NEW higher pay! Executive Chef job fine dining
Italian restaurant chain NEW in Scottsdale, AZ
- NEW base pay $70 – 90K +BONUS
- % equity participation possible after one year
- 140 seats inside + 40 at lounge + meeting rooms
- just opened by chains\'s corporate chef in beautiful family city Scottsdale, AZ
- this Italian fine dining chain has 29 locations in USA
- URGENTLY needed
- SEE the sample corporate USA menus below for this chain
- Executive Chef will be able to add several of his own creations
- only USA candidates will be considered
TO APPLY eMail Resume to Italian chef recruiter Modris Reinbergs modris@gmail.com
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MENU 1
First Course
Choice of:
Endive, Arugula & Radicchio, with Shavings of Parmesan
Cheese served in a Lemon Dressing with Pine Nuts
Thinly Sliced Octopus with Fennel & Micro Arugula Salad
Seasoned with Tomato Zabajone
..………………………………………
Second Course
Choice of:
Fresh Ricotta and Spinach Stuffed Ravioli with Crispy Italian
Pancetta, Butter & Sage Emulsion
Oven Baked Eggplant Parmigiana Garnished with Basil Pesto
Chicken Scaloppini in a White Wine Lemon
& Caper Sauce with Mashed Potatoes
Beef Tortellini in a 24 Month Aged Parmesan Sauce
with Green Peas & Proscuitto
..………………………………………
Third Course
Choice of:
Tiramisu
Assorted Gelato
MENU 2
First Course
Choice of:
Fresh Imported Mozzarella with Multi-Color Organic
Tomatoes &Fresh Basil
Arugula, Mushroom and Parmesan Cheese Salad with
Balsamic Vinegar Dressing
..………………………………………
Second Course
Choice of:
Potato Gnocchi Filled with Asiago Cheese in a Basil Pesto
Sauce
Homemade Strozzapreti with Sauteed Wild Mixed Mush- rooms
..………………………………………
Third Course
Choice of:
Beef Tenderloin Medallions with a Mustard Herb Crust & Glazed Vegetables
Grilled New Zealand Wild Salmon served with Sardinian
Fregola & Champagne Essence
Baked Eggplant Parmigiana Garnished with Basil Pesto
..………………………………………
Fourth Course
Choice of:
Almond Panna Cotta with Balsamic Strawberry Sauce
MENU 3
First Course
Choice of:
Tuscan Fresh Fava Bean Salad with Pecorino, Pear & Fennel in a Lemon Dressing
Caesar Salad of Romaine Hearts with Homemade Focaccia
Croutons
Organic Multicolor Cherry Tomatoes & Burrata, seasoned with Extra Virgin Olive Oil & Basil
..………………………………………
Second Course
Choice of:
“Risotto style” Barley with Maine Lobster, Fresh Tomato & Fresh Burrata Cheese
..………………………………………
Third Course
Choice of:
Grilled New Zealand Wild Salmon served with Sardinian
Fregola & Champagne Essence
Beef Tenderloin with Herb Mustard Crust & Glazed Vegeta- bles
13 oz.Veal Chop with Mushroom Sauce & Roasted Potatoes
Roasted Chicken filled with Ham & Cheese served with
Mashed Potatoes
..………………………………………
Fourth Course
Choice of:
Soft Italian Flourless Chocolate Cake with Mixed Berry Sorbet
Marzipan Pear Tarte
MENU 4
First Course
Choice of:
Mixed Green Salad with Lentils, Beets and Goat Cheese in a Balsamic Dressing
Thinly Sliced Octopus with Fennel & Micro Arugula Salad
Seasoned with Tomato Zabajone
..………………………………………
Second Course
Choice of:
Ravioli with Beef,Veal & Spinach in a Mushroom & Marsala
Wine Sauce
Penne with Asparagus & Smoked Salmon in a Tomato & Vodka Sauce
..………………………………………
Third Course
Choice of:
Pan Seared Chilean Seabass with French String Beans, Pota- toes, Drizzled with Pesto & served with
Celery Root Sauce
Grilled & Sliced Beef Tenderloin Strip with Arugula
& Shaved Parmesean
Pork Tenderloin Topped with Marinara Sauce, Olives, Capers, and Served over Soft Polenta
Chicken Marsala served in a Mushroom Sauce
& Mashed Potatoes
..………………………………………
Third Course
Choice of:
Soft Italian Flourless Chocolate Cake with Mixed Berry Sorbet
Marzipan Pear Tarte
MENU 5
First Course
Choice of:
Baby Spinach Salad with Apple, Duck Prosciutto & Warm
Aged Soft Cheese Served with a Blueberry Sauce
Thin Sliced Ahi Tuna served with Yellow Tomato, Red Onion, Cucumber, Micro Basil & Saba Drops
..………………………………………
Second Course
Choice of:
Calamarata Pasta from Gragnano with Clams & Squash
Blossoms in a White Wine, Garlic & Parsley Sauce
Homemade Ricotta & Burrata Ravioli in a Light Tomato
Sauce, Served with “Pecorino” Cheese Shavings
..………………………………………
Third Course
Choice of:
Pistachio Crusted Rack of Lamb with Mashed Potatoes
& Demi glace Fig Sauce
Pan Seard “Baby” Halibut Filet in Clarified Butter
served on Risotto with Peas & Bacon
Grilled Salmon & Beef tenderloin on Braised Lentils with Micro Arugula & a White Wine Sauce
Chicken Scaloppini in a White Wine Lemon
& Caper Sauce with Mashed Potatoes
..………………………………………
Fourth Course
Choice of:
Chef ’s Creation of Milano Style Individual Dessert Platters
end of Italian Executive Chef job job NEW Italian fine dining Restaurant, Scottsdale, Arizona, AZ.
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Modris Reinbergs
Mo Reinbergs Asia
