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.


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.

Visit Pointe Grille


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