Career Opportunity: Executive Chef | Culinary Innovator | Passionate about Serving Others with Delectable Food
Executive Chef
Persimmons Waterfront Restaurant
100 Pollock St
New Bern,
NC
28560
Restaurant
Géré par
First Carolina Management, Inc.
Health Care, Vision, Dental, 401K, 401K Matching, Room Discounts, PTO, Company Outings, FMLA, Job Training, Life Insurance, Paid Holidays, Other
Compensation: $75,000 - $85,000,
Temps plein, Tuesday - Sunday
Job Description: Executive Chef at Persimmons Waterfront Restaurant of New Bern, NC
Persimmons Waterfront Restaurant, located in New Bern, NC, offers waterfront views of the Neuse River with an elegant yet casual atmosphere and fresh, modern dishes made from locally-sourced ingredients. We make a concerted effort to use local and sustainable produce, herbs, meats, and seafood whenever possible. We purchase over 80% of our ingredients from local farmers within a 90-mile radius.
Scope of Position:
The Executive Chef is responsible for all aspects of managing and leading the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and menu development while maintaining approved food and labor costs.
Duties and Responsibilities:
The following are examples only and are not intended to be all-inclusive or restrictive; other duties may be assigned as necessary.
Manage and direct a diverse crew of culinary professionals
Hire, coach, train and direct all culinary staff members
Maintain proper scheduling, employee reviews and initiate pay changes as needed
Develop Sous Chef and Lead Cook to take on additional leadership and management duties
Directly responsible for control of labor costs, partner with owner for menu development, recipe creation and standardization of recipe production to ensure consistency
Establish presentation techniques and ensure quality standards
Ensure proper equipment operation/maintenance, proper safety and sanitation policies
Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques
Achieve 100% guest satisfaction through plate presentation and taste
Circulate dining room daily for guest feedback
Maintain a positive attitude which supports a team environment
Promote positive public relations with guests
Effectively communicate both orally and in writing
Maintain safety, including universal precautions, safe work practices, established fire/safety/disaster plans, risk management and security
Solicit employee feedback, utilizes an open door policy and follow up with employees' concerns to identify and address these issues
Required Qualifications:
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily.
Culinary School graduate
Four years’ experience as an Executive Chef or Executive Sous
Possesses characteristics that command a presence in the dining room
Proven track record of team management, organizational and coaching skills within the Heart-of-the House
Solid understanding of a la carte and banquet revenue generation
Comprehensive knowledge of expense control as it relates to BOH payroll and the forecasting/budgeting of expenses
Experience with purchasing and inventory systems
Creative menu development skills
Strong technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems
Diplomatic team player able to foster relationships
Publié Le 11 Novembre 2024
Persimmons Waterfront Restaurant
Opened in August of 2010, Persimmons is a locally-owned waterfront restaurant located on the shores of the Neuse River in New Bern, NC. We feature an elegant yet casual atmosphere and three distinct dining venues: our downstairs great room, our private upstairs dining room, and our picturesque outdoor waterfront dining area. Persimmons focuses on modern cuisine made from locally-sourced ingredients by our award-winning chef and hosting a variety of special events with waterfront dining, fresh food, and the friendliest service around.
In addition to using local, sustainable ingredients in our food, we also designed our building with sustainability in mind. Our heating and air conditioning is done with an efficient geothermal system, our lighting fixtures are energy efficient, we installed waterless urinals low-flow bathroom fixtures, and we also maintain a recycling program. In fact, much of our restaurant building, including our tables and hostess stand, is made of recycled or reclaimed materials. Our goal is to be as responsible as possible and make a positive impact on our community around us.
The most-asked question here at Persimmons is “what is the origin of our name?” When our building was originally constructed, we dredged the adjacent marina and found several submerged logs that likely date back to a nineteenth-century lumber mill and turpentine distillery which used to be on the site. One of the logs that was found was a persimmon tree. We took the persimmon log down the street to Bill Nelson of Precision Molding, who milled the wood, which was used to create what is now our host stand found at the entrance of the restaurant. Persimmon trees are found in North America and Asia and are one of the only fruits native to Eastern North Carolina. The Roman name for persimmon means “fruit of the Gods.” We also found an enormous log of liquid amber, also known as red gum, which Bill Nelson fashioned into all of our table tops in the restaurant.
Other Job Openings
-
Executive Chef
$75,000 - $85,000