Chef

A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc.

We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers.

Job Details:
We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards.

Responsibilities:

• Develop and plan menus and daily specials, ensuring variety and quality in food preparation.
• Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction.
• Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes.
• Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience.
• Ensure compliance with health, safety, and cleanliness standards in the kitchen.
• Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner.
• Coordinate with the purchasing department for the acquisition of needed ingredients.
• Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs.
• Maintain a professional and cooperative relationship with other department heads and hotel management.

Qualifications:

• Proven experience as a banquet chef and executive sous chef.
• Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs.
• Minimum of 3 years of experience in a similar role.
• Culinary degree or equivalent is preferred.
• Exceptional leadership and management skills.
• Excellent communication and interpersonal skills.
• Ability to handle and resolve conflicts in a professional and tactful manner.
• Ability to work under pressure and multitask in a fast-paced environment.
• Knowledge of best practices for food handling and sanitation.
• Ability to manage in a diverse environment with a focus on client and customer services.
• Ability to work flexible hours, including weekends and holidays, as necessary.