Employment Opportunities

Members may post job opportunities in the food industry. Please forward job descriptions to Tom, tom@ctrestaurant.org.

A Villa Louisa Banquets and Catering

A Villa Louisa is a premier wedding and catering facility located in Bolton CT, we are growing and looking for  an experienced banquet sous chef.

·         Responsible for maintaining the daily cleaning and sanitation of all food service areas in the Hot Production Kitchen

·         Responsible for all hot food prep for all functions

·         Responsible for reviewing all daily function sheets and ensuring that all parties are executed in a timely manner with minimal over production

·         Responsible for receiving and storing all orders coming from food purveyors using the FIFO proper rotation, labeling and dating as needed.

·         Responsible for Butchering all primal cuts of Beef/Chicken/Pork as per function request, responsible for making house sausage and maintaining adequate supply of house sausage in Freezer for functions

·         Responsible for the production of basic Stock’s and Sauces needed including, Beef Stock, Chicken Stock and Marinara Sauce as well as any other sauces as directed by the Chef

·         Additional duties as directed by the Chef

Job Type: Full-time  2 Years experience required

Please email your resume to asim@avillalouisa.com or call 860.646.3161 

DO YOU DARE WORK FOR “THE BEAR”?

CATERING MANAGER

EVENTS/VENDING MANAGER

Bear’s has made a name for itself all across Connecticut earning awards such as Best BBQ in CT, Best New Restaurant in Hartford, and Best Casual Restaurant of the Year by the CT Restaurant Association.  And we aren’t stopping there – we are continuing to grow and are looking to hire the best talent in the industry to help take us to the next level.  What Bear’s has achieved in just two short years is no accident – it is the result of hard work and motivation to exceed industry standards and limits, combined with a strong spirit of community and giving.  Working at Bear’s is the most demanding and rewarding experience for individuals who share the same passion for:

  • -          Being the absolute best in all pursuits – personal and professional
  • -          Learning and growing “on the job” – understanding excellence isn’t achieved over night but is the result of diligence, perseverance and reflection.
  • -          Growing a team that is well-trained and communicates effectively to deliver high quality customer service
  • -          Creating more efficient and streamlined processes to enhance customer and staff experiences
  • -          Giving back to the community and being part of something “larger” than one’s self

We are currently screening for the following Management Opportunities:

CATERING MANAGER – ideal candidate will have at least 5-10 years catering/restaurant supervisory experience working in a high volume, multi-location environment.  Position is responsible for all aspects of catering including promotions and sales, generation of quotes, securing payments, hiring/training/supervision of staff, menu planning, kitchen production, hands-on final execution of orders and full service events, communication with store managers and staff, and soliciting customer feedback.  In addition, this position will be responsible for purchasing and maintaining catering supplies that improve food presentation, revising and writing standard catering procedures including staff training and appearance, and implementing new menus and online ordering software that will enhance the customer experience and simplify ordering/execution of orders.

EVENTS/VENDING MANAGER- ideal candidate will have at least 5-10 years of event management experience preferably in the restaurant, concessions or food truck industry.  Must have exceptional organizational, communication, marketing and leadership skills to plan and execute all aspects of our vending, food truck and offsite charitable events including XL Center, UCONN, Travelers Championship, Bear's Smokehouse New England BBQ Championships and more.  Responsibilities include:  booking new venues while managing current calendar of events, completing all required event and health department applications, planning menus, hiring/training/supervising staff, working events and ensuring the Bear’s brand is well represented, tracking all sales and costs associated with events, soliciting feedback, recording historical data related to events, and maintaining all vending related inventory and vehicles.  In addition, this position will be help with the initial set up of the Bear’s food truck and be responsible for creating and documenting all vending processes/procedures including staff training.  The candidate must have high energy along with a spirit of entrepreneurship that is not dampened by the need to work long evening and weekend hours in order to grow this side of the business.

Interested candidates should send cover letter, resume, (3) professional, recent letters of reference and salary requirements to: cheryl@bearsbbq.com

Blue Plate Kitchen

Bishop’s Corner

345 North Main Street

West Hartford, CT 06117

Serving extraordinary breakfasts, lunches & dinners - 7 days a week.

Commitment to serving local, fresh & sustainable fare.

Full bar & large seasonal patio

Seeking a motivated Assistant Manager to join our team.

Responsibilities include:

Social Media & Loyalty Interaction

Training & Developing our FOH sales force

Staff Scheduling, On Site & Off Site Events,

Strong emphasis on employee & customer relations

One year commitment required but long term commitment desired.

Competitive salary plus bonus, health, sick, vacation & dining benefits.

50-55 hr work week with two full days off. Weekends required.

Please email resume & references to anthony@bpkwesthartford.com

Saybrook Point Inn & Spa

Fresh Salt Job Postings

Full Time and Part Time Positions are available at Fresh Salt, located in Old Saybrook.

