Vacancy caducado!
Place:
White Oak Pastures is Radically Traditional Farming. Every day, we butcher meat from animals raised in a regenerative manner using humane animal management practices. This is no easy task, but it is our passion. To operate our vertically integrated, zero-waste model, it takes 155+ caring people working together to accomplish a common goal: taking care of our land and our livestock.
Job Purpose:
Lead kitchen team, provide quality meal services for the on-farm restaurant. Operate out of two food trucks that provide three menus: 1) a la carte breakfast, lunch, dinner; 2) daily lunch line for 50 guests a day 11am-2pm; 3) weekend limited, seasonal dinner menu highlighting farm proteins and seasonal garden produce.
Create a clean safe work environment to serve a wide range of guests. Create or adapt existing menus to accommodate farm events and event guests
Be a strong culinary leader and kitchen manager. Schedule staff, order and manage inventory, receipts, menu development for the various food truck menus. Generously teach cooks basic and intermediate cooking techniques. Monitor cooks development and supervise the cooking staff to ensure foods are being executed consistently for consistent guest experiences. Existing staff have various strengths and skill sets - thoughtfully keep staff in mind when developing menus and assigning prep tasks so that you set the staff up for success.
Have an appreciation of regenerative agriculture, farm staff, and farm environment. Excitement, appreciation, and desire to highlight regenerative raised proteins and vegetables in a restaurant.
Duties and responsibilities
1) Plan menus
2) Safe-Serv Certification-Manager
3) Supervise/Delegate
4) Effective short-range planning
5) Knowledge of job classification skills
6) Knowledge of holistic management
7) Knowledge of procedures for injuries/accidents
8) Conducts employee evaluations
9) Correct procedures for employee time sheets
10) Understand portion control, pricing, and tracking costs.
11) Experience overcoming kitchen challenges, i.e., equipment breaking, staff calling out, managing personalities, etc.
12) Proven cooking experience including experience as a prep cook, line cook, and/or chef
13) Previous management or supervisory roles
14) Thorough knowledge of various cooking methods, ingredients, equipment and procedures, techniques for high quality food
15) Ability to teach and mentor kitchen employees
16) Must be able to work in a fast-paced environment
17) Have reliable transportation to and from work
Please reply to [email protected] with resume, desired pay rate, and current location. 3 references will be asked for after initial interview.
Vacancy caducado!