Chef Jobs

About The Position

Requirements

• Culinary training or certification
• 3+ years of professional experience as a restaurant or banquet chef
• ServSafe certification
• 3+ years of experience with menu development, food costing, food safety leadership, and inventory management
• Regular standing, bending, stooping, twisting
• Lifting up to 25 lbs.
• Ability to move throughout facilities, including moving up and down stairs
• Ability to hear, speak, write and type
• Ability to stand for extended periods
• Ability to complete repetitive movements using fine and gross motor skills
• Ability to work with kitchen equipment, including hot and cold environments
• Strong understanding of kitchen operations, food safety, and service standards
• Ability to train and develop team members with varying levels of experience
• Strong organizational and time management skills
• Ability to work in a fast-paced environment while maintaining attention to detail
• Excellent communication and collaboration skills
• Awareness and understanding of trauma-informed care (or willingness to learn)
• Patience, adaptability and a steady, supportive leadership style
• Commitment to the mission and core values of Thistle Farms

Nice To Haves

• Experience working in nonprofit, social enterprise, or mission-driven environments strongly preferred.

Responsibilities

• Oversees all food and beverage production for Café service, catering, events, and special programs (including afternoon tea).
• Provides immediate supervision and daily oversight for the back-of-house staff to include hiring, training, performance management, and scheduling.
• Ensures consistent quality, presentation, and execution across all offerings.
• Maintains clear recipes, prep standards, and systems to support consistency and scalability.
• Leads daily kitchen operations, including prep, service flow, and cleanliness.
• Trains and coaches team members on kitchen skills, food safety, and professional standards.
• Creates a structured, supportive learning environment that builds confidence and transferable skills.
• Adapts training approaches to meet individual learning styles and needs.
• Models consistency, patience, and accountability in a trauma-informed environment.
• Develops and evolves menus in partnership with the General Manager to reflect seasonality, customer preferences, and brand alignment.
• Balances creativity with operational feasibility and expense management.
• Ensures offerings are fresh, approachable, and reflective of the Café’s role as a welcoming community space.
• Supports the creation and development of catering and event menus that drive revenue and enhance guest experiences.
• Manages food and beverage inventory, ordering, and vendor relationships.
• Monitors and controls food costs, waste, and portioning.
• Contributes to budgeting and financial reporting related to food and beverage operations.
• Identifies opportunities to improve margins while maintaining quality.
• Ensures full compliance with all food safety, sanitation, and health regulations.
• Maintains a clean, organized, and safe kitchen environment.
• Ensures all team members are trained and adhering to safety standards.
• Partners with the General Manager and broader team on Café strategy, programming, and events.
• Collaborates with local suppliers and community partners to source ingredients and support local artisans, when possible.
• Supports the Café’s role as a “third place” by contributing to a warm, welcoming, and mission-aligned experience.
• Models core values, policies and operational procedures for team members.
• Completes required training, as assigned.
• Attends meetings, as assigned.
• Performs other duties, as assigned.