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Head Chef, Fish Bahamas
Summary
Head Chef, Fish Bahamas
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | 401 7th St NW, Washington, DC 20004, USA |
Head Chef, Fish Bahamas
Description
Head Chef for Fish by Jose Andres, Atlantis Bahamas
Chef José Andrés- James Beard awarded and Esquire Chef of the Year- is seeking a Head Chef for our newest location of Fish by Jose Andres in Atlantis Bahamas. Help us in our mission to Change the World through the Power of Food!
What we expect from you:
Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.
Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP''s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.
Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees.
Ambassador of TFG Culture Seek out opportunities to communicate ThinkFoodGroup''s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.
Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to TFG community for support as needed.
Position requires a minimum of 3+ years of Executive/Sous Chef experience and 6+ years of kitchen experience. Culinary degree preferred.
Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests and employees.
Requires manual dexterity to use and operate all necessary equipment.
Requires working nights, weekends and holidays.
ThinkFoodGroup is an Equal Opportunity Employer and participates in the federal government E-Verify Program.
Chef José Andrés- James Beard awarded and Esquire Chef of the Year- is seeking a Head Chef for our newest location of Fish by Jose Andres in Atlantis Bahamas. Help us in our mission to Change the World through the Power of Food!
What we expect from you:
Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.
Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP''s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.
Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees.
Ambassador of TFG Culture Seek out opportunities to communicate ThinkFoodGroup''s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.
Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to TFG community for support as needed.
Position requires a minimum of 3+ years of Executive/Sous Chef experience and 6+ years of kitchen experience. Culinary degree preferred.
Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests and employees.
Requires manual dexterity to use and operate all necessary equipment.
Requires working nights, weekends and holidays.
ThinkFoodGroup is an Equal Opportunity Employer and participates in the federal government E-Verify Program.
Head Chef for Fish by Jose Andres, Atlantis Bahamas
Chef José Andrés- James Beard awarded and Esquire Chef of the Year- is seeking a Head Chef for our newest location of Fish by Jose Andres in Atlantis Bahamas. Help us in our mission to Change the World through the Power of Food!
What we expect from you:
Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.
Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP''s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.
Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees.
Ambassador of TFG Culture Seek out opportunities to communicate ThinkFoodGroup''s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.
Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to TFG community for support as needed.
Position requires a minimum of 3+ years of Executive/Sous Chef experience and 6+ years of kitchen experience. Culinary degree preferred.
Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests and employees.
Requires manual dexterity to use and operate all necessary equipment.
Requires working nights, weekends and holidays.
ThinkFoodGroup is an Equal Opportunity Employer and participates in the federal government E-Verify Program.
Chef José Andrés- James Beard awarded and Esquire Chef of the Year- is seeking a Head Chef for our newest location of Fish by Jose Andres in Atlantis Bahamas. Help us in our mission to Change the World through the Power of Food!
What we expect from you:
Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.
Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP''s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.
Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees.
Ambassador of TFG Culture Seek out opportunities to communicate ThinkFoodGroup''s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.
Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to TFG community for support as needed.
Position requires a minimum of 3+ years of Executive/Sous Chef experience and 6+ years of kitchen experience. Culinary degree preferred.
Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests and employees.
Requires manual dexterity to use and operate all necessary equipment.
Requires working nights, weekends and holidays.
ThinkFoodGroup is an Equal Opportunity Employer and participates in the federal government E-Verify Program.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | 401 7th St NW, Washington, DC 20004, USA |
Skills
Inventory Management
Training Experience
Staff Scheduling
Menu Development
Fine Dining Experience
Fast-Paced Experience
Culinary Degree/Training
By applying you confirm you have these skills.
José Andrés Group
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
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401 7th St NW, Washington, DC 20004, USA