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The Executive Chef/Food and Beverage Director will oversee all aspects of the culinary operation of the Hotel Saranac, managing those areas of the Hotel at the highest levels of professionalism and excellence. Duties and Responsibilities: 1. Oversee the culinary operation of the Hotel Saranac during all service periods and functions – to include breakfast, lunch and dinner in A.P. Smith Restaurant, lunch and dinner in the Boathouse Lounge, banquets, catering, bakery, Thursday Student Buffet (assisted by Culinary Arts faculty) and all student and employee meals. 2. Oversee and direct all functions of the Culinary Department to include: inventory, staffing and scheduling all kitchen employees (sous chef, line/prep cooks, ware washers and receivers), product (selection, procurement, invoice coding, receiving, storage and issuing), and sanitation. 3. Insure safe working conditions are met in accordance to local and state ordinances. 4. Manage fiscal responsibilities as they apply to the Culinary Department, including payroll, operating supplies and other budgeted items in the food department with results reported on a daily, weekly, and monthly basis. 5. Integrate student trainees into the food operations with assistance of the sous chef and faculty chef providing evaluations of performance in a timely fashion. 6. Demonstrate and maintain the highest standard of culinary techniques and methods to students and employees. 7. Develop cost-effective, trend-conscious seasonal menus, including nutrition analysis, with input and assistance from a menu committee, including the sous chef, restaurant and beverage manager, general manager, and culinary faculty. 8. Recruit, hire, train and supervise culinary employees. Evaluate culinary employees using standard college procedures, make appropriate supervisory recommendations regarding employment. 9. Participate with the culinary staff, faculty, supervisors, and management in hotel planning and policy making. 10. Participate in planning and implementation of ongoing training programs for professional staff and students to ensure a healthy and educational work environment for all. 11. Work with the Dean of Culinary Arts/Hospitality and culinary staff to establish standards and procedures within the kitchen and dining room operations. 12. Participate in the hotel “Manager on Duty” program as required. 13. Other responsibilities as assigned by the General Manager. Requirements: 1. Five years’ of progressively responsible experience in food production and supervision as working chef, sous chef or equivalent in a full-service dining establishment, preferably in a hotel environment. 2. Bachelor’s degree in a culinary or related field. 3. Ability to work long, flexible hours including days, nights, weekends, holidays and split shifts. 4. Ability to manage commercial and student staff in a clean and professional workplace. 5. A.C.F. Certification highly preferred. 6. Team player with excellent interpersonal and communication skills. 7. Able to perform the following: stand for entire work day, bend and stoop for 50% of the work day; lift and carry 50 pounds for 50 feet; operate a computer; able to sit at a desk for 50% of the work day. 8. Able to relate to hotel and college environments and be presentable to the public. 9. Valid New York State driver’s license acceptable to Paul Smith’s College insurance carrier. To Apply: External applicants may submit a letter of application, resume and the names and phone numbers of three professional references to: Human Resources, Paul Smith’s College, P.O. Box 265, Paul Smiths, NY 12970. Application materials may be faxed to: 518-327-6161, or emailed in Word format to: hr@paulsmiths.edu Review of applications will begin immediately, with the intent of finalizing an appointment to begin in early June. Paul Smith’s College values diversity in the College community and seeks to assure equal opportunity through its continued Affirmative Action program. EOE/AA/M/F/D/V Another Fine Company
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  Company: Executiv Food and Beverage Director
  Address: PO Box 265
  City: Paul Smiths
  Postal or ZIP Code: 12970
  State/Prov: NY
  Country: USA
  Phone: 518-327-6400
  Fax: 518-327-6161
  E-mail: hr@paulsmiths.edu
  URL: http://www.paulsmiths.edu

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