Breakfast Line Cook

$12-15/hour. Benefits available for full time positions The role of the breakfast cook is to prepare culinary delights for our guests. Guest satisfaction in our restaurant revolves around the high quality of meals, appearance of food, and overall dining experience. The breakfast cook is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

Sous Chef/Chef d ’Cuisine

$50,000 plus Benefits

The Executive Sous Chef is generally responsible for the supervision of the entire kitchen in the absence of the Executive Chef. The Executive Sous Chef must ensure that all the food preparation in the kitchen is within the guidelines of proper techniques as presented in the recipe manual. This position requires overseeing line station setup, breakdown, and production, as well as supervising all kitchen employees.

PM Line Cook

$12-15/hour. Benefits available for full time positions.

The role of a line cook is to prepare culinary delights for our guests. Guest satisfaction in our restaurant revolves around the high quality of meals, appearance of food, and overall dining experience. The line cook is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. Food and Beverage Receiving Clerk $15/hour. Working closely with both the Executive Chef and Restaurant Managers, this part time position will consist of 25-30 hours per week with primarily morning shifts. Store room inventory management or culinary purchasing experience preferred but not required. The duties of the Food and Beverage Receiving Clerk include, but are not limited to: Coordinating and receiving food & dry good items and supplies Rotating current stock in the walk-ins and other storage areas Maintaining par levels Issuing products to departments as needed Maintaining overall cleanliness

Food Runner $10/hour. 

The role of the Food Runner is to assist the Servers with the expediting of food to customers. In addition, some secondary duties will include cleaning and bussing tables, filling glasses, etc. Must be available for a varying schedule to include nights, weekends, and holidays. A qualified applicant will be able to: Provide preliminary information regarding menu Deliver food to tables Check food for accuracy Replenish food and beverages when required Take additional orders when required Bus and clear tables Clean tables and work areas Transport trays of soiled dishes Qualified applicants please send your resume to info@saybrook.com

DAY SHIFT\EVENING SHIFT Chef

Job Location: Newtown, CT
DAY SHIFT/EVENING SHIFT Chef (21214)
Food Service
Masonicare at Newtown
Newtown

NEWTOWN, CT
40hrs/wk - Every Other Weekend
Day Shift/Evening Shift - Varies
**BENEFITTED POSITION**

Prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Executive Chef Director of Dining Services to ensure that quality food service is provided at all times. Under the supervision of the Executive Chef, is responsible for hot food preparation, including accompaniment and garnishes.

Essential Duties and Responsibilities:

1. Maintains a comprehensive knowledge of food preparation and handling technique.

2. Ensures required sanitary levels are maintained throughout the food preparation process. Alerts supervisor to problems and needs concerning food or equipment.

3. Works well independently given proper direction.

4. Has latitude to cope with some problems.

5. Previews menus and work orders to determine type and qualities of meats, vegetables, soups, salads and desserts to be obtained and prepared.

6. Ensures that all food prepared meets existing standards for quality, freshness, taste and appearance. All cooking equipment and utensils are inspected and maintained for cleanliness and proper operations.

7. Plans and coordinates cooking schedules to ensure foods will be ready at required times.

8. Operates commercial kitchen equipment including, but not limited to, ovens, steamer, griddle, grinders, slicer, etc.

9. Attends/facilitates daily production meetings.

10. Arranges and provides service for special catering functions.

11. Practices proper storage techniques, i.e. wraps, dates, labels and rotates all food items after use according to F.I.F.O methods

12. Responsible for the proper and required documentation for handling food equipment in accordance with all regulatory agencies and H.A.C.C.P. guidelines.

13. Reports, in a timely manner, any issues, malfunctions or difficulties to the Executive Chef / Director of Dining Services.

14. Applies kitchen safety rules while working in order to maintain a safe working environment.

15. Implements all required monitoring tools including, but not limited to, purchasing logs, substitution logs, food temperature logs, equipment temperature logs, etc. to ensure compliance with all regulatory / accreditation bodies.

16. Cleans work area and equipment used in food preparation.

17. Takes necessary precautions and follows correct procedures for lifting and bending.

18. Demonstrates knowledge of fire safety procedures and assists with evacuation of residents to a sage location in the event of fire or other emergency.

19. Attends all scheduled in-services, education programs, staff meetings and other training opportunities.

20. Cooperates with staff of other departments in performing job duties.

21. Responsible for answering all phone calls directed to kitchen line.

22. Responsible for preparing late trays in a timely manner.

23. Supervises food service workers job performance and closing shifts to ensure that kitchen stays clean and sanitized. Performs counseling session for the staff who are not in compliance.

24. Performs other related duties as assigned.

Education: Post High School Vocational/Specialized Training
Experience: 3-5 years experience in large-scale food preparation
Licensure: N/A

Knowledge/Skills/Abilities: Able to meet deadlines. Able to read recipes and instructions for preparation.

Physical Demands: Heavy physical effort (lift/carry up to 50 lbs). Frequent prolonged standing/walking. Working Conditions: Subject to burns and cuts. Exposed to hot and humid work environment. Exposed to hazards of steam and heat. Exposed to varying degrees of kitchen elements. 



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Hartford, CT  06106
860-278-8008/info@ctrestaurant.org
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