Main Street Hospitality Group
30 Main St
Company Description: Main Street Hospitality is a hotel management company based in Stockbridge, Massachusetts (at The Red Lion Inn). Our group offers expertise in all aspects of hospitality as well as hotel development and turnaround experience. As owners and operators, we have a long history of excellence in preservation, innovation and operations. We deliver great experiences for our guests, employees and owners through an authentic approach to hospitality, service and management. We currently manage The Red Lion Inn in Stockbridge, Hotel on North in Pittsfield, The Porches Inn at MASS MoCA in North Adams, Briarcliff Motel in Great Barrington, Seeds Market Cafe at Hancock Shaker Village in Pittsfield, The Tap House at Shaker Mill Tavern in West Stockbridge, and cultural cafés throughout the county and off-site catered functions.
Executive Chef at The Red Lion Inn
Hotel & Restaurant
The Executive Chef at The Red Lion Inn will manage the culinary teams for the full service dining rooms and Lion's Den Pub. This dynamic role will require a candidate with a passion for art of the culinary experience combined with the expertise and strong leadership qualities to successfully manage a high-volume kitchen. Select, train, supervise, coach, develop and mentor all kitchen staff in the proper preparation of menu items, equipment and safety measures, and kitchen etiquette. Evaluate performance, give guidance and discipline as necessary to promote quality products and career growth. Schedule culinary staff so that proper coverage is maintained during the ebbs and flows of dining guest volume keeping payroll costs in line. Serve as expediter on the line when appropriate.
Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Prepare requisitions for supplies and food items. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service items. Regularly check to see that all equipment in the kitchen is clean and in proper working.
Collaborate with VP Culinary and Food & Beverage Director to write, maintain and update all menus including specifications, recipes and pictures, production forecasts, and ensure same are being followed.
Must have previous experience in a high-volume setting and management of 10+ team members.