Executive Chef
Clarksburg Cider, United States

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; full employee lifecycle, training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Directly responsible for the creation and success of all seasonal menu items, catering menus and food for special events.

Requirements

Essential Duties and Responsibilities:

• Assist in the creation and development of menu for opening of Tasting Room at Clarksburg Cider, in conjunction with ownership and the General Manager.
• Able to create and execute a seasonal menu, utilizing local farms and products to reflect the seasonal nature of Cider Production.

• Ensure that all food and products are consistently prepared and served according to the Tasting Room’s recipes, portioning, cooking and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate, under the direction of the General Manager.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure exceptional guest service standards and efficient operations.
• Prepare all required supervisory paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean, in excellent working condition through personal inspection and following the restaurants preventative maintenance programs.
• Work with General Manager to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Lead the team performance management program including but not limited to annual performance reviews, goal creation and management, merit planning and execution.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Conduct accurate and efficient payroll activity such as managing timecards, scheduling, time off requests.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Train kitchen personnel in cleanliness and sanitation practices.
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Create a motivational environment with open and effective communication through various methods such as one on ones, 90-day reviews and team meetings.
• Mentor and coach team to develop team members, reduce turnover and retain team members.
• Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

Supervisory Responsibilities:

• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws:
• Training employees and assisting with planning, assigning, and directing work
• Recruit, hire and assist with the onboarding of all incoming team members
• Rewarding and disciplining employees
• Addressing complaints and resolving problems which includes filing, completing and tracking appropriate documentation
• Provides regular performance feedback and coaching to direct reports including annual reviews.

Physical Demands:

• Standing and/or ability to work on feet up to 10 hours per day
• Able to lift and carry 50+ lbs. on regular basis
• Retail, Bar/Restaurant facility (Primary)
• Hard Cider Production Facility- (Secondary)
• Off-site events or settings
• Agricultural setting farm (optional at times)
• Must be at least 21 years of age or older.
• Must be willing to work nights, weekends, and some events.

Work Environment:

• Retail, Bar/Restaurant facility (Primary)
• Hard Cider Production Facility- (Secondary)
• Off-site events or settings
• Agricultural setting farm (optional at times)
• Must be at least 21 years of age or older.
• Must be willing to work nights, weekends, and some events.

Job Rewards and Benefits