Plonk is searching for a creative and energetic professional to lead a diverse culinary program. Passion, skill and experience come together to shape a well rounded applicant hungry for continued progression.
A diverse palette of classical and contemporary technique defines a unique and brand oriented style. This style both caters to, and pushes our guests to re-think "Bozeman Cuisine." Our core food beliefs are rooted in using the best ingredients, sourcing from small producers, and embracing locality and seasonality whenever possible. To apply for this job, you should understand and speak this food language.
THE DREAM CANDIDATE:
A chef who has explored many cuisines and can curate her/his experiences to our concept.
A chef who's brought this knowledge to previous cooking/chef positions.
A chef who knows how to create and lead a team, and is confident in his/her business and management acumen. A chefwho can take the lead of an established team as well.
Someone who doesn't know how to cook generic food.
Has an appreciation for the beverage side of business and can design a menu/menu items accordingly.
If everything above resonates with you, read on.
Leads and manages kitchen, from dishwasher to pastry chef, ordering to inventory.
Train and teach the staff to cook with a high-level of quality and finesse.
Responsible for all aspects of food quality and consistency.
Manages product, purchasing, food cost and profitability for all areas of food production.
Creates seasonal menus on a daily, weekly and monthly basis.
Works closely with owners group on vision and recipe/menu development.
Responsible for all hiring, training, discipline, and work reviews of kitchen staff.
Proven ability to develop and work with organizational systems, such as: written recipes, production logs, order boards, safety and sanitation, food cost tracking, training, shift responsibilities and inventory.
5+ years in kitchen production and supervision
Knowledge of Mediterranean and European cuisines
Experience and/or knowledge of cooking, pasta making, baking, charcuterie
Style and substance as a chef, and leader of people
Commitment to the highest quality and consistency in food production
Serve safe certified or equivalent -- proven ability to lead sanitary practice
Understanding of basic financial terminology and systems that create profitability
Establishes controls that minimize waste and maximize food budgets
Medium skill levels in all Microsoft Office and Excel software
Team player: builds relationships that are based in trust
Problem solver: works independently to solve issues
Professional in appearance
Professional in all written and verbal communication
Salaried FT position DOE
Send resume and cover letter to embedded email.