Chef de Cuisine

The Pelham House Resort is hiring a Rooftop Chef de Cuisine!We invite you to come join a company that is dedicated to you as an individual as well as our company success! Pelham Hospitality prides itself on being a great place to work as well as being Cape Cod's newest premier destination. We know that our people create that positive feeling you have when you walk through our doors, it’s what we call “The Pelham Experience.”

Position Summary: ·The Chef de Cuisine will plan, prep and orchestrate the production of quality products for the resort.

Supervisory Responsibilities:· Trains and/or oversees training of kitchen staff.· Schedules kitchen staff, assigning roles based on experience and skills.· Supervises work product from kitchen and back-of-house staff.· Conducts performance evaluations that are timely and constructive.· Handles discipline and termination of employees as needed and in accordance with restaurant policy.

Essential Duties and Responsibilities:· Maintain organization, cleanliness and sanitation standards in all work areas and equipment.· Conduct pre-shift meetings with kitchen and FOH, review and communicate all information pertinent to the day’s activities.· Ensure that all station and batch prep is kept track of and assigned appropriately.· Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.· Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.· Maintain and strictly abide by state sanitation/health regulations and resort requirements.· Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.· Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.· Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.· Maintains kitchen budget.· Check all food quality daily on all stations.· Order daily based on restaurant needs.· Sets prices for food items on the menu.· Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.· Create a variety of specials utilizing seasonal and local produce/proteins.· Performs other related duties as assigned.

Required Knowledge, Skills, Abilities:· Ability to produce an excellent culinary and restaurant experience for patrons.· Strong production and creative skills.· Ability to adapt to last minute additions and changes.· Ability to work well under pressure, be a clear thinker, remain calm and resolve problems using good judgment.· Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules.· Must demonstrate creative and artistic approaches to plate presentations and research new products menu items on a regular basis is.· Ability to perform high quality job standards with attention to detail, creativity, speed and accuracy.· Ability to communicate with staff and guests.· Excellent verbal and written communication skills.· Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.· Excellent time management, scheduling, managerial, and organizational skills.

Education and Experience:· Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.· At least 2 years of culinary managerial experience required.· Minimum of 3 years culinary experience.· Business experience preferred.

Physical Requirements:· Must be able to move lift, carry, push, pull, and place objects weighing less than or equal to 80 pounds.· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.· Must be able to stand or walk for an extended period or for an entire work shift (range from 8-12 hours).· Reach overhead and below the knees, including bending, twisting, pulling, and stooping.· Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

Job Type: Full-time

Pay: From $80,000.00 per year

Benefits:401(k)401(k) matchingDental insuranceHealth insurancePaid sick timePaid time offReferral programVision insurance

Restaurant type:Fine dining restaurant

Shift:10 hour shift8 hour shiftDay shiftEvening shift

Weekly day range:Every weekendWeekends as needed

Application Question(s):Authorized to work in the US.

Work Location: In person