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Head Chef

2 months ago

Newport, Rhode Island, United States D.C. Global Talent Inc. Full time

D.C. Global Talent Inc. is in search of a skilled and innovative Head Chef to lead our culinary operations. As a vital part of our kitchen brigade, you will take charge of the daily kitchen activities, collaborating closely with our Executive Chef to craft exceptional and mouth-watering menus while ensuring that every dish meets our high standards of quality and service.

Key Responsibilities:

  • Assist the Executive Chef in designing and executing daily menu selections, specials, and seasonal dishes.
  • Work together with the Executive Chef to curate and sustain a premium menu that highlights local, seasonal ingredients.
  • Supervise the preparation and presentation of all menu offerings, ensuring meticulous attention to detail and consistency in both presentation and flavor.
  • Oversee and coordinate kitchen operations, including food preparation, plating, and presentation.
  • Collaborate with kitchen staff to ensure smooth service and operational efficiency.
  • Uphold rigorous standards of cleanliness, organization, and safety within the kitchen environment.
  • Establish and maintain relationships with local farmers and suppliers to procure fresh, seasonal ingredients.
  • Engage in menu planning and development, including the creation and testing of recipes.
  • Guarantee that all dishes are prepared to the utmost standards of quality and presentation.
  • Monitor inventory levels and manage kitchen supplies to optimize resource utilization.
  • Partner with the Executive Chef to oversee labor costs, scheduling, and staffing requirements.
Qualifications:
  • A minimum of 5 years of experience in fine dining as a Sous Chef or Head Chef.
  • Proficient technical skills in classical cooking methods, emphasizing creative presentation and flavor combinations.
  • Capability to work with seasonal local produce and develop menus that highlight their unique flavors.
  • Exceptional attention to detail and a commitment to maintaining high standards of quality and presentation.
  • Strong leadership and management abilities, with a talent for motivating and guiding a team of culinary professionals.
  • Excellent communication and organizational skills.
  • Able to thrive in a fast-paced environment with high-pressure demands.
Preferred Qualifications:
  • Formal training in classical French cuisine or experience in a French-inspired culinary setting.
  • Experience in catering or managing special events.