Benefits:

401(k) matching

Bonus based on performance

Competitive salary

Health insurance

Paid time off

SUMMARY

Executive Chef for a beautiful river front wedding venue, primarily responsible for managing all culinary operations and leading the culinary staff.

Our Mission

Welcome to River Stone Manor, a stand-alone catering business offering banquet services in Glenville, New York, owned by Aviva Event Spaces and managed by Aviva Hospitality Group (AHG).

Aviva Event Spaces is in the business of providing “spaces” where people can get together and celebrate. We not only provide the space, but also the sustenance and the service, all together forming an unforgettable experience in an unforgettable location. How do we do this? In its simplest form, we find irreplaceable locations and hire teams all who have one basic trait in common – a service mindset.

“I slept and dreamt that life was joy. I awoke and saw that life was service. I acted and behold, service was joy.” Rabindranath Tagore

To be in the hospitality business, it is imperative to have a service mindset. Hospitality is defined as “the generous reception and entertainment of guests, visitors or strangers.” This is what we do. Our vision is to have our each of our venues rank the highest in its relative market in terms of hospitality.

REPORTING STRUCTURE

Reports to:

General Manager

Direct reports:

Sous Chef, Junior Sous Chef, hourly kitchen staff including banquet prep cooks and dishwashers

HOURS

Driven by weekly schedule, weekend availability required

SALARY

Refer to Letter of Employment/Salary Update Letter

KEY PERFORMANCE INDICATORS

Separate document to be issued

POSITION DETAILS

Accountabilities:

· Work with operations and sales teams as well as AHG (or their representatives) to design creative menus and event packages to maximize both guest enjoyment and operating profit

· Demonstrate extensive knowledge of food trends, food products, quality standards, preparation techniques, presentation styles and service styles

· Maintain or exceed company standards in timely service, presentation, and food quality whilst producing high quality plates both design and taste wise

· Review monthly financial reports and create solutions to P&L problem areas

· Oversee and adhere to departmental labor and food costs standards

· Negotiate best possible pricing and quality with vendors and order food products in a responsible and cost-efficient manner to minimize food cost without impacting food quality

· Oversee responsible and accurate receiving procedures

· Monitor and code all culinary related expenses and submit in timely fashion (within week of spend)

· Conduct and complete monthly inventory of kitchen stock and supplies maintaining first in/first out inventory handling methods to always ensure the highest quality of product

· Select, train, schedule, supervise, develop discipline, counsel, and conduct periodic performance assessments for all culinary department employees according to company policies and procedures

· Meet with General Manager and AHG (or their representatives) on a regular basis to provide them with insight on current culinary operations and developments

· Solve any issues that arise and seize control of any problematic situation

· Respond to dissatisfied clients or guests – problem solving to prevent recurrences of similar complaints

· Schedule culinary staff to maximize efficiency and minimize labor cost and overtime

· Demonstrate positive leadership that inspire employees to meet/exceed standards

· Communicate appropriately and effectively with management, coworkers, staff and customers, always maintaining a positive and professional approach

· Follow and enforce all culinary-related quality control standards, sanitation regulations, and safety procedures – including the proper maintenance of the facility and its equipment and appropriate food handling and attire by personnel

· Demonstrate a sense of urgency to ensure culinary and administrative tasks are completed on time, effectively managing own and subordinates’ time

· Ensure appropriate coverage in your absence

· Always exhibit appropriate attire and excellent grooming and monitor staff for same

· Know and follow all emergency and safety procedures

· Ensure the appropriate kitchen-related contractors and service providers are identified and scheduled, as required, and have appropriate insurance

· Maintain appropriate certification (to be determined as deemed necessary for the successful and safe operation of the facility)

· Perform other tasks from time to time as requested by the General Manager or AHG

POSITION REQUIREMENTS

· Bachelor’s degree (preferred)

· Hospitality industry experience (preferred)

· Minimum of three years’ kitchen banquet experience

· Professional, warm, and welcoming demeanor

· Professional appearance and presence

· Excellent verbal and written communication skills

· Strong organization skills

· Ability to lead a team efficiently and professionally

· ServSafe Certification, Allergen Certification, TIPS, CPR/First Aid, Anti-Discrimination, Harassment

· Ability to multitask, adapt to moving timelines, work under times of stress and still deliver an exceptional product

· Menu development (preferred)

· Cost analysis and comprehension (preferred)