What are the responsibilities and job description for the Chef de Cuisine position at The Hermitage Inn?
Rockstar Chef de Cuisine Needed For the Hermitage Inn
The Hermitage Inn https://www.thehermitageinnvermont.com and the Schlow Restaurant Group (SRG) https://www.schlowrg.com are seeking a creative, experienced Chef de Cuisine to join the back of house team and be a part of the continued creation and operation of a our world-class country inn on 112 acres in Southern Vermont.
The perfect applicant should be even tempered, have a strong dedication to excellence, a predisposition to serve, have superior teaching capabilities, be creative, possess exceptional skills and leadership qualities, and have a strong work ethic.
The chef de cuisine reports to the Executive Chef and will have the opportunity to collaborate with the Executive Chef along with James Beard Award-winning Chef Michael Schlow, the SRG team, and the supportive ownership in making this country inn and restaurant one of the best establishments in the country.
Every day we attempt to go above and beyond expectations in our cuisine, our approach to service, and how we take care of one another.
If you are an individual that strives for greatness, wants to be surrounded by like-minded people, and is looking for a once in a lifetime experience...stop your search. Please send us your resume because we’ve been looking for you.
The duties/responsibilities of the position include all of the traditional items that fall under a Chef de Cuisine’s’s role, including but not limited to:
- Working with the Executive Chef to oversee and lead the back-of-house restaurant team.
- Collaborating with the General Manager and Executive Chef to hire and train new back-of-house employees.
- Working with the General Manager and Chef to provide ongoing training of the menu to the front of house.
- Monitoring and maintaining the highest culinary standards, adhering to budgets, food cost targets, labor models, etc.
- Ensuring all aspects of service and kitchen operations are of the highest standards.
- Creating and maintaining a learning environment and guiding professional development.
- Overseeing organizational efficiencies and policies pertaining to the kitchen.
Qualification Standards:
- Able to train and manage a large staff.
- Able to stand for a 10-14 hour shift.
- Experienced in high-volume food sales.
- Possess leadership, team building and implementation skills.
- 3 years of management experience
- 5 years of food service experience
The salary and compensation package are generous. Other benefits include:
- Health, dental, vision, pet and life insurance
- 401K with a company match
- Paid vacations
- Dining benefits
Candidates must be able to lift 50 lbs, and we are an EOE.
