This individual must possess significant culinary experience in fine dining and/or luxury hotel operations.
Minimum 15 years' culinary experience including a minimum of 5 years fine dining restaurant, luxury hotel, high-end catering or club.
Minimum 2 years culinary managerial experience
Culinary school degree or comparable apprenticeship training
NYC DOH certified
ServeSafeFood Handler certified
Experience and in-depth understanding of Classic French Cuisine (esp. Saucier) and Fundamental knowledge of Global Techniques and Flavors
Skilled with Meat, Fish and Poultry Butchery
Expediting and plating in a fine dining service as well as banquet and buffet style events for up to 100 guests
Online ordering platforms
Invoicing systems (Birchstreet)
Inventory systems (Prima or similar)
Kronos or similar timekeeping system
Microsoft suite, email, etc.
Arrive at work by 7:00 am but as early as 6:00 am when needed, able to manage dinner events until 9:30 PM as needed
