Executive Chef

Journeyman Distillery•Valparaiso, IN

About The Position

Are you a culinary professional with a passion for quality and consistency? Do you excel at leading teams to reach their full potential and achieve high standards? Do you have a desire to grow your craft as well as a unique organization? Please continue! At Journeyman, the handmade, high quality approach we apply to our craft spirits and brews is also alive in our kitchens. Our operations include our Staymaker and Union Hall full-service restaurants, self-catered private and public events, and special dinners and community opportunities. We have plans to expand to additional culinary operations over the next 12-18 months and we're seeking an Executive Chef to lead the way. The Executive Chef at Journeyman Distillery will provide leadership, guidance, and culinary expertise to all Journeyman culinary options. All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. GRIT MAKES GREAT Having a positive attitude that no challenge is too great Understanding that goals worth pursuing are never easy; that perseverance, grit, and determination are essential to success There is no substitute for grit and putting in the time and effort. Good things will come from those efforts 10,000-hour rule. Malcolm Gladwell: it takes 10,000 hours of intensive practice to be great ALWAYS A JOURNEYMAN - NEVER A MASTER Excellence is a lifelong pursuit and mastery is an illusion The joy is in the daily work and pursuit of excellence, not in the final destination A focus on continual improvement and doing our best 1st CUSTOMER Treating every customer with the mindset that they are the business’s 1st ever customer Treating customers with authenticity, kindness, warmth, care, friendliness; engaging, helpful and willing to offer a magical experience Clean facilities Being available to the customer and timely responses in any capacity This mindset extends to our vendors, suppliers, partners, and especially our fellow employees Never take the customer or employee for granted 362 and 59:59+ We are open to our customers 362 days a year and we set an unwavering standard of serving our customers up till the last closing second 59:59+ and beyond if needed. AMBASSADOR Taking pride and ownership in your work Engagement and active participation in your work and company activities Being a positive force in the workplace; creating a culture of positivity Extending common courtesy to self, employees, vendors, and guests Being an evangelist and promoter of the company and brand At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package. Here’s a peek at what you will receive as a Journeyman employee:

Requirements

Passion for food and exceptional culinary skills
Ability to inspire and motivate culinary teams
Attention to detail and organizational skills
Adaptability and ability to incorporate feedback
Ability to analyze market trends and modify strategies
Ability to cultivate positive relationships
Prioritize customer service

Responsibilities

LEADERSHIP, MANAGEMENT, & ACCOUNTABILITY Direct and manage the team to follow processes and achieve outcomes.
Conduct the Journeyman Distillery Employee Experience Ecosystem as per the process with every direct report.
Manage the resourcing of roles within the department, with a focus on cultural fit.
Coach team members to effectively complete tasks, communicate effectively with other stakeholders, and grow their skills.
Oversee performance management of direct reports, including terminations, ensuring positive and respectful relationships are maintained.
Undertake effective delegation and conduct informal on-the-job training for members to increase skills.
CURRENT OPERATIONS Manage all culinary operations.
Collaborate with Director of Hospitality Operations to create updated, quarterly financial forecasts.
Understand and implement systems.
Implement, manage, and oversee all processes to meet company standards.
Provide accurate reporting on all operations weekly.
Oversee and execute strategic menu changes.
NEW OPERATIONS Collaborate with the Director of Hospitality Operations to plan the culinary layout of unplanned operations.
Collaborate with the Director of Hospitality and Director of Accounting & Finance to create operational budgets.
Work with Human Resources to hire and train all staff.
Strategize and develop new menus.
Work with the Director or Hospitality Operations to source and install equipment.