale dining environment; minimum 2 years prior Chef experience
•Outstanding culinary skills, culinary training desirable
•Food safety certification required
•Excellent planning and organizational skills
•Understands restaurant accounting principles and has good math skills
•Computer literate (MS Excel, Word and Micros POS)
•Knowledgeable of California and Federal employment laws
•Sophisticated, service oriented management style
•Solid communication skills (i.e. listening, speaking, writing & reading)
•Self directed, effective problem solver
•Trustworthy, reliable; exercises good judgment and is calm under pressure
•Friendly, professional and tirelessly polite towards guests
•Accessible, consistent, fair, impartial and helpful to managers and staff

OTHER REQUIREMENTS:
Chefs must be able to communicate clearly and effectively to BOH and FOH employees and guests. Must be physically mobile and capable of standing and/or sustaining a quick pace for periods of up to four or more hours in duration, as well as have the ability to lift 10 pounds frequently and up to 50 pounds occasionally. Good vision, with or without prescription eyewear, and sense of smell are also requirements. Minimum 50 hour weeks: day, night and weekend shifts, as necessary. Wardrobe must be appropriate to restaurant. Must have a vehicle to occasionally pick up supplies.
Skills/Qualifications:
•People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication


 

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