Executive Chef - Vinyard Property 100K, Bonus, Relocation, Virginia

The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Chef de Cuisine provides leadership training and hands-on management of the kitchen staff.

The Chef de Cuisine is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.

***Luxury High Quality Vineyard Located in VIRGINIA****

• Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions
• Ensure exceptional quality of all ingredients, preparation and plating of food items
• Control labor and operating expenses through effective planning, budgeting, purchasing
• Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management
• Work closely with the kitchen manager on costing, production and control for proper recipe execution and waste management
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests
• Be visible in the Mess Hall and specialty events providing recognition to guests, promoting food positive public relations, handling special requests
• Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines

Requirements

• Culinary Certificate or Degree by an accredited culinary agency preferred
• Serve Safe Certification
• 7-10 years’ experience in an professional busy kitchen, pubs and restaurant environment
• Strong preference for a chef who already locally sources their ingredients
• Able to deliver and exceed the expectations of a highly demanding clientele
• Ability to obtain and/or maintain any government required licenses, certificates or permits
• Professional appearance and manner, good character to work in a fast-paced team
• Positive, honest, and energetic work ethic
• Solid track record of success; demonstrating upward career tracking
• Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
• Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation

Benefits

• $100K, Bonus, relocation, and Temp Housing

• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family Leave (Maternity, Paternity)
• Short Term & Long Term Disability
• Training & Development
• Wellness Resources