We are currently seeking a full-time Head Chef/Kitchen Manager to manage our wood fired food trailer and soon-to-open brick and mortar counter service kitchen located inside one of our historic stone buildings. 

Job Purpose

The Head Chef/Kitchen Manager  will be responsible for daily management of our onsite wood fired food trailer operation including: menu creation, recipe execution, ticket time management, guest satisfaction, food purchasing, hiring, scheduling, training of employees in methods of cooking, plate presentation, cost control, and sanitation and cleanliness, to name a few.

The successful candidate for this role will be heavily focused on food quality, customer service and ticket time management. The individual should possess an in-depth cooking knowledge and have the ability to learn and tell the Fonta Flora story through the food being produced.

Finally, and perhaps most importantly, the Head Chef/Kitchen Manager must be a proud representative of the Fonta Flora brand and culture we strive to curate. 

ERRDAY Job Tasks

Administration/Management 

• Promote, work, and act in a manner consistent with the mission of Fonta Flora Brewery, our goals and customer satisfaction objectives.

• Responsible for scheduling and ensuring the kitchen is open and properly staffed during the agreed upon hours of operation.

• Responsible for all compliance including health department regulations.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Control food cost and usage.

• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

• Proactively identify performance concerns and independently address them through coaching, training, documentation, and disciplinary action, partnering with HR when appropriate.

• Provide orientation of company and department rules, policies and procedures to new kitchen employees.

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

• Attend all scheduled employee meetings and offer suggestions for improvement.

• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

• Work closely with the Controller/Treasurer to develop strict financial protocols and procedures and develop and adhere to a budget. .

• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel in partnership/tandem with HR Supervisor            
  
  
  Kitchen/Technical 

• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Check the quality of raw or cooked food products to ensure that standards are met.

• Check and maintain proper food holding and refrigeration temperature control points.

• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

• Ensure that all food and products are consistently prepared and served according to agreed upon recipes, portioning, cooking and serving standards.

• Inspect supplies, equipment, or work areas to ensure conformance to established standards.

• Work in tandem with and have clear communication with the Head of Hospitality on anything that affects those areas of the company.

• Work with the Head of Hospitality and Marketing Manager  to promote the food program and new menu items.

• Order food, equipment, wood and other supplies needed to ensure efficient operation.

• Collaborate proactively with department managers to ensure operational needs are communicated, planned for, and executed effectively across scheduling, ordering, events, and day-to-day operations.

• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

• Receiving deliveries of raw materials, inspecting the quality and properly storing them in a timely manner. 

• Plan, direct, or supervise the food preparation or cooking activities. 

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions such as private events or for visiting collaborators.

• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

• Demonstrate ownership of the food program by leading menu development, setting high standards for food quality and consistency, and ensuring those standards are upheld by the kitchen team every day

• Collaborate with the Creative Director to plan and develop recipes and menus, with a big focus on seasonal availability of ingredients. 

• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs.

• Familiarity with utilizing fresh and local, regionally specific ingredients to create seasonal menus and specials.

• Plan and execute special food-driven ticketed events at our farm location 

• Focus on ticket time and customer satisfaction
  

Education, Experience, and Qualifications

• 2+ years kitchenmanagement experience

• Demonstrate exceptional cooking skills along with a deep understanding of recipe building, food creation and execution

• Exude impeccable customer service 

• Ability to effectively direct and motivate kitchen staff

• Desire to teach, coach, and share knowledge with others

• Knowledge of health and safety standards

• Ability to multitask and work quickly under pressure

• Strong verbal and written communication skills

• Strong organizational skills and attention to detail

• Comfortable with paperwork and administrative responsibilities

• Compassion and appreciation for others and a strong desire to operate as part of a team
  

Physical Requirements

• Ability to work in a hot and cold environment

• Standing for extended periods of time

• Able to work shifts in excess of 10 hours 

• ServSafe Manager Certification or ability to obtain within 90 days of hire
  

Compensation: 

• Competitive salary and benefits

• Medical Insurance reimbursement 

• Time Off: Paid vacation, sick days, holidays, and parental leave

• Simple IRA: Employer-matched retirement savings

• Team Culture: Supportive, inclusive, and fun work environment

• Employee Perks: Discounts and beer perks

• Monthly Cell Phone Stipend
  
  

Travel Requirements:

• Minimal/None