Main Purpose and Scope of the Job: Head chef with passion for menu creation and flair for plating and presentation. Ability to train and oversee 4-5 seasonal chefs, Mentorship & delegation, Food ordering and menu management along with Guest interactions are key attributes in this role, you will be expected to cook 80%-90% of the season, mainly for larger groups of 8-24 people. Rotating with other chefs as needed. season
Essential Duties and Responsibilities:
This a semi private Quail hunting plantation. The busy season starts mid-September with pre-opening day duties for Hunting Season.
Report to Guest services manager.
Hunt Season Pre-Opening (Mid September- Mid October)
o Update menu, recipes and plating presentations
o Hire, train, schedule and supervise all Chefs ( 40%-75% return rate from prior season)
Hunt Season (Mid October - Mid March)
o Schedule Chefs ( Hire, Train, and supervise)
o Assist with Hiring, training and supervising Hospitality Assistants ( Servers, butler, housekeepers)
o Perform & Manage Food & supplies ordering,
Food quality, Chefs performance & food presentation training and inspections
Kitchen & storage cleanliness
o Supervise & Inspect staff performance so that Food Preparation & Presentation and Lodge cleanliness standards are consistently met
o Perform as Head Chef in kitchen (Mainly for large groups)
o Visit at least once with all Guest Groups other than arrival / departure
Hunt Season Closing ( Mid March- Mid April)
o Schedule Chefs
o Schedule lodge and kitchen closing activities and set up for event season
o Perform inventories, order replacement supplies
o Supervise Buildings & Grounds maintenance, repairs & projects
Work Schedule, Holidays & Vacation
Summer Event Season - Mid-April to Mid-Sept
o Monday through Thursday - 7 am to 6pm
o Weekend work is required for Weddings and some other events. Weekday comp time will be scheduled to balance for weekend events.
o Coordinate Kitchen staff schedule for all Weddings, Conferences & Events
o Develop an Event Season community restaurant offering 1 to 2 evenings per week ( to be discussed)
Opening for Hunt Season - Mid-Sept to Mid-Oct
o Monday – Friday - 8 am to 5 pm
Hunt Season - Mid - Oct to Mid-Mar
o Monday through Friday - 7:00 AM to 8:30PM
o Saturday / Sunday – as needed for Guest arrivals & departures – generally 11 of 22 weekends trading off with Asst. Hospitality Supervisor
o On some occasions later weekday night may be required due to Guest schedule
o Weekend work is required for Guest arrivals and departures
Hunt Season Closing - Mid-Mar to Mid-Apr
o Monday – Friday - 8 am to 5 pm
Benefits
o 7 Paid Holidays
Holidays- Plantation is closed Thanksgiving Day, Christmas Eve and Christmas Day, NYE & New Years day.
o 5 Paid Sick days (2 of which can be used as personal days)
o 2 weeks paid vacation
o QSEHRA reimbursement up to 75% of employee health insurance premium
Accommodations: Live-out, Temporary lodging can be provided until candidate finds own housing.
Educational Requirements:
Culinary degree strongly preferred
Experience Requirements:
Private home experience a huge plus, Luxury Hotel Head Chef experience preferred
Physical Requirements:
Ability to be on your feet for long hours. Ability to lift 50 pounds
Start Date Needed: ASAP
