Butera’s Restaurant of Sayville is looking for an experienced and serious line cook to join our team. We offer a friendly work environment.
The position is on the grill, we are willing to train if you have some experience. The position is also full time, year round. We do not cut hours, this is 60 hours. More during the holidays. After a year we give a week paid vacation. Come and interview, join a growing restaurant group.
If interested please contact Bob Osborn Chef owner,
The Gersh Management company is looking to fill multiple positions in the organization. I am looking for a motivated Sous Chef looking to be apart of a fast growing company in many different Avenues. We are opening schools for autism throughout the country and as far out as Puerto Rico where we have a school already running. This summer we are going to provide lunch services for a camp we own for children up on the north shore. We are about to close on a Adult home in which we are going renovate and move our home for young adults with autism, which exist already, into and provide breakfast, lunch and dinner service for. Its going to house more young adults then the one we currently have. The camp is a great place for externs as well. We have a school in West Hempstead which after summer is going to need a Hands on Chef Director, as well as more things in the works then I could begin to get into.
If interested, lets talk. Also check us out at Gershacademy.com
My contact is :
The Executive Chef opportunity at Grosse Pointe Yacht Club – located on beautiful Lake St. Clair in Grosse Pointe Shores, Michigan.
The Executive Chef position at Grosse Pointe Yacht Club (GPYC) is an exciting opportunity to work at a Platinum club that is proud of their premier food and beverage program. We are searching for a hands-on Executive Chef that is a great leader, mentor and culinarian. Successful candidates have a positive attitude and the ability and experience to balance leading the culinary team in the day-to-day operations while focusing strategically on the club’s long-term F&B success.
With 761 members, an average age of 66, and annual F&B revenues of approximately $3.8M, GPYC has a very active, year-round food and beverage program. Approximately 57% of F&B revenue is a la carte and the remaining 43% is banquet business. We are looking for an executive chef who has a proven track record of experienced leadership, excellent culinary skills, high performing team development and mentoring experience, and solid financial acumen and organizational skills to take this already high-performing culinary program even higher.
The candidate must also have significant a la carte and banquet experience, be well-organized, and have a track record of excellent standards of training and sanitation to ensure quality and consistency. Although private club experience is not required, the successful candidate should have a “the answer is yes, what is the question” attitude.
For more information about the club, the position, and how to apply click the link below:
Here is a link to a brief video about this opportunity: https://youtu.be/ZAq72_L2elA
Salary is commensurate with experience and the position offers a great benefits package including ACF membership and education.
Thank you so much for your time and consideration!
Karin Durkee | Consultant
703-774-4710 | firstname.lastname@example.org
email@example.com | www.kkandw.com
Position: Staff Chef
Our private beach community, located on Fire Island is 45 miles due east of Manhattan is seeking to add a talented, reliable, multi-tasking, team player to its seasonal food service operations. We are a family oriented residential community that places a strong emphasis on preserving traditions and offers a truly unique opportunity in an incredible beach/island environment.
Qualified candidates should have at least three years of experience in a kitchen setting and able to work in a clean, time efficient and creative setting.
This is a seasonal position starting in May and running through September. Our food service operation provides 3 meals a day (limited breakfast) to our staff as well as provides meals for our Cottagers.
Staff Chef duties and responsibilities:
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Keep records of food used/what needs to be ordered/restocked
Plan and price menu items
Ensure that a good standard of hygiene and cleanliness is maintained throughout the kitchen, to meet the required standards of practice Health Codes & Food Laws
Ensure all equipment used is well maintained, in good working order and to log any defects and report to the manager
To prepare, cook and present well-balanced meals and beverages to the highest quality
Work closely with manager and staff to plan menus that reflect choice and preferences
Purchase supplies in accordance with the planned
Ensure all stock ordered is consistent with planned menus that reflect choice and preference
Work closely with the Manager by monitoring and adhering to the operating budget.
Work closely with the Manager to ensure services meet company standards.
Maintain and check First Aid equipment within the Kitchen
Maintain an accurate stock control
Carry out good food Management and temperature controls according to current Food Hygiene regulations
Candidate must be able to work independently and take ownership of our food service operation.
Compensation & Benefits:
Seasonal housing provided (100 yards from the beach)
Competitive seasonal compensation package
Use of the facilities during non-working hours
Free Private Ferry Usage
Please contact Christine if interested:
Operations and Office Administrator