Chef de Cuisine (Tasting Room) - Lunch Service

Uphold food quality and standards set by the Executive Chef and Executive Sous Chef, maintaining or exceeding MICHELIN and Forbes levelsLead menu innovation and recipe creation, introducing current trends, techniques, and flavors while aligning with the restaurant’s brand and Executive Chef's visionOversee daily kitchen operations, ensuring consistency, efficiency, and proper delegation through prep lists, line checks, and lineupsPartner with the farmstead to plan crops, manage inventory, and adjust menus to minimize waste and maximize product usageMaintain kitchen inventory, ordering, and proper storage of items/ingredientsMaintain cleanliness, sanitation, and safety standards in compliance with all health codes; ensure proper use of equipment with an emphasis on safety and hygieneCoach, train, and mentor sous chefs, line cooks, and junior staff; assign tasks and provide clear directionWorks any kitchen stations as needed to support breakfast, special events, and Downtown Tasting Room operations as neededCollaborate closely with the Executive Chef, FOH managers, sous chefs, and farmstead managers to ensure smooth serviceManage bi-weekly payroll (within budget), annual reviews, hiring, and performance management Handle multiple projects with minimal supervision in a fast-paced, high-pressure environment while working effectively with diverse personalitiesMaintain consistent product evaluation through regular tastings and presentation checksContinually advance knowledge of current trends, techniques, and flavors to introduce into menu enhancements