We are accepting resumes for the position of Executive Chef of Liberty Point at the Independence Seaport Museum in Philadelphia. The venue is one of the largest seasonal venues in the city and is extremely popular with locals and tourists alike. The Position is seasonal from April through October, and the right candidate will have excellent organizational skills, experience in both casual and fine dining, and a talent for cooking on all stations. We are transitioning the concept for 2024 to seafood - casual and bright coastal cuisine and raw bar. We are looking for a hands-on Chef, experienced in very high volume, who will work alongside their team while training, developing, and supporting this great staff.
FCM Hospitality is a Philadelphia-based hospitality and entertainment company, managing bars, restaurants, and seasonal pop-ups throughout the region. The company is a leader with more than 20 years in the hospitality industry and has developed some of the area’s most popular permanent, seasonal, and temporary venues in the city. FCM Hospitality’s mission is to create memorable spaces, venues and experiences that build connections and bring communities together. Our venues include Morgan's Pier, Craft Hall, Harper’s Garden, Concourse Dance Bar, Rosy’s Taco Bar, Juno, Parks on Tap, Lola’s Garden, The Dolphin Tavern, The Garden at Cherry Street Pier, Noche, Rosie’s Taco bar East, Lucy’s, and Liberty Point.
Our team is creative, independent, and agile, which is how we create amazing memories for our guests. It’s also how we cultivated a unique workplace that celebrates passion, determination, and individuality. Always striving to be an employer of choice, we value our employees, and we celebrate individuality, innovation, loyalty and although we work hard – we also want work to be fun.
Qualifications:
Minimum of 5 years management experience and oversight in the day-to-day operations of a busy and very high-volume restaurant and bar.
Proven track record of meeting and exceeding goals
Ability to interview, hire, onboard, train, and develop a talented staff.
Must be fluent in Spanish.
Ability to create efficiencies in food production, manage a payroll, and creatively staff.
Proficiency with Microsoft Office, Excel, Google Suite, and POS systems
Up to date and current with the latest food trends
Knowledge and experience with large special events and private events
Effective interpersonal skills in communicating with customers, staff, management, owners, and suppliers.
Job Responsibilities:
Development and testing of recipes and new menu items, collaborating with Corporate Chef.
Ensure that menu items are prepared and presented according to recipes and guidelines to maintain consistency.
Maintain proper inventories, project food sales, and purchase according to pars and menu demand.
Assist in the recruitment and hiring - train, develop, and retain an exceptional staff to provide a superior level of hospitality.
Assist Corporate Chef, Liberty Point GM, and upper management in driving the business to meet and exceed budgeted sales and operational costs.
Maintain cleanliness and establish standards and hold staff accountable.
Provide a positive and professional attitude toward all staff and the ability to resolve conflicts. Encourage comradery.
Compensation:
Very competitive salary package
End of season bonus
