Located one hour north of Manhattan, in the heart of Fairfield County, Connecticut, ELM will feature modern American cuisine, rooted in tradition and inspired by the seasons. Our daily changing menu will rely upon a close network of small farms and artisan producers, sourced both locally and throughout America. Together, our food, wine, handcrafted cocktails and exceptional service will embody luxury, comfort and small town charm.
Responsibilities:
- Daily management of all product procurement and effective cost control to meet set food cost budgets.
- Work closely with the Chef on all production, including, but not limited to: hand made pasta, head to toe meat fabrication and charcuterie production.
- Staff training, development and supervision.
- Hands on cooking for both lunch and dinner services.
- Managemenet of all vendor and farmer relations, including our "At the Farm" apprenticeship program.
Qualifications:
? Candidates should have at least 3 years experience as a Sous Chef in a fine dining restaurant, preferably with a three star ranking from the New York Times or comparable.
? Strong coaching skills and team building experience necessary.
? Ability to work an open schedule; i.e. mornings, nights, weekends & holidays.
? Ability to handle multiple tasks and prioritize tasks in a deadline driven, demanding environment.
? Must be organized, self motivated, and proactive with a strong attention to detail.
? Desire to teach, inspire, nurture and motivate our staff.
ELM/BL Kitchen Partners is an Equal Opportunity Employer
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