The Chef is a full-time year-round exempt position responsible for working directly with the Kitchen Manager, Head Baker and Deli Manager with overseeing food production operations of the Farm Kitchen in conformance with established Farm policies, strategies, and procedures.
Primary Responsibilities: Performs any functions necessary, within scope of authority and expertise, to provide the highest level of customer service and responsiveness to the needs of individuals, families, businesses, and organizations served by the Farm.
- Oversees and directs food production in coordination with the Kitchen Management Team. Prepares food, supervises and trains staff in same. Ensures all standards for food quality are consistently met or exceeded. Supervises packaging and labeling of all products prior to delivery to the retail area.
- Controls food and labor costs to planned levels in coordination with Kitchen Manager, Deli Manager and Head Baker. Receives, stores, and/or oversees proper storage of inventory. Maintains inventories and assists with product ordering. Assists with monthly inventory.
- Supervises staff in maintaining sanitation standards and ensures facility cleanliness in accordance with health department requirements.
- Develops, prepares, documents recipes in conjunction with the Kitchen Manager, Head Baker and Deli Manager to create new menus, recipes and products. May assist in pricing decisions and submit par levels to ensure appropriate inventory levels. Promotes the use of Farm raised products as available and fitting to seasonal menu plans.
- Responsible for scheduling staff and assigning procedures and duties from open to closing, including lunch breaks and staff meals. Records and submits weekly meal costs.
- Leads and participates in regular production meetings to coordinate food production for retail sales and planned seasonal events including catering. Ensures appropriate amounts of products are prepared for sale.
- Manages and maintains performance levels of staff on a daily basis in coordination with Kitchen Management team. Works with Human Resources to interview and hire and improve performance for seasonal and year-round staff as necessary.
- Stays calm and positive in the face of pressure and creates an environment of trust and goodwill. Leads team in an inclusive manner while recognizing individual needs and skills when delegating and training.
Other Responsibilities:- Completes any other kitchen duties as necessitated by seasonal scheduling, including covering for Head Baker, Kitchen Manager and Deli Manager as needed.
The above is a description of the ordinary duties of the position. It should be expected that from time to time, other duties both related and unrelated to the above may be assigned, and therefore, required.
Position Requirements: Three to five years hands-on culinary experience in a chef/sous chef capacity. Must demonstrate excellent communication, organizational, and leadership skills and be Massachusetts Servsafe certified. Position requires weekend and holiday hours and the ability to stand for extended periods. Familiarity with Microsoft Suite required. BS/BA in Culinary Arts or Food Science preferred.
Supervisory Scope: 5-15 Direct
Reports to: General Manager