Local Richmond restaurant looking for a full-time working Executive Chef- Retooling restaurant to be more seafood center with local/regional sourced produce when possible. -Hours will range from 40-50 per week depending on flow of business. NO late nights -Knowledge of working BOTH banquets and dining at the SAME time on any given shift -Organization, Organization, and Organization is a must in the kitchen and store room area -Excellent customer relationship with employees, vendors, clients, and owners -Understand the marketing of the chef, restaurant, via the internet, press release to food critics, print advertising, local news. -Controlling Food and Labor cost at all times understanding how this affects the bottom line -Full knowledge of kitchen operations, sanitation, stock rotation, inventory, and supplies -Understanding what drives the restaurant business within the downtown market and meet guest expectation to a positive dining experience.
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