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River Saint Joe is a funded start-up farmstead brewery and agritourism destination located a stoneâs throw from the St. Joseph River on a beautiful organic hopyard and farm in Buchanan, Michigan. Weâre in search of a talented individual to serve as executive chef and to make a reality our vision of serving high quality local and organic food to compliment our organic brewery. A deep commitment to sustainability; a passion for gathering together as a community around food and drink; and a curious, collaborative, and committed mindset; these are some of the characteristics that will make this an ideal job for the right person.
There will be many phases of development at Flatwater Farms over the next few years. During phase 1, the executive chef will be responsible for designing and implementing a smallmenu for the taproom and act as chef and general manager, overseeing kitchen, front of house and bar operations with support from the executive team. In phase 2, a new restaurant and catering venue will break ground and open, the executive chef would lead menu development and assist in staffing the operations team, kitchen design and catering venue layouts.
We are seeking a passionate leader and great collaborator to join our team and make River St Joe Brewery at Flatwater Farms a regional destination for organic beer, incredible and vibrant event experiences for years to come. RSJB will offer competitive starting salary, health benefits and equity to the founding executive chef.
Summary/Objective
The executive chef is responsible for all culinary development, foodservice operations and event sales for the taproom. This position will oversee all activity in the kitchen and front of house, train personnel, plan menus, oversee product purchasing and manage the budget. The executive chef will advise the executive team on what is to be grown on Flatwater Farms for restaurant and catering use. Additionally, the executive chef will advise on âphase 2â facilities development including a new restaurant build out and catering venue space. The executive will be in a position to hire and develop managers to fulfill some obligations, but at the outset they will be overseeing many departments until sales warrant additional management. We are looking for a leader who isnât afraid to wear a lot of hats on any given day and help lead the team towards our goal of being a regional organic brewery and restaurant and agritourism destination.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Make periodic and regular to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
2. Coordinate all training activities for kitchen, wait staff, bar and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
4. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
5. Perform other related duties incidental to the work described herein.
Competencies
1. Operations Management
2. Food and Labor Cost Reporting
3. SOP Development and Team Training
4. Menu Design and Implementation
5. Kitchen Design and Temporary Catering Facilities Management
6. Event services and catering sales
7. Organic farming
Supervisory Responsibility
This position manages all employees of the culinary department and is responsible for the performance management and hiring of the employees within that department. The position will work as a member of the executive team advising on new facility development and organic farming operations.
Work Environment
The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. This position will be responsible for operating a HACCP compliant and safe workplace.
Physical Demands
The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
Position Type/Expected Hours of Work
This position regularly requires long hours and weekend work.
Travel
No travel is expected for this position.
Required Education and Experience
1. Five years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
2. Bachelor's degree with major concentration in food preparation, management, nutrition or related field and/or 5 years of experience culminating in executive chef role in related enterprise.
Compensation
We will offer a competitive salary commensurate with skills and experience. Medical and other benefits also available.
