Project Description

Executive Chef

At Pointe Grille we strongly believe our cuisine is the foundation and heartbeat of the restaurant. The Executive Chef position requires a dedicated, highly-skilled culinary professional with a strong passion for food and hospitality. The candidate must possess strong leadership and organizational skills in order to help us continue to grow our concept and teams. Outlined below is a list of requirements and expectations for the position.

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Our Restaurant

Pointe Grille is nestled in the Hudson Valley directly on the Newburgh waterfront. Pointe Grille is unlike any restaurant in the area. This riverfront eatery pairs old-world Mediterranean-style cooking techniques with locally sourced ingredients for a one-of-a-kind dining experience.

Built from the ground up by Joseph Bonura Sr. — the creative mind behind Blu Pointe and Shadows on the Hudson — Pointe Grille came to fruition after years of meticulous planning and sourcing of the perfect ingredients.

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JOB DESCRIPTION

The Executive Chef:

  • Is responsible for ensuring all food related menu items are served at their highest quality
  • Properly hiring all kitchen employees and creating a weekly schedule in accordance with labor budget and sales forecasts
  • Develops a training program promoting professional development and detailing all kitchen job positions and expectations
  • Is Responsible for all daily kitchen operations including individual job performance of all kitchen employees
  • Establishes daily prep guides and monitor all food preparation for accuracy and quality
  • Menu development:
    • Create all food menus with General Manager evaluating Food Cost, Labor, Use of Ingredients, Flavor and Presentation
    • Creative use of seasonally appropriate, local ingredients
    • Daily and weekly specials created based on our concept
    • Create standard recipes ensuring accuracy and quality
  • Responsible for operating the Raw Bar station program
  • Properly executing preparation of all banquet packages & catered events
  • Responsible for controlling Labor cost through effective use of schedule program, forecasts and POS data
  • Ensure all Food Safety/sanitation requirements are met through implementation of Kitchen Standard Operating Procedures (SOP)
    • Monitor kitchen staff’s personal hygiene
    • Ensure all employees follow uniform guidelines
    • Food items are properly cooled and stored according to State and Federal Guidelines
    • Walk-in refrigeration organized preventing risk of cross contamination
    • Create HAACP Plan preventing risk of foodborne illness
  • Inventory Control & Purchasing:
    • Properly ordering all food and paper goods through inventory database
    • Create order guides identifying pars, preferred vendors, quantities inventoried and purchased
    • Responsible for ensuring all goods are purchased and received accurately
    • Proper storage of all food goods purchased reducing risk of waste and ensuring full return on investments
    • Beginning and end inventory entered monthly into database creating actual cost of goods
    • Monitoring all food preparation ensuring proper use and yield of all products

Administrative & Additional Requirements:

  • Must be well versed in Microsoft office, especially Word and Excel
  • Must possess Interpersonal Communication skills including company email correspondence
  • Ability to maintain inventory control database
  • Must be able to create recipes in standard format, typed and evaluated meeting food cost budget
  • Must be able to work a minimum of 55 hours weekly and expected to work holidays. Hour may vary due to seasonal volume of business
  • Must be able to lift up to 50 pounds and work long hours standing
  • Must be able to effectively communicate with management team regarding guest satisfaction
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