Company description

Foster Supply Hospitality is a dynamic, mission-based restaurant and hospitality group operating in and around the Catskill Mountain region. We build soulful and thoughtful hotels in unexpected places that honor their past and are also keenly attuned to what today’s world and guest desires. Hospitality is part of our region’s history and we believe it is part of our way forward.

We believe in genuinely warm greetings, handwritten notes, freshly baked cookies delivered to you in front of a real wood fireplace, tractor parades, nap timers, farm tours and easy & fun local directed activities. We believe in gathering around a table for a good meal with good company.

The teams at our properties include dedicated, talented, hard-working individuals of all kinds – from management to chefs to innkeepers and restaurant staff. Our people are passionate about food and hospitality and love to make people happy. Our work environments encourage respect, diversity, and professionalism. Investing in our people and providing opportunities for growth are key objectives within our Foster Supply Hospitality family.

We also believe we have the responsibility and privilege to affect positive change around us by investing in our community and its potential.

Available Employee Benefits may include:

• Employee Group Health Plan (available to full time employees who work 30 hours per week or more – waiting period applies)
• A generous employee discount in our restaurants
• Temporary, transitional housing for new hires relocating to our region (available for select positions only)

Job description

REPORTS TO: Executive Chef and/or Chef de Cuisine

SUPERVISES: Assists in Supervising Other Kitchen Staff

COMPENSATION: Depends Upon Experience

HOURS PER WEEK: Varies – Full Time

DAYS REQUIRED: Weekdays, Weekends, Holidays

SUMMARY DESCRIPTION:

Supports the property Executive Chef of The Tavern at The Arnold House (www.thearnoldhouse.com) to coordinate, manage, and execute the day-to-day operations of the kitchen, including administrative tasks and food preparation.

DUTIES & RESPONSIBILITIES:

• Supporting the Executive Chef to run the day to day kitchen operations

• Prepare food

• Administrative tasks such as ordering ingredients and supplies

• Supervise certain other kitchen staff

• Developing positive working relationships with owners, directors, and co-workers

• Ensuring compliance with all company safety protocols, including those specific to Covid-19

QUALIFICATIONS:

• Prior experience in fine-dining restaurants is preferred
• High school degree or equivalent
• Must be flexible and able to work weekends and holidays
• Strong teamwork and leadership skills
• Must be able to multitask
• Attention to detail, problem solving, organizational, and prioritization skills
• Friendly with a positive attitude

WORKING CONDITIONS:

• Mostly indoors

• May need to travel between buildings year-round

PHYSICAL REQUIREMENTS:

• This position can be physically demanding –

• Standing

• Stooping

• Sitting

• Walking

• Reaching with hands and arms

• Tasting and smelling

• Must be able to lift 50 lbs.

• Walking up and down stairs

Compensation

this position is: salaried, $35,568* - $50,000

Application instructions

Deadline

February 28, 2023