The Blue Oar offers a progressive American style menu, casual dining and craft cocktails- breakfast, lunch and dinner in a nautical, fun atmosphere.
We are looking for an experienced Executive Chef and Sous Chef to lead our kitchen team to uphold specifications and guidelines. The successful candidates will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. This position reports directly to the owners.
Responsibilities:
- Help in the preparation and design of all food menus
- Produce high quality / high production plates
- Ensure that the kitchen operates in a timely way that meets our quality standards
- oversee in planning and directing food preparation
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Employees food safety best practices and makes sure that all kitchen staff members do the same
- Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
- Experiments to come up with new specialties that will draw diners into the restaurant
- Coaches the other members of the kitchen staff, so they perform at their best
- Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
- Works quickly and accurately during busy periods, such as weekends and evenings
Skills:
- Proven experience as a Chef.
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Excellent record of kitchen and staff management.
- Familiar with industry’s best practices.
To apply, please send your resume to the email provided below.
