Bubby’s restaurant is looking for an executive chef. We are a brand on the move with 2 very busy NYC locations, 5 places in Japan, and other markets coming online. Bubby’s restaurants are busy. This is compounded by the fact that we basically manufacture our own food: we make all of our bacon, Canadian bacon, and sausages; we buy whole steers, butcher them, and grind the meat. We bake our own bread. We make all of our soda pop. We make the jam. We make everything and source everything. Being the chef at Bubby’s is like being a curator at the Smithsonian: we wish to preserve and elevate American food, from the gene pool, to the recipes we celebrate, to the way it goes out on the plate. Leadership, enthusiasm, commitment, foresight, stamina, a sense of humor, and an honest love for real food is all you need to understand this job. Candidates must be able to: • Demonstrate leadership and be a team player • Maintain a clean and organized kitchen • Know how to butcher, smoke, and cure whole cuts of meat, including a good understanding of sausage-making • Be able to understand sourcing fresh ingredients as well as build and maintain relationships with farmers and foragers • Have experience leading a fast-paced, high-volume restaurant Cleanliness, profitability, and a calm, steady personality will be helpful. Teambuilding and growing leaders is crucial to success in this job. Bubby’s is driven by a mission to Defend the American Table.
Posted on: Fri, 14 Nov 2014 18:58:25 +0000
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