Currently interviewing for Chef de Cuisine and Sous Chefs for The British Banker's Club, a contemporary tavern opening October 2016. The restaurant includes a patio, private dining, and a roof top bar with kitchen. Our mission statement is "Simple food done well."We are known for serving some of the best food and service on the Peninsula. We have achieved this by hiring hard-working talent who share our commitment to excellence. We encourage individual growth and challenge ourselves to always improve ourselves.In particular we are searching for working Chefs with a passion for what they do and opportunity to grow. CHEF RESPONSIBILITIES:Overseeing the daily operation of the kitchenMenu/event planning including recipe and product developmentHiring/staffingSchedulingStaff training including support documentationControl profit and loss, food and labor costsEnsure safety and sanitation, and general maintenance of facilities.Candidates should have:Chef de Cuisine, minimum of 2 years supervisory experienceSous Chef minimum 1 year supervisory experienceCertification, AOS or equivalent in culinary a plusStrong organizational skillsProficient in Word and ExcelReliable transportation to and from workAuthorized to work in the United States· Ability to maneuver around all areas of the kitchen, stand for periods for up to 10 hours, work in close quarters, bend, scoop, reach, push and pull, and lift trays up to 25 lbs., and lift other food products and boxes up to 50 lbs.
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