Come grow your career at the classic, white-tablecloth restaurant expanding across the nation, with 22 locations and counting! The Palm is now accepting applications for an EXECUTIVE CHEF for our East Hampton, NY location!

GENERAL DESCRIPTION:
Direct and supervise daily operations of the kitchen, providing professional leadership and training to kitchen personnel.
Essential Functions: These requirements/functions may change over the course of employment.
The Executive Chef is required to adhere to and consistently execute 100% of all Palm standards and specifications relating to food quality, portion sizes, standardized recipes, preparation methods, purchasing specifications and national vendor compliance.

The Executive Chef will commit to fulfilling all essential functions of the job description consistently and relentlessly in spite of the challenges listed below.

1. Quality: Maintain all Palm quality standards in spite of the extraordinary challenges presented by high volume, volume fluctuations, and physical plant limitations.
• Maintain food quality
• Ensure food quality by maintaining the highest standards of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant.
• Ensure kitchen staff follow all Palm standard recipes and portion servings correctly and according to menu specifications.
• Ensure that all recipes, food preparation methods, and plate presentations meet The Palm’s specifications and commitment to quality.
• Take active role in developing and implementing daily specials to Palm standards.
• Maintain a safe, orderly and sanitized kitchen.
• Obtain and maintain up to date ServSafe Certification.

2. Private Dining Rooms
The Private Dining Room is an important function of sales and of sales growth of a Palm Restaurant. Communication and cooperation between the Executive Chef and the Sales Manager is required. The Executive Chef and Sales Manager will meet as often as necessary (daily if necessary) to exchange information regarding PDR events (BEO’s, scheduling, special orders, etc.).
• The Executive Chef must create flexibility in scheduling to accommodate the demands of PDR business.
• The Executive Chef must accommodate the “last minute changes” inherent in the Private Dining business.

3. Purchasing:
The Executive Chef must place all food and supply orders daily to ensure freshness. Purchasing sheets are a requirement. The Executive Chef must:

• Adhere to using national vendors
• Utilize forecast information from General Manager and Sales Manager to purchase food and supplies.
• The Executive Chef must have flexibility in purchasing to accommodate the demands of the PDR business.
• The Executive Chef must have flexibility in purchasing to accommodate the busy/non busy days of a la Carte business.
• The Executive Chef will be responsible for entering all food invoices into Restaurant Magic.

4. Production: Daily production will be one of the most challenging “Essential Functions” of the Executive Chef. Daily production sheets (Prep Sheets) are a requirement.
• The Executive Chef must have flexibility in production to accommodate the demands of the PDR business.
• The Executive Chef must have flexibility in production to accommodate the busy/non busy days of a la Carte business.
• Production/Prep sheets will be required for:
o A la carte dining
o PDR Events
o Special Events

5. Labor: Control labor cost by properly scheduling staff and improving productivity. The Executive Chef must:
• Work a minimum of 4 day shifts (lunch) and 3 night shifts (dinner) per week
• The Executive Chef will often exceed that time commitment and will need to show tremendous personal scheduling flexibility to be successful.
• Work hours according to the needs of business, kitchen staff and restaurant specific needs.
• Utilize forecasts from the General Manager and Sales Manager to schedule kitchen labor. Labor schedules will rarely, if ever, be conducive to “rolling over” a schedule.

6. Leadership
• Lead, supervise, manage, train and support the General Manager and Sous Chef’s through consistent communication, quality inspections, and “hands-on” attention to achieve:
• Budgeted food cost
• Budgeted labor cost
• The highest standards of sanitation
• Compliance with all Palm standard operating policies and procedures

QUALIFICATIONS:
Knowledge/Skills/Aptitudes
1. College or culinary training and/or extensive cooking and production experience.
2. Extensive food and beverage knowledge.
3. Knowledge of basic training techniques.
4. Understanding of local, state, and federal health and sanitation laws. Obtain and maintain current foodservice certification.
5. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
6. Professional oral and written communication skills.
7. Ability to work in a high energy and demanding environment.
8. Strong organizational, leadership, and problem solving skills.
9. Team player with ability to take direction.
10. Computer competency.
11. Able to successfully work Pantry, Sauté, Middle, Broiler, Helper, Dish, and Expo stations.
12. Able to stand and exert fast-paced mobility for entire shift. Good sense of balance, able to lift, bend, kneel, stoop, and wipe.
13. Able to frequently lift and carry food, beverage, and other items greater than 35 pounds, able to transport up to 70 pounds regularly.

Since 1926, The Palm has established itself as not only a great restaurant, but as a place where every employee is treated like family. There is more to The Palm than our world-famous steaks, jumbo Nova Scotia lobsters and authentic Italian dishes. There are excellent salaries, bonuses, benefits, and more!

If your experience matches the qualifications above, apply online via our career site:

https://my.peoplematter.at/palmrestaurantgroup/hire

The Palm is an equal opportunity employer committed to providing a culturally diverse workforce.

