Job Placement

Line Cook & Pantry Worker Full Time (Huntington /  Halesite)

Line Cook needed Part time Saturday and Sunday, All day – or from 4:30 to 9:30
$$ depending on ability

Salad & Dessert Person needed from Wednesday to Sunday. 11AM to 9:30 PM
$$+ FT

Closed Monday and Tuesday / Private Club Huntington
Compensation: Compensation based on experience
Employment type: full-time Pantry  / Part time Line Cook

NOTE: Reliable transportation a must.

If interested in the position(s) please contact Chef Otto Keller at
Please send Resume – Email: chefotto@verizon.net

Cell: 631-523-6008

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The Village Club of Sands Point is currently searching for experienced- Line Cooks and Salad Person for our busy ala Carte restaurant

We are also looking for Experienced Cooks to work Parties and Events on Weekends at our Mansion location.

Contact Executive Chef Jack Clarke 516-944-4305, email atjclarke@villageclub.org

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The Rockaway Hunting Club, in Lawrence, is seeking a sous chef.
Job Summary: Serve as second in command of the kitchen. Assist the Executive chef in supervising food production for all outlets of the club.
 
Job Tasks:

  1. Prepares or directly supervises kitchen staff responsible for the daily preparation of all food at the club, to ensure that proper methods of cooking, garnishing and portion size as prescribed by standard recipes are being followed
  2. Assists the executive chef with inventory, pricing, cost controls, requisitioning and issuing for food production
  3. Assume complete charge of the kitchen in the absence of the Executive Chef
  4. Assists executive chef with supervision and training of employees, sanitation, safety, menu planning, and related production activities
  5. Consistently maintains standards of quality, cost, eye appeal, and flavor of all foods
  6. Ensures proper staffing for maximum productivity and high standards of quality. Controls food and payroll costs to achieve maximum profitability
  7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
  8. Performs administrative duties as assigned by the executive chef
  9. Personally works in any station as assigned by the executive chef
  10. Assists in the development of training for all kitchen staff
  11. Assists in the security of the kitchen
  12. Assists in food procurement, delivery, storage, and issuing of food items
  13. Supervises, trains, and evaluates kitchen personnel
  14. Coordinates buffet presentations
  15. Checks mis en place before service time and inspects presentation of food items to insure that quality standards are met
  16. Submits ideas for future goals, operational improvements, and personnel management to executive chef

 
Reports to: Executive Chef
Supervises: all cooks and stewards
Please email resumes to Executive Chef Matthew DeCarolis at: mdecarolis@rhcny.com 

 
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