Restaurant Chef - Seaport Grille

The Restaurant Chef for Seaport Grille will lead the Restaurant's culinary Team, working tirelessly to maintain quality in food and work environment. This position is responsible for creating and contributing to the menu's appeal by creating dishes tailored to local and regional tastes. The Restaurant Chef will strive to reflect our commitment to culinary excellence by showcasing a vast collection of the freshest quality seafood and local ingredients.

CANDIDATE SUMMARY

Experience:

Must have at least four (4) years of progressive Culinary Management experience, with at least two (2) year of Executive Chef experience in a Full-Service Restaurant.

Valid ServSafe and/or Food Managers Certificate.

ESSENTIAL FUNCTIONS:

• Oversee hiring, training, scheduling, coaching, mentoring, and administering company policies for the Seaport Grille Kitchen teams.
• Create weekly specials based upon the freshest local ingredients, to include updating the current Menu as needed with changes.
• Management of all back of house staff in a high-volume kitchen, including ongoing training, development and staff communication.
• Oversee and implement sanitation procedures and organization of work area adhering to all OSHA regulations.
• Maintain and enhance food products through creative menu ideas, innovative recipes and commitment to excellent cuisine.
• Oversee weekly and monthly inventory, to include working with the Sous Chefs on ordering supplies.
• Strong knowledge of back of the house operations to include cost analysis, product quality, and inventory controls.

Beauport Hospitality Group is committed to the health, safety and security of all Team Members and Guests, while ensuring quality services that remain uncompromised. We have extensive protocols and sanitation guidelines in place to do our part in stopping the spread of COVID-19. From interview to new hire, all personnel are expected to follow the guidelines in place; including wearing proper PPE, following the department specific sanitation guidelines, as well as adhering to the COVID-19 specific policies and procedures.

• Ability to motivate and supervise a team of over 25 employees.
• Familiarity with industry relevant Point of Sales systems.
• Knowledge of Culinary techniques and Kitchen operations.
• Demonstrated ability to work with maximum efficiency, accuracy and attention to detail.
• Ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and a sense of humor.
• Ability to effectively lead and work cohesively as part of a team.
• Ability to exercise sound logic and judgement in evaluating situations and utilizing appropriate resources.
• Must be self-directed, motivated and be able to adapt to changing situations.
• Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.
• Must be able to work a flexible schedule, including nights, weekends and holidays.
• Ability to stand for 8 hours' length of time
• Ability to lift 80 lbs.

WORKING ENVIRONMENT

• Work will primarily take place in the heart of the house, Kitchen Areas, to include Walk-ins.
• Group and solo work.

The Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.