Executive Sous Chef(1)/ Lead Line Cook(2)

Chef Francois Kwaku-Dongo, a Wolfgang Puck disciple for over 20 years, has brought his expertise to l'escale restaurant in Greenwich, Connecticut. We are looking for the strongest candidates in the area to join our team philosophy based culinary staff. This is a great opportunity for those wanting to experience a quality, full-service culinary environment. Great pay & great hours for the strongest candidates. L'escale Restaurant is located within the prestigious luxury waterfront hotel, The De La Mar in Greenwich, Connecticut. Situated along Greenwich harbor, the hotel is CT's only member/property of the Small Luxury Hotels of the World.
REQUIREMENTS


Executive Sous Chef- Responsible for maintaining & monitoring overall culinary quality & consistency of all outlet menus including a la carte, banquet, lounge, and room service. Knowledge of maintaining and/or exceeding management desired food cost & labor percentages, including ordering & inventory controls. Experience in catering for events ranging from small intimate gatherings(<20) to large functions(>200)as well as off premise grand events. Comfortable with directing an overall culinary staff count of 35+. Lead Line Cook- Responsible for producing consistent mise en place and maintaining a high level of quality control for all outlet menus. Candidates are able to contribute in menu & recipe development and implementation. Be willing to work within a team based framework. Garde Manger (Entry Level)- Persons with a degree in Culinary Arts, those working on achieving one, or who have experience in high end, fine dining precision will be given preference.

NOTE: We are only willing to accept applicants situated in the 90 mile radius of our property.