Bolton Valley Hiring for Head Chef Full Time

Job Summary:

The Head Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.

Supervisory Responsibilities:

• Trains and/or oversees training of kitchen staff.

• Schedules kitchen staff, assigning roles based on experience and skills.

• Supervises work product from kitchen and back-of-house staff.

• Conducts performance evaluations that are timely and constructive.

• Handles discipline and termination of employees as needed and in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.

• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.

• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.

• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.

• Maintains kitchen budget.

• Sets prices for food items on the menu.

• Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.

• Performs other related duties as assigned.

Required Skills/Abilities:

• Ability to produce an excellent culinary and restaurant experience for patrons.

• Extremely creative.

• Excellent verbal and written communication skills.

• Excellent time management, scheduling, managerial, and organizational skills.

• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Education and Experience:

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.

• At least two years of culinary managerial experience required.

• Business experience preferred.

Physical Requirements:

• Prolonged periods standing and preparing and cooking food.

• Must be able to lift up to 25 pounds at times.

• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

Job Type: Full-time

Pay: $45,000.00 – $50,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year

Pay rate:

• Yearly pay

Shift:

• 8 hour shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

COVID-19 considerations:
State of Vermont Guidelines

Ability to commute/relocate:

• Bolton Valley, VT 05477: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 2 years (Preferred)
• Cooking: 2 years (Required)

Work Location: One location