Chef de Cuisine

THE CHEFS GARDEN INC; Huron Township (OH); On-site; USD 55,000 - 85,000; Full time

Job summary

The Chef’s Garden Inc is seeking a Chef de Cuisine to oversee the regular operation of the kitchen and supervise scheduled staff for events at The Culinary Vegetable Institute (CVI). You will manage inventory, oversee menu preparation, and coordinate ordering and team communication to ensure exceptional service.

Responsibilities include supervising culinary staff, maintaining records, upholding food safety standards, and supporting marketing and CVI events.

Responsibilities

• Supervise the culinary team, inclusive of interns, stewarding staff, and kitchen staff and schedule staff for proper execution of events.
• Maintain the kitchen inventory on an appropriate, regular basis.
• Keep food inventory current, making sure product is fresh, in sufficient supply and have items stocked to provide for our “drop-in” guests.
• Maintain and update all required kitchen records of food storage, equipment, product specifications, etc, and ensure all applicable products are dated and stored properly.
• Maintain the CVI’s safe work environment in sanitation and in organization.
• Comply with our food safety program and all its standards.
• Monitor kitchen and facility by reporting any problems as discovered and making sure of timely resolution.
• Prepare food for small groups, as needed.
• Participate in marketing and public relations to the CVI and The Chef’s Garden, as required.
• Use time management and organization skills to maintain time and cost budgets.
• Address complaints and resolve problems in cooperation with the CVI team, as needed.
• Assist in set-up and break-down of events, meetings, etc. as needed.
• Assist, as required, with the support of events such as trade shows, CVI events, TCG events, farm tours and other company related events.
• Any other duties as assigned.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Administrative Huron, OH, US

Over the last 40 years, we’ve worked hard to build The Chef’s Garden. It’s a unique niche - home to creativity, innovation, a commitment to excellence, and some of the best produce in the world.

What started as a small family farm has grown to include many more people - still family nonetheless. We’re humbled that you’d consider joining us in the work that we do.

The Chef de Cuisine is responsible for the regular operation of the kitchen and supervision of scheduled staff for special events, public or private functions, as scheduled at The Culinary Vegetable Institute (CVI). The Chef de Cuisine maintains food inventory and kitchen supply, oversees customized menu preparation, inclusive of ordering and team communication.

Essential Duties and Responsibilities

• Supervise the culinary team, inclusive of interns, stewarding staff, and kitchen staff and schedule staff for proper execution of events.
• Maintain the kitchen inventory on an appropriate, regular basis. Keep food inventory current, making sure product is fresh, in sufficient supply and have items stocked to provide for our “drop-in” guests.
• Maintain and update all required kitchen records of food storage, equipment, product specifications, etc, and ensure all applicable products are dated and stored properly.
• Maintain the CVI’s safe work environment in sanitation and in organization. Comply with our food safety program and all its standards.
• Monitor kitchen and facility by reporting any problems as discovered and making sure of timely resolution.
• Prepare food for small groups, as needed.
• Participate in marketing and public relations to the CVI and The Chef’s Garden, as required.
• Use time management and organization skills to maintain time and cost budgets.
• Address complaints and resolve problems in cooperation with the CVI team, as needed.
• Assist in set-up and break-down of events, meetings, etc. as needed.
• Assist, as required, with the support of events such as trade shows, CVI events, TCG events, farm tours and other company related events.
• Any other duties as assigned.

Approach your role in ways that align with the core values of The Chef’s Garden.

Service-mentality: People always come first

Do things the right way: Commit to the extra step, minute, or method that leads to excellence

Commit to Quality: Care about the work that you do

Help others where necessary and ask for help when needed.

Develop an understanding of the way that your role contributes to the larger mission of The Chef’s Garden: To grow exceptional vegetables, care for each other and the land, and inspire a vegetable-forward future