Executive Chef & Events Lead

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

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.