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.
$120,000
