Executive Chef

Mount Ida Reserve seeks a creative and experienced Executive Chef to further the brand's goal of spotlighting high quality, interesting and creative dishes to patrons of its Taphouse and Tasting Room and visitors to the Reserve.

Executive Chef has a primary focus of managing and overseeing all food production,

kitchen staff, food quality, standards, branding, and kitchen of the Tasting Room & Taphouse at

Mount Ida Reserve.

The Executive Chef is responsible for maintaining order of the staff and keeping a high standard of

food production throughout the catering event. The Executive Chef will ensure that all happenings on

site are well organized and kept at an efficient pace.

The Executive Chef enhances the Tasting Room &; Taphouse by keeping all staff in order and

organizing staff during normal business and events. In addition, the Executive Chef is also responsible

for assessing employee performance; training all cooks and staff; ordering inventory daily, weekly, and

bi-monthly; and all respective Sous Chef actions.

The Executive Chef ensures that all staff are equipped with proper training. This position is responsible

for maintaining a high quality standard in all food products and regulating kitchen staff mannerisms.

Maintaining inventory and kitchen facilities is central to the role of the Executive Chef.

This position is responsible for completing all office tasks while working with staff to create a culture of

high quality service.

Major Duties:

● Kitchen

○ Oversee and manage all sous chefs, line cooks and BOH staff

○ Execute training and reviews for all BOH staff

○ Implement back of the house policy and procedures

○ Help create and maintain a safe and clean kitchen environment

○ Assist in coordinating all food ordering

○ Communicate with Owner, Vice President of Operations, and General Manager

regarding all back of the house operations

○ Oversee all food production as well as on-site management during events

○ Conduct daily and weekly food orders

○ Oversee food production

○ Maintain Mount Ida Reserve’s standards of high level quality

● Financial

○ Meet with primary and prospective purveyors monthly to discuss item costs

○ Develop budgetary guidelines and restrictions

○ Ensure proper inventory is ordered bi-monthly

○ Track all kitchen equipment maintenance

○ Ensure proper care and handling is taking place to prevent unnecessary equipment

and janitorial expenses

● Employee Management & Training

○ Manage all BOH staff

○ Hire and train all cooks and utility staff members

○ Conduct BOH staff reviews annually, semi-annually, and as needed

○ Create BOH staff schedule

Competencies:

● Integrity, Leadership, Initiative, Judgment, Organization/Planning, Self-Awareness,

Adaptability, Generous Listening, Customer Focus, Team Player, Communications

Oral/Written, Problem Solving/Resourcefulness, Relationship Building, Sense of

Urgency/Deadline Driven, Confidence, Accuracy, Dependability, Punctuality

● Thorough knowledge of food and beverage industry

Sound analytical skills (mathematics, organization, etc.).

Ability to manage people in a high-stress, fast-paced working environment

The ability to create and maintain a high quality environment for employees

Knowledge of business

Basic to Intermediate level proficiency in office-related software and equipment

Ability to follow oral and written instructions

● Proficient written and oral communication skills

Job Type: Full-time

Pay: From $85,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Work Location: In person