What are the responsibilities and job description for the Chef position at Bartlett OceanView Farm?
The Chef is a full-time year-round exempt position responsible for working direction with the Kitchen Manager, Head Baker and Deli Manager with overseeing food production operations of the Farm kitchen in conformance with established Farm policies, strategies, and procedures.
Primary Responsibilities:
Performs any functions necessary, within scope of authority and expertise, to provide the highest level of customer service and responsiveness to the needs of individuals, families, businesses, and organizations served by the Farm.
- Oversees and directs food production in absence of, and in assistance with, the Head Baker, Kitchen Manager and Deli Manager. Prepares food and supervises and trains staff in same. Ensures all standards for food quality are consistently met or exceeded. Supervises packaging and labeling of all products prior to delivery to the retail area.
- Assists Kitchen Manager, Head Baker and Deli Manager in controlling food and labor costs to planned levels. Receives, stores, and/or oversees proper storage of inventory. Maintains inventories and assists with product ordering. Assists with monthly food inventory.
- Supervises staff in maintaining sanitation standards and ensures facility cleanliness. Is knowledgeable of health department requirements.
- Develops, prepares, documents recipes and assists Kitchen Manager, Head Baker and Deli Manager in creating new menus and recipes. May assist in pricing decisions and submit par levels to ensure appropriate inventory levels. Promotes the use of Farm raised products as available and fitting to seasonal menu plans.
- Responsible for closing procedures and assigning staff to closing duties.
- Lead or assists with production meetings to coordinate daily/weekly food production with planned seasonal events and ensure appropriate amounts of product is prepared for sale.
- Monitors staff breaks, delegates staff lunch, and records and submits weekly meal costs.
- May assist Kitchen Manager, Head Baker and Deli Manager with staff scheduling, training, and performance evaluations.
Other Responsibilities:
- Completes any other kitchen duties as necessitated by seasonal scheduling.
The above is a description of the ordinary duties of the position. It should be expected that from time to time, other duties both related and unrelated to the above may be assigned, and therefore, required.
Position Requirements:
Three to five years hands-on culinary experience in a chef/sous chef capacity. BS/BA in Culinary Arts or Food Science and prior management, preferred. Must demonstrate excellent communication, organizational, and leadership skills and be Massachusetts Servsafe certified. Position requires weekend and holiday hours and the ability to stand for extended periods. Familiarity with Microsoft Excel and Word, preferred.
Supervisory Scope:
5-15 Direct
Reports to:
General Manager
