Executive Chef - Clarke

Executive Chef for the Clarke Sub-Zero Wolf Showroom

COMPANY OVERVIEW

As New England's exclusive distributor of premium brand appliances from Sub-Zero, Wolf, Cove, The Galley and more, Clarke is dedicated to being an invaluable link between retailers and their customers, builders and their buyers, designers and architects and their clients.

When you visit Clarke, New England's Official Sub-Zero & Wolf Showroom and Test Kitchen, in Boston or Milford, Massachusetts or South Norwalk, Connecticut, you can compare and test drive more models of Sub-Zero and Wolf products than anywhere in New England, explore a portfolio of full-size kitchens from the region’s best designers and be treated to an experience like no other in the appliance industry.

JOB SUMMARY

The environment at the Clarke Sub-Zero, Wolf & Cove showroom is like no other. Here, we are solely focused on customer experience and brand education. As an Executive Chef, you introduce people to the exciting and delicious world of luxury kitchen appliances, turning curious visitors into consumers through comprehensive cooking demonstrations, use and care classes and culinary-based promotions.

DESCRIPTION

As our Executive Chef, your skill set surpasses the kitchen boundaries. You are an integral part of the Showroom team, skilled in product knowledge, and highly influential with our clients. Your role is responsible for:

• Conduct comprehensive cooking demonstrations, group and/or individual use and care classes. Your skills effectively showcase the product(s) to consumers, trade representatives (architects & designers) and sales partners (dealers)
• Develop interesting and exciting menus, with an emphasis on local food products, for luncheons and events, ranging from 10-300 guests, from passed appetizers, buffets, and plated meals.
• Inventory/Order/Quality Control of all food products and equipment used
• Plan and organize on-site and off- site catering/events, including organizing culinary support staff for events
• Cultivate relationships with other New England chefs 
• Maintain all food safety standards to local regulation
• Ability to study and learn features and benefits of appliances so can assist with consumer education, product knowledge and showroom tours as needed
• Conceptualize and execute Amuse Bouche style “small plates” which are served daily to our guests
• Create and test recipes for home cooks to post on websites, blogs, and social media highlighting our unique luxury appliances.
• In charge of always keeping the food prep and cooking areas clean as well as keeping the appliances and kitchen in pristine operational condition

KEY QUALIFICATIONS

• Demonstrated cooking experience, particularly in front of a group or in an open kitchen
• Proven leadership and team building skills, with an emphasis on collaboration and building genuine relationships
• Desire to consistently deliver exceptional customer experience
• Excellent communication skills, extremely articulate and fluency in English
• Flexibility, as schedules and meetings can change in a minute’s notice
• Preferably comfortable in front of the camera
• If you have a portfolio, please provide a link.

ADDITIONAL REQUIREMENTS

• Minimum 8 years in the culinary industry,

   preferably 2 years as an Executive Chef, in progressive culinary/kitchen management roles (Executive Chef, preferred; Sous Chef, considered.)

  Preference for candidates with demonstration or group speaking experience
• Outstanding organizational, communication, team working skills, and a sense of humor
• You’re passionate about exceptional customer service, and strive for excellence every day
• You have strong people skills— you’re approachable, a good listener and empathic
• Local travel required: Must be able and have transportation to work at offsite events throughout New England, including our 3 showrooms in Boston and Milford, MA and South Norwalk, CT
• Five-day workweek will include some evenings, and Saturdays are a must.
• Ability to carry boxes and trays of food, dishes, and glassware up to 50 pounds
• Provide at least 3 references

HOURS

Tuesday - Friday: 9am to 5pm*

Saturday: 10am to 4pm

*Evenings, as needed, for events

MORE

Please check out this link to learn more about Clarke and our Culinary Team: https://youtu.be/YnZu_cIP2RQ