CHEF JONATHAN WRIGHT seeks CHEF DE CUISINE for RAINBOW ROOM Opening (Midtown)

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x prohibited[?] Posted: 2014-08-29 8:04pm

? prev ? next ? Located on the 65th floor of 30 Rockefeller Plaza, the Rainbow Room is a stunning dining and event space with breathtaking views of Manhattan. Under the ownership of Tishman Speyer and Consultants Elizabeth Blau Associates, the landmark has undergone an extensive multiyear refurbishment and is poised to open with Chef Jonathan Wright at the kitchen's helm. Chef Jonathan Wright is an award winning chef with a background in luxury restaurants and hotels around the world including Le Manoir aux Quat'Saisons, Sandy Lane Hotel, The Setai Miami Beach and Windsor Court Hotel. The menu will focus on local, sustainable ingredients, farm to table, contemporary cuisine.

Rainbow Room is committed to the success of its associates. Chef Wright strongly believes in guiding, mentoring and training chefs who have the desire to develop and grow professionally.

The Chef de Cuisine will be responsible for managing the kitchen and back of house personnel with regards to Dining Club and SixtyFive operations and will ensure the quality and consistency in production of all output. This position will oversee the proper handling and storage of all food items in accordance with health department and property standards. They will manage food and labor costs as well as develop menu items for Dining Club and SixtyFive facilities. In addition to daily back of house management, the Dining Club & SixtyFive Bar Sous Chef will work as part of the restaurant management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance and the ability to maintain the highest of culinary standards.

SPECIFIC JOB SKILLS AND ABILITIES
•Ability to multitask, work in a fast paced and high volume environment and maintain a personable demeanor.
•Exceptional organizational, customer service, communication, teamwork and interpersonal skills.
•Experience in vendor, food, and cost management as well as strong business acumen.
•Strong coaching and development skills as well as the ability to lead and mentor a team.
•Ability to work all kitchen stations.
•Ability to read, write and speak fluent English.
•Bilingual or multilingual ability preferred.

QUALIFICATION STANDARDS
Education: Culinary degree and pedigree preferred.
Experience: A minimum of five years of experience in a similar position at a fast paced, high volume hotel, fine dining restaurant, or catering facility. At least three years of prior Sous Chef experience in an established, high quality operation.
Licenses or Certificates: ServSafe/Food Handlers certification.
Grooming: All employees must maintain a neat, clean and well-groomed appearance per Tishman Speyer standards.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role.

Thank you for your interest!

TO BE CONSIDERED, PLEASE SEND US YOUR RESUME AND WRITE "CHEF DE CUISINE" IN THE SUBJECT LINE. Principals only. Recruiters, please don't contact this job poster.do NOT contact us with unsolicited services or offerspost id: 4643564250

posted: 2014-08-29 8:04pm

updated: 2014-08-29 8:04pm

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