We fill our kitchen with organic produce, and we run a culinary team that believes in perfection, creativity and simplicity, respects nature and loves good food. We’re currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes.

If you’re already thinking of new menus, we’d love to hear from you.

Supervisory Responsibilities:

• Oversight of Stewards, Prep Cooks, Pastry Chef, Pastry Team, Line Cooks, Sous Chefs

Duties/Responsibilities:

• Uphold and maintain the culinary standards and service quality set by Chef Stephanie Izard.
• Collaborate daily with Chef Stephanie Izard and hotel management to ensure seamless restaurant operations.
• Develop and maintain strong relationships with vendors and farmers to source and secure the highest quality ingredients, following Chef Stephanie’s curated standards.
• Ensure all dishes and are prepared and presented in exactly as provided by Chef Stephanie Izard's.
• Monitor kitchen performance, ensuring consistency in food preparation, presentation, and safety practices.
• Oversee inventory management and procurement, ensuring the kitchen operates efficiently while using the best available products.
• Communicate a clear vision to culinary team and provide training to fully execute to specification.
• Conduct recipe and menu food costing to ensure financial efficiency while maintaining the highest quality standards.
• Continue education of service staff on all menus, including highlights/talking points, allergens, possible modifications, notable product sources, etc.
• Communicate with restaurant guests and clients in a friendly and professional manner.
• Oversee the ordering and inventory of food, equipment and supplies relevant to daily operations.
• Guide, train and develop team members in an inclusive and respectful environment.
• Lead daily rallies with both front & back of the house.
• Write team member schedules based on business levels, type of guest (transient vs group), and business needs.
• Able to understand and write feedback analysis on financial reports at the end of the month, specific to food and labor cost.
• Properly train and lead the team on waste diversion practices.
• Meet sustainability standards and goals for the venue, i.e. sourcing of ingredients, waste diversion, zero waste dishes.
• Help plan and execute one pay-it-forward event per year.
• Performs other related duties as assigned.

 

Required Skills/Abilities:

• Extensive knowledge of sanitation and regulations for workplace safety.
• Extensive knowledge of food handling techniques, preparation, and cooking procedures.
• Extensive knowledge Fish & Meat handling, cleaning, and portioning.
• Extensive knowledge of sauce and stock making (ie: Hollandaise, broths…)
• Advanced sustainability & waste diversion knowledge.
• Technical knowledge of Excel, Word, Outlook & other necessary platforms.
• Ability to work quickly and efficiently in a high-paced, stressful environment.
• Ability to oversee food quality and consistency on all prepped items.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.

Education and Experience:

• High school or vocational school coursework in kitchen basics such as food safety, preferred.
• Culinary school degree preferred.
• 2 year's experience as a Chef De Cuisine

Physical Requirements:

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 50 pounds at times.
• Must be able to work early mornings, late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.