Kitchen/Chef Manager (Nebo, NC)
Fonta Flora Brewery
Position Description - Kitchen/Chef Manager
Job Title: Food Trailer Kitchen/Chef Manager
Location: Nebo, NC
FLSA Classification/Status: Full Time, Exempt
Reports To: Founder/Creative Director
That Fonta Flora Overview
Located on the banks of beautiful Lake James and under the backdrop of the rugged Linville
Gorge, we are an Appalachian farmhouse brewery situated on 15 acres of a historic dairy farm.
Fonta Flora’s mission is to highlight the biodiversity and bounty of North Carolina agriculture
through an endless array of contemplative libations. At Fonta Flora, we celebrate this concept
by harnessing impactful relationships that contribute to localized agricultural economics. From
these intentional partnerships, we build our community by helping to sustain our local food
systems and the people responsible for its success. This meaningful business model provides
synergistic opportunities through collaboration and empowers us to continue pushing the
boundaries of what it means to create beverages with a sense of place and agricultural purpose.
We are currently seeking a full-time Kitchen/Chef Manager to manage our onsite wood fired
food trailer.
Job Purpose
The Kitchen/Chef Manager will be responsible for daily management of our onsite wood fired
food trailer operation including: menu creation, recipe execution, ticket time management, guest
satisfaction, food purchasing, hiring, scheduling, training of employees in methods of cooking,
plate presentation, cost control, and sanitation and cleanliness, to name a few.
The successful candidate for this role will be heavily focused on food quality, customer service
and ticket time management. The individual should possess an in-depth cooking knowledge and
have the ability to learn and tell the Fonta Flora story through the food being produced.
Finally, and perhaps most importantly, the Kitchen/Chef Manager must be a proud
representative of the Fonta Flora brand and culture we strive to curate.
ERRDAY Job Tasks
Administration/Management
● Promote, work, and act in a manner consistent with the mission of Fonta Flora Brewery,
our goals and customer satisfaction objectives.
● Responsible for scheduling and ensuring the kitchen is open and properly staffed during
the agreed upon hours of operation.
● Responsible for all compliance including health department regulations.
● Estimate amounts and costs of required supplies, such as food and ingredients.
● Control food cost and usage.
● Schedule personnel as required for anticipated business activity while ensuring that all
positions are staffed when and as needed and labor cost objectives are met.
● Oversee and ensure that restaurant policies on employee performance appraisals are
followed and completed on a timely basis.
● Oversee and ensure that restaurant policies regarding personnel are followed, and
administer prompt, fair and consistent corrective action for any and all violations of
company policies, rules, and procedures.
● Provide orientation of company and department rules, policies and procedures to new
kitchen employees.
● Prepare all required paperwork, including forms, reports and schedules in an organized
and timely manner.
● Attend all scheduled employee meetings and offer suggestions for improvement.
● Fill-in for fellow employees where needed to ensure guest service standards and
efficient operations.
● Work closely with Controller/Treasurer to develop strict financial protocols and
procedures and develop and adhere to a budget.
● Make employment and termination decisions including recruiting, interviewing, hiring,
evaluating, and disciplining kitchen personnel in partnership/tandem with HR/Culture
Curator.
Kitchen/Technical
● Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats,
walls, hoods, other equipment and food storage areas.
● Monitor sanitation practices to ensure that employees follow standards and regulations.
● Check the quality of raw or cooked food products to ensure that standards are met.
● Check and maintain proper food holding and refrigeration temperature control points.
● Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of
food.
● Ensure that all food and products are consistently prepared and served according to
agreed upon recipes, portioning, cooking and serving standards.
● Inspect supplies, equipment, or work areas to ensure conformance to established
standards.
● Work in tandem with and have clear communication with Tasting Room Manager and
Event Coordinator on anything that affects those areas of the company.
● Work with Head of Brand and Marketing Manager to promote the food program and new
menu items.
● Order food, equipment, wood and other supplies needed to ensure efficient operation.
● Ensure that all products are ordered according to predetermined product specifications
and received in correct unit count and condition.
● Receiving deliveries of raw materials, inspecting the quality and properly storing them in
a timely manner.
● Plan, direct, or supervise the food preparation or cooking activities.
● Prepare and cook foods of all types, either on a regular basis or for special guests or
functions such as private events or for visiting collaborators.
● Oversee the continuous training of kitchen employees on kitchen equipment, utensils,
cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques,
and handling hazardous materials.
● Collaborate with the Creative Director to plan and develop recipes and menus, taking
into account such factors as seasonal availability of ingredients or the likely number of
guests.
● Ensure that all equipment is kept clean and kept in excellent working condition through
personal inspection and by following preventative maintenance programs.
● Familiarity with utilizing fresh and local, regionally specific ingredients to create seasonal
menus and specials.
● Focus on ticket time and customer satisfaction.
Education, Experience, and Qualifications
● 2+ years kitchen or food truck/trailer management experience
● Demonstrate exceptional cooking skills along with a deep understanding of recipe
building, food creation and execution
● Exude impeccable customer service
● Ability to effectively direct and motivate kitchen staff
● Desire to teach, coach, and share knowledge with others
● Knowledge of health and safety standards
● Ability to multitask and work quickly under pressure
● Strong verbal and written communication skills
● Strong organizational skills and attention to detail
● Comfortable with paperwork and administrative responsibilities
● Compassion and appreciation for others and a strong desire to operate as part of a team
Physical Requirements
● Ability to work in a hot and cold environment
● Standing for extended periods of time
● Able to work shifts in excess of 10 hours
● ServSafe Manager Certification or ability to obtain within 90 days of hire
Compensation:
− Competitive salary and benefits (healthcare reimbursement, SIMPLE IRA matching,
PTO)
Travel Requirements:
− Minimal/None
Fonta Flora Brewery does not and shall not discriminate on the basis of race, color, religion
(creed), gender, gender expression, age, national origin (ancestry), disability, marital status,
sexual orientation, or military status, in any of its activities or operations. As an Equal
Opportunity Employer, we recognize our responsibility to embrace and promote diversity, equity
and inclusion (“DEI”) throughout all aspects of our company culture.