Executive Chef at Forestburgh Tavern

Responsible for the menu creation, food preparation, and kitchen staff supervision. They also ensure the event's set-up and clean-up, and manage the culinary budget. 

Responsibilities

• Menu creation: Create menus for dinner cabarets and special events, There will be 7 menus for the summer main stage plays as the same menu runs each night for the shows duration, with 35 -125 per dinner, reserved. There are four 2-week shows, and three 1-week shows this summer. 

• Food preparation: Prepare volume according to reservations for the week, and requested items from menus for events, meetings, and parties 

• Kitchen staff supervision: Oversee the activities of other food preparation workers as well as general kitchen staff. 

• Culinary budget management: Manage the culinary budget for the event 

• Food safety: Ensure food safety and quality standards are met 

• Kitchen safety: Ensure kitchen safety standards are maintained 

• Ingredient freshness: Check the freshness of food and ingredients 

• Equipment and work area inspection: Inspect supplies, equipment, and work areas for cleanliness and functionality 

• DINNER CABARETS - Tues.-Saturday

  MATINEE LUNCHES – generally Wednesdays, with an occasional Sunday

• Same menus, but no cabaret at lunch

• The playhouse has seven main stage shows per summer. This year there are four 2-week shows, where Monday in the middle has no food service, but may become a prep day or for extra cleaning.  

  A menu is designed for each show. A nice touch is to theme menus to the show or to the cabaret if you know what they are going to be early enough on. 

  The menus would generally include, but are not limited to

• Salad and Bread (plated and on tables upon arrival) 

• Two entrees – a fish and either chicken or pork, cater cut

• One starch

• Two veggies

• Dessert

• Housing is available

   

  The salad and bread plates are picked up, and the patrons are invited to the buffet. 

  Once everyone is served, the lights go down and the first set of the cabaret starts. 

  At intermission, dinner plates are picked up and coffee and dessert is served. Dinner cabaret is generally done around 7:20 in the dining room, and the cleaning starts! 

  There are often dietary requests from patrons. We always do our best to accommodate them. Maybe chicken with no sauce, making something GF, etc. Advance notice is required. 

  Special events in the summertime. 

  We occasionally have special events where catering services are required. Info to come as they are planned.

  You will be sharing the kitchen with the company cook during your prep time. The company cook feeds the theater company at 5pm on dinner cabaret nights. They have 30 minutes to eat. Their buffet (no chafers) is pulled, dishes done, and the Dinner Cabaret buffet is set up, salads plated w/bread and delivered to the table. 

  Kitchen staff/helpers work both company and dinner cab prep and clean pots & pans (company), and all patron dinner dishes. The theater company is required to run their own plates and bowls, (except cups… for a reason you will learn!)

• Housing is available

   

   

Employment Type: Temp/Seasonal
Years Experience: 3 - 5 years
Salary: $27 - $30 Hourly
Bonus/Commission: No