Job Description: Chef de Cuisine
About Philo Ridge Farm:Philo Ridge Farm is a regenerative farm working at the forefront of agriculture, food, hospitality, and research. Everything we do is rooted in our commitment to honor our environment. The core pillars of our regenerative agriculture system are building healthy soils, improving water retention, increasing carbon sequestration, and enhancing biodiversity and ecosystem resilience. Using ecologically sustainable practices, we manage four hundred acres of pastureland, forests, and diversified produce gardens. We graze heritage breeds of livestock and grow certified organic fruits, vegetables, and flowers.The Farm Commons Barn is our 6,000-square-foot kitchen, restaurant and market developed to sell products grown and processed at Philo Ridge Farm. Everything we harvest is sold in our kitchen and market, where we feature seasonal dishes as well as products from Vermont's artisans and farmers. The market offers a curated grocery selection showcasing our meats, fresh produce and other products from local farms and producers. The restaurant is a full-service, fine dining operation that is open year-round, with a winter dining room that seats 50 people and an outdoor dining area that seats 150 people in the summer season. The commercial kitchen and processing facility operate a production cycle year-round, handling the value-added food processing and butchering of our farm-raised animals. The Farm and the Farm Commons Barn allow us to welcome the public and host events throughout the entire year. For more information, please visit us at www.philoridgefarm.com.
Who We’re Looking For:Philo Ridge Farm is looking for an energetic, experienced, and motivated Chef de Cuisine to lead our Restaurant back-of-house team. We seek a leader who is skilled, personable, and interested in the resources that Philo Ridge has available. Alongside the Executive Chef, the Chef de Cuisine is the creative lead at the intersection of our farm production and food program. Together these positions are responsible for all aspects of the restaurant back-of-house (BOH) operations and work closely with the hospitality leadership team to support all culinary activities on the farm. The Chef de Cuisine position requires a leader who thrives in an ever-changing environment where the seasonality and the unpredictable nature of outside-the-kitchen-door farm production are a catalyst for culinary creativity. The Chef de Cuisine will report directly to the Executive Chef and work closely with the FOH Manager, Events Manager, Livestock Manager, Head Butcher, and Market Garden team to create a cohesive leadership team that supports the Philo Ridge Farm mission and core values.Responsibilities
Exemplify leadership, professionalism, a positive attitude, integrity, and service excellence.
Celebrate the Philo Ridge Farm story. Speak with passion and knowledge about our food and products with our guests and staff.
Manage all restaurant food production and service execution for the Farm Commons Barn and support food production for the Market and other onsite special events.
Maintain menus that primarily utilize produce and meat from our farm. Build product mixes and prepared food menus that are designed to anticipate the seasonality and dynamic nature of farm production.
Standardize recipes to ensure consistent quality; establish presentation technique, quality and portion control standards; and maintain a recipe database for all menu items.
Work closely with the Executive Chef, Livestock Manager and Garden Manager on seasonal projections, ingredient needs, and menu planning.
Engage in regular informal communication with garden and livestock teams to coordinate and execute the maximum utilization of on-farm products.
Collect and incorporate guest and staff feedback into menu planning and production.
Training & Development
Oversee BOH staff management, leadership, and development alongside Executive Chef.
Lead the hiring, training, development, and evaluation of BOH staff, including consistent leadership and mentorship to develop and grow the team.
Train staff on technique and best practices including proper food safety, rotation, storage, waste management, recipe procedures, quality, and portion control processes.
Regularly assist the Garden and Livestock teams in the field, and ensure that all BOH team members also regularly work on the Garden and Livestock teams.
Schedule and monitor labor in an efficient, productive, and profitable manner, including managing BOH employee hours, approving and submitting to payroll.
Impartially and consistently hold employees accountable to all company standards and practices, following disciplinary procedures when necessary.
Train employees on safety procedures. Practice and enforce safe work behaviors.
With support from the Executive Chef, maintain BOH employee records, including performance evaluations, hours worked, and time off.
Manage Restaurant Kitchen inventory and ordering, including placing kitchen food and supply orders, and some travel to pick up “will call” accounts.
Maintain that the safety and sanitation program standards and remains in compliance with Vermont DOH and OSHA safety regulations.
Direct and oversee the regular cleaning for kitchen, walk-ins, and other food service areas.
Alongside Executive Chef, consistently review Restaurant financial performance and ensure that Labor and Food Costs remain on track to budget and develop corrective plans as needed.
Lead end-of-month physical inventory to determine food costs.
At least three years of kitchen management experience in a similar role.
Ability to develop, set up, and implement kitchen systems and protocols.
A problem solver who sees challenges as opportunities for growth, not roadblocks nor excuses.
A passion for food and farming with experience creating a dynamic and exciting menu.
Proven ability to hire, develop and motivate team members.
Comfortable working in a fast-paced environment; able to lead with poise under pressure.
Experience and understanding of both FOH and BOH dynamics.
Strong communication, organization, and problem-solving skills.
Proven ability to build and cultivate positive relationships with guests, vendors, and team.
Driven by a commitment to create excellent product and provide seamless service.
Proficient in computer skills like MS Office suite, POS systems, ChefTec or equivalent software.
Demonstrated skills in accounting, cost control, and financial analysis.
Solid foundation of knowledge in food products and cooking; beer and wine knowledge a plus.
Knowledge and understanding of local liquor laws, health and safety regulations.
Compensation will be commensurate with experience.Benefits & PerksEmployment benefits include accrued paid time off, complimentary staff meal prepared daily, health care benefits, and an employee discount on products in our market. Relocation assistance is also available for candidates who will need it.Application ProcessCandidates should send an email titled “PRF Chef de Cuisine” to [email protected]
and include the below information in your submission. Qualified candidates will be contacted directly.
Cover letter explaining interest in this job
Available start date
Three professional references with contact information
Please note, women, BIPOC, and individuals from underrepresented backgrounds as well as from the communities that we work with, are strongly encouraged to apply. We are committed to a diverse, equitable and inclusive workplace in which everyone is welcomed, valued, and supported. Philo Ridge Farm recruits, employs, compensates, and promotes without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, physical or mental disability, genetic or family medical history, marital, parental, veteran or military status, unfavorable military discharge, or any other status protected by applicable federal, state or local law.
More detail about Philo Ridge Farm, please visit https://culinaryagents.com/entities/98719-philo-ridge-farm