Come grow your career at the classic, white-tablecloth restaurant expanding across the nation, with 22 locations and counting! The Palm is now accepting applications for an EXECUTIVE CHEF for our East Hampton, NY location!

GENERAL DESCRIPTION:
Direct and supervise daily operations of the kitchen, providing professional leadership and training to kitchen personnel.
Essential Functions: These requirements/functions may change over the course of employment.
The Executive Chef is required to adhere to and consistently execute 100% of all Palm standards and specifications relating to food quality, portion sizes, standardized recipes, preparation methods, purchasing specifications and national vendor compliance.

The Executive Chef will commit to fulfilling all essential functions of the job description consistently and relentlessly in spite of the challenges listed below.

1. Quality: Maintain all Palm quality standards in spite of the extraordinary challenges presented by high volume, volume fluctuations, and physical plant limitations.
• Maintain food quality
• Ensure food quality by maintaining the highest standards of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant.
• Ensure kitchen staff follow all Palm standard recipes and portion servings correctly and according to menu specifications.
• Ensure that all recipes, food preparation methods, and plate presentations meet The Palm’s specifications and commitment to quality.
• Take active role in developing and implementing daily specials to Palm standards.
• Maintain a safe, orderly and sanitized kitchen.
• Obtain and maintain up to date ServSafe Certification.

2. Private Dining Rooms
The Private Dining Room is an important function of sales and of sales growth of a Palm Restaurant. Communication and cooperation between the Executive Chef and the Sales Manager is required. The Executive Chef and Sales Manager will meet as often as necessary (daily if necessary) to exchange information regarding PDR events (BEO’s, scheduling, special orders, etc.).
• The Executive Chef must create flexibility in scheduling to accommodate the demands of PDR business.
• The Executive Chef must accommodate the “last minute changes” inherent in the Private Dining business.

3. Purchasing:
The Executive Chef must place all food and supply orders daily to ensure freshness. Purchasing sheets are a requirement. The Executive Chef must:

• Adhere to using national vendors
• Utilize forecast information from General Manager and Sales Manager to purchase food and supplies.
• The Executive Chef must have flexibility in purchasing to accommodate the demands of the PDR business.
• The Executive Chef must have flexibility in purchasing to accommodate the busy/non busy days of a la Carte business.
• The Executive Chef will be responsible for entering all food invoices into Restaurant Magic.

4. Production: Daily production will be one of the most challenging “Essential Functions” of the Executive Chef. Daily production sheets (Prep Sheets) are a requirement.
• The Executive Chef must have flexibility in production to accommodate the demands of the PDR business.
• The Executive Chef must have flexibility in production to accommodate the busy/non busy days of a la Carte business.
• Production/Prep sheets will be required for:
o A la carte dining
o PDR Events
o Special Events

5. Labor: Control labor cost by properly scheduling staff and improving productivity. The Executive Chef must:
• Work a minimum of 4 day shifts (lunch) and 3 night shifts (dinner) per week
• The Executive Chef will often exceed that time commitment and will need to show tremendous personal scheduling flexibility to be successful.
• Work hours according to the needs of business, kitchen staff and restaurant specific needs.
• Utilize forecasts from the General Manager and Sales Manager to schedule kitchen labor. Labor schedules will rarely, if ever, be conducive to “rolling over” a schedule.

6. Leadership
• Lead, supervise, manage, train and support the General Manager and Sous Chef’s through consistent communication, quality inspections, and “hands-on” attention to achieve:
• Budgeted food cost
• Budgeted labor cost
• The highest standards of sanitation
• Compliance with all Palm standard operating policies and procedures

QUALIFICATIONS:
Knowledge/Skills/Aptitudes
1. College or culinary training and/or extensive cooking and production experience.
2. Extensive food and beverage knowledge.
3. Knowledge of basic training techniques.
4. Understanding of local, state, and federal health and sanitation laws. Obtain and maintain current foodservice certification.
5. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
6. Professional oral and written communication skills.
7. Ability to work in a high energy and demanding environment.
8. Strong organizational, leadership, and problem solving skills.
9. Team player with ability to take direction.
10. Computer competency.
11. Able to successfully work Pantry, Sauté, Middle, Broiler, Helper, Dish, and Expo stations.
12. Able to stand and exert fast-paced mobility for entire shift. Good sense of balance, able to lift, bend, kneel, stoop, and wipe.
13. Able to frequently lift and carry food, beverage, and other items greater than 35 pounds, able to transport up to 70 pounds regularly.

Since 1926, The Palm has established itself as not only a great restaurant, but as a place where every employee is treated like family. There is more to The Palm than our world-famous steaks, jumbo Nova Scotia lobsters and authentic Italian dishes. There are excellent salaries, bonuses, benefits, and more!

If your experience matches the qualifications above, apply online via our career site:

https://my.peoplematter.at/palmrestaurantgroup/hire

The Palm is an equal opportunity employer committed to providing a culturally diverse workforce.