Chef Jobs

About The Position

Requirements

• High School Diploma or GED equivalent
• 5+ years managing a fast-paced kitchen environment
• 1+ years of leadership experience
• Previous experience maintaining food inventory, tracking, and reporting costs
• Food Handler Card- must be obtained within 30 days of hire
• Knowledge of safe food handling, preparation procedures, safe handling, and precautionary procedures of chemicals, detergents, and sanitizers
• Understanding of use, operations, and care for all kitchen equipment
• Mastery of knife skills and cooking terms
• Working knowledge of hot and cold food preparations, seasoning, vinaigrettes, soups, sauces, stocks, vegetable preparations, basic butchery, meat and fish cookery, pastry, and bread
• Knowledge and excellent execution of sanitation rules
• Proficiency in Microsoft 365 programs including Outlook, Excel, Word, and Teams

Nice To Haves

• Winery experience preferred, but not required
• Degree from a Culinary institute preferred

Responsibilities

• Manages and monitors day-to-day operations and team performance to ensure smooth workflows and that company standards are met
• Manages company culture and holds self, peers, and direct reports accountable for demonstrating a constructive company culture through influential, personal behavior and actions; encourages strong work ethic and fosters an environment of trust and respect
• Develops and aligns individual goals with the department's operational goals; ensures that decisions, actions, and priorities are aligned with the company's vision, mission, and strategies
• Researches best practices, stays abreast of industry trends, and maintains awareness of regulatory changes to ensure compliance and continually improve operations
• Assists in preparing the departmental budget, monitors spending, and directs team in cost-effective operations to ensure adherence to financial objectives
• Monitors performance and regularly communicates with direct reports to achieve mutual understanding and desired results
• Partners with immediate manager to determine staffing needs; attracts, motivates, and retains a workforce with the appropriate knowledge, skills, and abilities to achieve goals and objectives
• Provides employees with a safe, healthy, and rewarding work environment; ensures delivery and completion of monthly safety topics
• Communicates and supports change initiatives and decisions in an effective manner to successfully guide team through change
• Fosters a work environment that encourages creative thinking, promotes flexibility, and drives innovation
• Addresses employee issues, concerns, and complaints in an objective and confidential manner; notifies HR Business Partner and keeps immediate manager informed as appropriate
• Ensures compliance and consistent application of company policies, initiatives, and decisions
• Coaches, guides, and develops direct reports; fully engages in the GPS (Performance Management) process; provides high-quality feedback, and ensures proper GPS documentation of employee performance, recognition, and deficiencies
• Responsible for the development, preparation, and production of the BSEW Culinary Program including internal Company, Trade, Private Events, Public Events, Tasting Room, Wine Club, and any other requests as needed
• Collaborates directly with the department Managers to develop and maintain seasonally relevant and cost-effective menus that reflect the brand and winemaking
• Assigns food preparation and culinary tasks supporting culinary program
• Maintains appropriate inventory levels of food and supplies based on budgetary restraints and anticipated business to consistently offer a wide variety of experiences
• Manages departmental food costs and budget within the guidelines of the company
• Develops and maintains a network of food and supply purveyors, culinary staff, service staff, and utility staff to provide part time, temporary, or contract services
• Receives deliveries, ensuring the accuracy of the orders, and putting product away in accordance with the Health Department standards
• Manages utility personnel responsible for dish and glass washing, set-up, and breakdown of hospitality events
• Ensures kitchen machinery and equipment is properly cleaned and maintained, and kitchen and utility staff are properly trained
• Works closely with internal Landscaping Team to coordinate the planning, planting, harvesting, processing, and/or preserving of the fruits and vegetables from the onsite Culinary Garden for daily offerings, cooking classes and events

Benefits

• medical
• dental
• vision
• life
• disability
• flexible spending accounts
• 401(k) with generous company match
• discretionary profit sharing
• paid time off (PTO)
• paid holidays
• wine & merchandise discounts
• tuition reimbursement
• gym discounts