Head Chef

We are seeking to hire an experienced leader to join our kitchen team as Head Chef to manage the production of Vermont Country Deli signature dishes, seasonal soups, salads, entrees, and our catering. This role requires a passion for food, strong leadership skills and the ability to thrive in a dynamic, high-volume environment. Candidates will need a solid knowledge of food operations, excellent communication skills, a drive for training and developing their team as well as possessing a strong work ethic.

Responsibilities:

• Adopt and display commitment to the overall business mission of The Vermont Country Deli and The Vermont Country Deli’s definition of hospitality
• Ensure that overall financial kitchen and catering targets are met including cost of goods, labor and all other controllable expenses
• Order food, equipment, or other supplies needed to ensure efficient operation
• Work in partnership with department managers, exhibiting high levels of communication and joint problem-solving, driving towards best practices and being solution-based
• Communicate effectively with managers, kitchen, counter and bakery personnel, and guests
• Oversee food preparation and presentation to ensure quality, consistency and alignment with Vermont Country Deli standards
• Oversee the production of Vermont Deli Signature Dishes adhering to company recipes
• Determine how food should be presented and create decorative food displays
• Maintain the Master Kitchen Recipe Book
• Work collaboratively with kitchen team to create home-style comfort foods, soups, salads and entrees that reflect current food trends
• Incorporate seasonal and local ingredients to the best extent possible
• Oversee the execution of catering orders
• Coordinate with the catering manager to meet with guests to discuss menus for special occasions such as weddings, parties or banquets
• Determine kitchen staff production schedules and staff requirements necessary to ensure timely delivery of products to all customers
• Manage all kitchen team members’ schedules ensure weekly business fluctuations demands are met
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Lead by example, wearing the appropriate uniform, keeping stations clean, preparing foods properly and cooperating with others
• Oversee daily kitchen operations, ensuring efficient workflow and adherence to food safety regulations and health codes.
• Ensure the cleanliness and organization of the kitchen and related areas
• Be the kitchen leader
• Lead, train and mentor kitchen staff, fostering a culture of teamwork and excellence while encouraging creativity
• Oversee and ensure that Vermont Country Deli policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Ensure all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
• Check and maintain proper food holding and refrigeration temperature control points
• Inspect supplies, equipment or work areas to ensure conformance to established standards
• Monitor inventory, ensuring efficient use of supplies and minimizing waste
• Oversee all activities related to managing food orders: receiving, stocking, rotating, maintaining quality and cost control
• Control labor and operating expenses through effective planning, budgeting and purchasing decisions
• Work with Deli managers to plan and price menu items. Establish portion sizes and prepare standard recipes and costs for all new menu items.
• Be alert to management, staff and customer needs
• Other duties as assigned

Qualifications:

• At least 3 years of kitchen management or operational experience
• Proven track record in a high-volume or production kitchen
• Excellent organizational and multitasking abilities
• Requires attention to detail and high-pressure problem solving skills
• Effective kitchen management
• Drive for training and developing their team as well as possessing a strong work ethic
• Excellent communication skills, written, verbal and electronic
• Strong knowledge of kitchen operations, food safety regulations, culinary techniques and commercial kitchen equipment
• Experience using cutting tools, cookware and knowledge of various cooking procedures and methods
• Ability to follow all sanitation procedures
• Serv Safe
• Understanding budgets, forecasting and inventory management
• Willingness to work a flexible schedule, including weekends and holidays
• Frequent bending, twisting, lifting and squatting will be required
• Must be able to move up to 55lbs
• Must be able to stand for long periods of time

Job Type: Full-time

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Retirement plan

Supplemental Pay:

• Performance bonus
• Quarterly bonus

Work Location: In person

Salary : $55,000 - $70,000