About us

We are professional and agile executive recruiters specializing in the Hospitality Industry.

Our clients are among the most respected restaurant owners in the country:

• We find the best candidates for our clients.

Job Details
ResponsibilitiesExcellent verbal, written, communication, and leadership skills
Maintain health department, food quality, and company standards
Maintaining and upholding our company's vision and values
Produce a high volume of work promptly which is accurate, complete, and of high quality
Actively practice food safety procedures
Able to train and motivate team
Lead Sous Chef with recruiting and discipline as needed
Organizational skills
Effective time management

Menu Development: Lead Sous Chef in sourcing, pricing, and creating relationships for all culinary products.
Recipe & costing documentation
Competitive Analysis
Invoice organization & “life cycle.”
Managing vendor relationships
Sales Analysis
Waste awareness & utilization

Labor managementFlexing staffing to seasonal trends and scaling labor to revenue
Requirements: Comfortable working in a fast-paced and high-energy environment
A passion for food, exceptional work ethic, and dedication
Ability to work nights and holidays as required
Highly developed knowledge of Italian cooking and mastery of all line-level cooking stations
Positive attitude in the workplace
Ability to read, comprehend and carry out instructions according to established procedures
Fluency in the English language is a must; Spanish is a plus
Ensure the team works efficiently, utilizes multi-tasking, and prioritizes tasks.
Health & Safety
Inspection preparedness
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department
Following proper food safety practices in all of BOH as well as assisting FOH
HACCP Plan & implementation: logs, rigor, etc.
Must adhere to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating Procedures and NYDOH Standards
Punctuality: Adherence to the posted schedule, arrival time, and attendance at mandatory meetings. Must set an example for the team.
Strong communication, organization, and management skills
Ability to be initiative and work independently
Ability to adhere to high levels of confidentiality
Have an outgoing, upbeat personality and positive attitude
Handle working in a high-energy and fast-paced environment
Guest-service oriented
Have the sincere desire to serve guests
Experience: Minimum three years of restaurant experience as an Executive Chef
Understanding HACCP principles is a plus
Spanish speaking is a plus

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts. Relocation assistance.

Job Type: Full-time

Pay: $90,000.00 - $110,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Experience level:

• 4 years

Pay rate:

• Hourly pay
• Yearly pay

Shift:

• Day shift

Supplemental pay types:

• Bonus pay
• Overtime pay

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Ithaca, NY 14850: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Experience:

• Culinary experience: 4 years (Preferred)
• Cooking: 4 years (Preferred)

Work Location: One location

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