Sacred Heart University has purchased 150 acres of land on the Housatonic River in Milford/Orange, CT, which includes Northeast's premier semi-private 18-hole Great River Golf Course and a 32,000-square-foot clubhouse. Located just 11 miles away from SHU's main campus, Great River Golf Club is a signature Tommy Fazio-designed facility that has been ranked fourth-best in Connecticut by Golf.com.
Great River Golf Club is home to Monty's River Grille, a full-service restaurant offering Zagat-rated service, exceptional American-International cuisine, and a unique dining experience. In addition, the clubhouse is fully equipped and wireless providing corporate space as well as a dramatic ballroom for weddings and special events.
Reports to the Executive Chef and the Senior Lead Supervisor. They are responsible for kitchen functions, restaurant menus and banquet operations.
Responsibilities Include:
In charge of the Broiler Chef, Sauté Chef and the Pantry Cook in the kitchen. They supervise the dishwashers and assist in banquets.
They are in charge of ensuring that all stations are ready and on time with all food preparation (mis en place) needed on a daily basis.
They oversee the daily production of all menu items.
They are to attend the 5:30 pm daily preservice meeting with a tasting of any new special item.
They are responsible for the closing of the kitchen each night; this includes the locking of all walk-ins and to report any problems to the Executive Chef or Senior Lead Supervisor.
They are responsible to see that the employees under his/her direction are on time, in clean uniforms and reports in writing or verbally to Senior Lead Supervisor and/or Executive Chef.
Check with Senior Lead Supervisor and/or Executive Chef for daily changes or any new task that need to be completed.
All Food deliveries are to be received properly and to ensure they are handled correctly, in accordance with local health department guidelines.
He or she will take ownership from production to the final delivery of the end product.
Continually exceeds expectations for both members and guests.
In charge of the Broiler Chef, Sauté Chef and the Pantry Cook in the kitchen. They supervise the dishwashers and assist in banquets.
They are in charge of ensuring that all stations are ready and on time with all food preparation (mis en place) needed on a daily basis.
They oversee the daily production of all menu items.
They are to attend the 5:30 pm daily preservice meeting with a tasting of any new special item.
They are responsible for the closing of the kitchen each night; this includes the locking of all walk-ins and to report any problems to the Executive Chef or Senior Lead Supervisor.
They are responsible to see that the employees under his/her direction are on time, in clean uniforms and reports in writing or verbally to Senior Lead Supervisor and/or Executive Chef.
Check with Senior Lead Supervisor and/or Executive Chef for daily changes or any new task that need to be completed.
All Food deliveries are to be received properly and to ensure they are handled correctly, in accordance with local health department guidelines.
He or she will take ownership from production to the final delivery of the end product.
Continually exceeds expectations for both members and guests.
Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures.
Tracks food use, waste and consumption to requisition or purchase product.
Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production, and merchandising requirements.
Helps the Executive Chef in creating and developing recipes and menus which reflect seasonality and cost containment.
Creates luxury for the senses by developing and implementing a quality Monty's River Grille experience.
Performs other duties as assigned.
Requirements:
Knowledge and Skills Needed:
Must maintain a (QFO) Quality Food Operator Certification.
Minimum of 4 years' experience as a cook in a club environment and/or combination of formal training in culinary arts through a vocational school, community colleges, culinary schools and/or university degree programs in hospitality. Preferred 1-2 years of supervisory experience.
Strong working knowledge of food safety, sanitation, and general workplace safety standards with general knowledge of Health Department requirements.
Must be a strong culinarian with a passion for continuous self-improvement and team building.
He or she must demonstrate culinary competence across different ethnic and cultural areas.
Good people skills; excellent communication skills.
Self-starter who can work independently as well as within a team environment.
Friendly and welcoming customer service.
Must be able to work well under pressure.
Additional Information:
Statement of Personal & Organizational Responsibility for Inclusive Excellence
Inclusive Excellence is the recognition that our institution's success is dependent on how well we value, engage, and include the rich diversity of students, staff, faculty, administrators, alums, and surrounding community. It is a mastery of inclusion that fosters a consistent sense of belonging. Inclusive Excellence is aspirational and is the pillar that guides the mission, vision, and function of this unit.
To achieve Inclusive Excellence, our personal and organizational responsibilities are to:
Actively promote a collegial environment and consciously apply our mission and values to create a culture of inclusion and belonging; a safe space where all may thrive and succeed.
Participate in educational and developmental activities to increase awareness and competencies of issues related to diversity, equity, inclusion, and belonging; apply that understanding to guide your approach to all aspects of your job and the community as a whole.
Demonstrate that we are Stronger Together as described in the Office for Inclusive Excellence statements
Application Instructions:
Please apply online, faxes and emails will not be accepted. A cover letter is appreciated.
Sacred Heart University is a space that respects and embraces differences, recognizes the unique contributions that individuals can make, and creates a community that maximizes the potential of all faculty and staff. As an equal opportunity employer, we encourage applications from qualified candidates who reflect the wider world in which we live.
Company info
Sacred Heart University Website : http://www.sacredheart.edu
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