Chef de Cuisine

Epiphany Farms Hospitality Group is looking for a passionate culinary individual to oversee the culinary department of each location.

The Epiphany Farms Chef de Cuisine is responsible for the daily oversight of the back-of-house culinary team as well as setting the strategies, directions for the department and the successful execution of all business objectives. Duties include, but are not limited to, planning, leadership, inspiration, financial performance, inventory & purchasing, and assisting in the Human Resource functions when needed. All duties are to be performed in accordance with Epiphany Farms Restaurant Handbook policies, practices, and procedures while supporting a culture of positive energy and exceptional teamwork. The Chef de Cuisine inspires everyone around them by demonstrating an amazing work ethic, honest dedication, and the ability to “make it happen” every day and every week. Based on demonstrated competencies, there is also room to grow and advance into an Executive Chef role.

**Starting salary will be determined based on experience.

Key Competencies

• Strong drive for excellence
• Constant push and sense of urgency
• Eagerness to learn
• Quickness to assist in tasks
• Commitment to improvement
• Leadership skills in delegation, coaching, growing talents and effective communication
• Ability to understand financial goals and setting the strategy to achieve them

Highlighted responsibilities include, but are not limited to:

Managing Day to Day Operations

• Ensure all dishes leaving the kitchen uphold the integrity, display intentions and properly executed.
• Handle purchasing, receiving, and inventories to provide accurate financial reports in a timely manner.
• Actively review current menu, recipes and procedures to meet current culinary trends and offer delicious, nutritious and aesthetically pleasing dishes.
• Participate in menu engineering, menu design, recipe development while actively communicating with the farm team. Bring seasonality to the kitchen.
• Source ingredients in alignment with the company concept while meeting financial goals.
• Assist team members as needed by performing any BOH positions in execution of service.
• Resolve conflicts between employees and guests' complaints.
• Visit the dining room and build rapport with guests.
• Follow all procedures and policies set forth by the company, division, and department.
• Adhere to all health and safety regulations.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Assist in overseeing culinary operations with the strategies and vision of EFHG.
• Openly communicate with the management team and ownership for efficiency and transparency.
• Handle necessary HR duties such as training, recording, coaching and resolving any conflicts between staff.

Leading the BOH Team

• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
• Uphold open communication with Executives and other leaders of the company for efficiency and transparency.
• Train, coach and inspire jr. managers to oversee each cooking station and provide leadership to their team.
• Serves as a role model to demonstrate appropriate behaviors.
• Uphold the team to follow the rules and policies and lead by example.
• Inspire the team to perform at their best through the influence of Epiphany Farms’ vision
• Consistently review and build employee training materials and protocols to uphold the company standards, find the best practices for ever changing employee demographics and industry trends.
• Build a positive culture and inspire the team.

Benefits

• Health insurance (company covers 80-100% of premium depending on a plan choice)
• Discounted group rate for dental/vision/life insurance
• Paid time off
• Manager discounts on all restaurant dining experiences, as well as marketplace products, including farm produce, CSA, promotional products, etc.
• Constant spotlight exercises to provide opportunities to grow personally and professionally
• Opportunities to get cross-trained in multiple locations / concepts and departments

Requirements

• At least 5 years of full-service restaurant Back of House experience required
• Additional 3 years in a managerial role at a full-service restaurant required
• Have extensive knowledge of culinary techniques and products
• Ability to communicate in English, verbally as well as in writing
• Professional appearance and demeanor
• A sense of urgency, a positive attitude, and a commitment to being a team player
• Interpersonal skills to effectively communicate with all business contacts including the team, other managers, vendors, and guests
• Ability to work varied shifts, including weekends and dining holidays.

Physical Requirements

• Able to walk/stand the entire shift
• Lift up to 50 lbs.
• Able to reach, bend, stoop, and walk up/down stairs

Job Type: Full-time

Pay: $55,000.00 - $78,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $55,000 - $78,000