Job Offer: Executive Chef (Poughkeepsie, Shadows on the Hudson)

Where the Best Go. Where the Best Grow.

Executive Chef (Poughkeepsie, Shadows on the Hudson)

Shadows on the Hudson is an award winning waterfront restaurant located in Poughkeepsie, NY. Our building is perched on a cliff 40 feet above the Hudson River and just 50 feet from its eastern bank. With creative cuisine, exceptional service, and unmatched Hudson River views, Shadows on the Hudson is the best choice for your next special event.

Job Overview:
The Executive Chef is responsible for superviseing all day to day activities in the back of the house and is ultimately accountable for implementing and enforcing all of the policies and guidelines of Bonura Hospitality Group. They are to ensure customer satisfaction, reduce waste and spoilage, and drive profit. All back of the house employees report directly or indirectly to the Executive Chef.

Essential Job Functions:

»Control day-to-day operations by scheduling labor and monitors internal cost controls.

»Control Profit & Loss by maintaining all food inventory and supplies, managing labor, reviewing financial reports, and limiting waste while adhering to the budget established

»Ensure Occupational Safety and Health Act, local health and safety codes, SLA, and company safety and security policy are met and consistently followed

»Assists in the processes of recruiting, interviewing, hiring and training new back of the house staff members

»Ensure maintenance of all food equipment while maintaining a safe working environment. Updates emergency plans and procedures while ensuring effective training of these programs

»Ensure food quality and 100% customer satisfaction while handling guest concerns with food service and notifies the management when necessary

»Acts as a liaison between the dining room and kitchen staff

»Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative tasks are completed accurately, on time, and in conformity with company policies and procedures

»Supervise portion control and preparation quantities to minimize waste

»Work to resolve any disputes among staff, record any intra-employee incidents, and take appropriate corrective action to ensure that all restaurant policies are being followed

»Consistently assures that the restaurant is operated in conformity with all applicable local, state, and federal laws

»Foster a healthy working environment located on mutual respect, camaraderie, accountably and merit located compensates

»Communicate menu information and any other changes to the events to colleagues during pre-meal meeting

»Creates menus and assists in the development of wine lists, including sales and promotions

»Assists with the food placement and displays for events

»Ensure guest satisfaction during dining service, through personally checking on them

»Assures that the dining room and other restaurant areas are secure at the end of the business day when closing

Physical Requirements of the Executive Chef Position:

»Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or greater for periods of 30 minutes or more.

»Move 50 lbs. distances of up to 100 ft.

»Understand and respond to employee and guest verbal requests and visual cues in a loud and extremely busy environment.

»Walk or stand for extended periods of time.

»Repetitive motions of the hands and wrists

Personal characteristics required for the Executive Chef Position:

» capability to lead, plan and manage change

»Passion, or the availability to become immersed in work

»Take initiative

»Strong organizational, time management, communication and negotiation expertise

Education General Requirements:
A high school diploma is required and a bachelor’s degree in Culinary Arts is preferred but may not be necessary with the right level of practice. Must be 18 years of age or older.
Any and all of these responsibilities can be delegated by the Executive Chef to his or her support staff as he or she see fit. However, ultimate accountcapability for these responsibilities, whether personally managed or delegated, rests with the Executive Chef.

» **This Job Description reflects management’s assessment of essential functions; however additional tasks may be assigned as deemed necessary**