Kitchen Head Chef (Full Time, Flexible Shifts)

Adams Fairacre Farms, Inc.•Town of Newburgh, NY

14h•Onsite

About The Position

The expected leadership qualities for Adams Head Chefs involve coaching a team to provide friendly service to our valuable customers, ensuring that each experience reflects Adams’ commitment to providing quality products that define our brand. For the Head Chef, this means leading the Adams’ Kitchen Service Line in delivering high-quality, innovative prepared foods that meet customer preferences, while ensuring operational efficiency, strict adherence to food safety standards, and exceptional food presentation.

Requirements

Strong leadership skills to effectively lead and inspire a team of Prep Chefs
Hold an active ServSafe or HACCP certification, demonstrating expertise in food safety and sanitation practices
At least 18 years of age or older
Minimum of 3 years of experience cooking in a professional kitchen, showcasing expertise in food preparation, culinary techniques, and kitchen operations
Manage time and prioritize tasks efficiently in a fast-paced kitchen environment
Work collaboratively and communicate effectively with a team of co-workers and managers across departments
Foster teamwork and a positive, collaborative kitchen culture
Ability to adapt to fluctuating business volumes ensuring consistent quality during peak and off-peak periods
Ensure precision and consistency in recipes, presentation, and quality standards
Maintain a calm and professional demeanor in high-pressure situations, effectively managing stress while focusing on tasks and ensuring a positive and productive work environment
Address and resolve team conflicts fairly and professionally by fostering open communication, listening to all perspectives, and collaborating on solutions that strengthen team cohesion
Ability to demonstrate and set the example of Adams’ culture and values
Ability to operate and train others on Adams’ point of sale systems
Exhibit enthusiasm, positivity and/or knowledge about Adams’ products and quality

Responsibilities

Supervise and delegate responsibilities to the Adams’ Kitchen Prep Chefs (Cooks), providing clear direction and assign tasks based on skill level and kitchen priorities
Organize and oversee daily kitchen operations, including opening and closing procedures
Manage the setup and breakdown of the kitchen, ensuring all equipment, supplies, and stations are ready for daily operations.
Enforce strict adherence to hygiene and safety protocols, making sure all workspaces, equipment, and customer-facing areas are clean, organized, and complaint with health regulations
Ensure all food meets quality standards and is served at safe temperatures in compliance with food safety regulations
Plan and develop recipes, menus, and specialty platters for events and large-scale production
Monitor inventory levels, place orders, and verify accuracy of deliveries. Implement proper storage practices, including labeling, dating and rotating products to prevent waste and ensure freshness
Conduct hands-on training sessions with Prep Chefs to enhance skills in culinary techniques and food safety. Provide continuous supervision to maintain consistency in food quality and presentation
Efficiently fulfill customer orders, including catering services, special event requests, and made-to-order meals ensuring accuracy, quality, and exceptional customer satisfaction
Act as the final quality control checkpoint for food presentation and packaging ensuring they meet established quality, consistency, and presentation standards before they are served or sold
If assigned, sit in on job interviews and/or disciplinary conversations for Prep Chefs
Contribute and assist with all responsibilities of Prep Chefs