Located in the political epicenter of the State of New York, The War Room Tavern will embrace the culture, cuisine, and political history of New York in a chic and upscale restaurant. The War Room offers sushi, steak, and comfort food and is one of the only fine-dining sushi restaurants in the Capital Region. Our event space hosts various gatherings and special events, including, but not limited to, book signings, political fundraisers, and legislative events.
As the Executive Chef, you will direct all kitchen aspects. Pay is based on experience. This is an exciting opportunity for an energetic, entrepreneurial culinary mindset. You will oversee kitchen operations while maintaining a safe and sanitary work environment for the staff. You must be ServSafe Certified. Head chef and BOH management experience is a must. You’re responsible for managing the kitchen team, maintaining inventory (ordering, developing weekly specials, waste tracking, etc.), working with FOH managers to ensure communication between FOH/BOH operations, and creating streamlined systems whenever applicable.
Responsibilities:
Develop an in-depth understanding of recipes and our menus.
Prepare high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules.
Arrive with ample time to set up the necessary stations.
Prepare dish ingredients, ensuring the proper quantities are ready for dinner service and catering events. All ingredients must be labeled with expiration dates.
Read and execute tickets as they come into the kitchen.
Remain mindful of allergies or other special dietary requests for each guest.
Work as a team and coordinate the cooking process to ensure dishes are ready to be served at the same time.
Maintain a clean working environment throughout service.
Uphold a high standard of food safety and hygiene.
Clean all cooking surfaces and equipment as directed after service is completed.
Keep refrigerators and storage areas clean and tidy.
Helped put away delivery orders; checked items for quality and accuracy.
Assist with submitting food orders to our vendors and check-in deliveries.
Plan regular and modified menus according to established events
Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets.
Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed
Makes all decisions regarding the utilization of leftover food products, staying within Company guidelines for such products
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs as appropriate
Preferred Qualifications:
B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience
Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
Hands-on chef a must
Train, supervise, and coach all kitchen staff
Applying constant educational and corrective measures when managing the culinary staff
Extensive catering experience a plus
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; including Microsoft Office (Word, Excel and PowerPoint), Outlook, E-mail, and the Internet
ServSafe certified - highly desirable
