Job Overview

This position is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of all units of MAF Hospitality. The position is responsible for supervising all kitchen functions including food purchasing, preparation, and maintenance of all quality standards, sanitation, cleanliness, and safety.

This position will be directly responsible for assisting with hiring and developing efficient and high-performing kitchen teams at all MAF Hospitality operations. Creating and implementing training SOPs for employees in methods of cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness will be an important part of developing the team.

This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance while enjoying a friendly and enjoyable work environment.

Qualifications

• A minimum of 5+ years of food and people management experience, preferably at a highly organized multiunit company
• At least 5 years’ experience in a head chef role
• Must excel in providing a memorable culinary experience.
• Involvement/understanding of managing inventory, costs of goods, and overall control of financials.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel, and guests.
• Experienced in managing a large team, while identifying and developing employees for future leadership roles
• Experienced in effectively executing training.
• Must be Serv-Safe certified.
• Excellent technology skills, especially in adapting and implementing new software programs.

Desired Characteristics

• Self-motivated and mature
• Highest standards of integrity
• Leadership, creativity, and financial management skills
• Be able to prioritize, manage time, and multi-task
• Strong problem-solving capabilities
• Strong communication and organizational skills
• Attention to detail
• Strong ability to work in a diverse team environment
• Ability to work in a fast-paced constantly changing environment
• Ability to think on your feet

Duties and Responsibilities

Executive Management:

• Will work directly with Sales Manager to set sales goals, plan strategic menus and special events, and integrate company values into daily practices and staff training documentation.
• Maintain an open dialogue with the owner, be open to suggestions and feedback, and adjust as needed.
• Builds sales and maximizes financial success for each of MAF Hospitality’s operations
• Attend all client meetings as appropriate and any other meetings where chef attendance would be beneficial.
• Input and access information in management systems/computers as required.
• Perform all administrative duties with accuracy and on time.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.

Culinary Experience/Food Preparation:

• Ensure that all food and products are consistently prepared and served according to MAF Holdings recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation.
• Work with owners to plan, create, design, and price seasonal menu items for multiple locations, and events. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Check and maintain proper food holding and refrigeration temperature control points.
• Comply with nutrition and sanitation regulations.
• Ensure proper equipment operation/maintenance and always ensure proper safety and sanitation in the kitchen.
• Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
• Develop outside catering menu options and delivery.
• Establish and standardize presentation techniques and quality standards.

Team Development:

• Coach, teach, develop, and inspire your culinary team to provide an unforgettable food experience.
• Create and implement training programs for kitchen employees.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Provide safety training input at the safety committee meetings for first aid, CPR, lifting and carrying objects, and handling hazardous materials.
• Promote a fun and positive family-style work environment.

Operations/Safety Management:

• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Arrange equipment purchases and repairs.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Assures all processes and procedures are standardized, documented, and included in all training programs. Manuals, videos, and checklists would be included as appropriate.
• Fill in where needed to ensure guest service standards and efficient operations.
• Develop menus for special events, such as Winemaker’s Dinners, etc.
• Lead events such as culinary classes for the public

Benefits:

• Competitive compensation package
• Medical insurance options
• Paid holidays and vacation
• Company dining program
• Clear path for growth and career advancement
• Excellent opportunity with growing brand

Environmental/Physical Requirements:

• Essential duties require long periods of standing up to 10 hours at a time and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting, and moving objects 50 lbs. or more.
• Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music.
• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors that need to be managed.
• Some evenings and weekends may be required.
• Work hours may vary on the demand of operations.

Calling all wine lovers (and non-wine drinker's too)! Are you looking to make a career move? We're hiring!
Nestled moments away from I-78 in the middle of Kutztown, Pennsylvania, our family-owned vineyard and winery is looking to hire motivated individuals in many different fields of interest. Escape to our little piece of Italy every day and experience a work place that offers not only tremendous growth and advancement opportunity, but competitive compensation, medical benefit options and so much more. Learn what it is like to love what you do, and do what you love, all while being a part of the hospitality and wine industry! Salute!

Pay: $62000 - $70000 / year

Benefits:

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• 401(k)
• 401(k) matching
• Referral program
• Employee discount
• Paid training

Job Type: fulltime

Education: No education required

Work location: On-site