NewBridge on the Charles, an upscale, state-of-the-art retirement and continuing care community opened in June of 2008 in Dedham, Massachusetts. The centerpiece of this first-class facility is an 80,000 square foot Community Center located on the plush meadows and woodlands of the Charles River. The Center consists of a 65-seat upscale fine dining restaurant, an 85-seat casual dining room, a 25-seat pub, intimate private dining rooms, a Kosher deli, an ice cream and coffee shop and reception areas for banquets and events. Other amenities include a retail store, swimming pool, billiards, salon, and concierge services. The Community Center at NewBridge on the Charles has the look and feel of a Premium Private Club. A rare and exciting Executive Sous Chef opportunity exists for the candidate who has the right blend of experience in upscale restaurant, multiple outlet supervision, and catering, with a hands-on approach mentality.
Position Responsibilities:
Works directly with Executive Chef on menu development and engineering
Works directly with Executive Chef to Review menus, analyzes recipes, determines food, labor, and overhead costs.
Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes.
Familiarizes newly hired Chefs, Cooks, and Stewards with practices of kitchen and oversees training
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
Observes and participates with food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner and approved recipes set by the Executive Chef
Demonstrates leadership and knowledge by utilizing a hands-on approach.
Motivates staff by exhibiting and setting an example of high standards.
Interacts with customers in a manner to ensure customer satisfaction
Resolves customer concerns
Performs pre-service chef table for servers on a nightly basis
Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions
Establishes and enforces nutrition, sanitation, safety and merchandising standards
Authors, executes and manages compliance to procedural manuals for all kitchen and food operations
Responsible for compliance with all local, state and federal requirements relative to operation, equipment, training, certification for NewBridge facility and team.
Experienced with food requisition process to assure food utilization and costing
Assures compliance with all sanitation, ServSafe and safety requirements
Ensures corporate and OSHA safety standards are followed
Maintains professional appearance at all times, clean and well-groomed in accordance with company standards
Participation in industry-related meetings and organizations
Other duties and responsibilities as assigned by Executive Chef
Qualifications
Bachelor’s degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience
Five (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
Will be responsible for managing up to 25 employees
Must be able to effectively present information, and respond to questions from groups of managers, clients, customers
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Possess or have the ability to possess any required certifications such as ServSafe®
Proficiency in the use of general and discipline-specific computer software and systems including MS Office
Commit to the organization’s core values of respect, dignity and empowerment for employees
Have experience in leading a diverse workforce
Be a strong communicator that can build and inspire a team and provide leadership that results in superior services
Provide employees with clear direction and able to hold them accountable
Have excellent visioning for the future and be a strategic thinker
Excellent organizational skills and communication skills required.
Demonstration of strong clinical assessment skills, excellent standards of care for safety and quality control required.
Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor.
Superb organizational skills. Must have solid analytical skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations.
Must be motivated to learn and flexible to change.