Breakfast & Hospitality Chef

About the role

To provide high-quality, thoughtful breakfast and hospitality hour food service for Black Star Farms Inn guests while supporting the broader culinary operation through preparation, production, and other assigned kitchen responsibilities.

Responsibilities

• Coordinate, prepare, and execute daily Inn breakfasts and hospitality hour hors d'oeuvres.
• Maintain Black Star Farms standards for food quality, presentation, consistency, and guest experience.
• Maintain appropriate par levels of food and supplies necessary for breakfast and hospitality hour service.
• Ensure food is prepared and presented according to established recipes, standards, and timelines.
• Maintain breakfast menus, recipes, plating guides, photographs, and other documentation necessary to ensure consistency among culinary staff.
• Provide warm, professional, and personable interactions with Inn guests when working in guest-facing areas.
• Assist in training other culinary employees on breakfast and hospitality hour procedures as needed.
• Complete assigned prep for breakfast, hospitality hour, events, dinners, cooking classes, culinary programming, and other Black Star Farms food service operations.
• Be available to assist other members of the culinary team with production and prep based on operational needs and priorities.
• Work scheduled breakfast shifts as well as prep, production, event, or other culinary shifts as assigned.
• Assist with event food production, plating, buffet preparation, family-style service, passed hors d'oeuvres, and other culinary functions as needed.
• Support the Estate Chef, Event Chef, Sous Chef, and other culinary team members with assigned prep and production.
• Maintain an organized, clean, efficient, and properly stocked kitchen and prep environment.
• Participate in shared kitchen responsibilities, including receiving, storage, cleaning, organization, dishware, equipment, and closing duties.
• Adapt daily priorities based on business volume, Inn occupancy, event schedules, and broader culinary needs.
• Monitor food and supply inventory and communicate ordering needs in a timely manner.
• Ensure food, dishes, utensils, cleaning products, cooking supplies, and other necessary items are properly stocked and stored.
• Follow established procedures for labeling, dating, rotation, storage, and waste reduction.
• Assist with maintaining food cost and portion-control standards.
• Ensure proper operation, cleaning, and care of kitchen equipment.
• Immediately communicate equipment, maintenance, inventory, staffing, or food-quality concerns to the Director of Culinary & Events.

Standards & Team Expectations

• Uphold Black Star Farms standards of hospitality, food quality, cleanliness, and service.
• Follow all food safety, sanitation, and workplace safety requirements.
• Communicate effectively and professionally with culinary, Inn, events, hospitality, and management teams.
• Work collaboratively with all members of the culinary department and contribute wherever needed to accomplish the day's priorities.
• Operate efficiently, strategically, and with an awareness of food cost, labor, waste, and operational needs.
• Maintain a professional and solutions-oriented approach during periods of high volume or changing priorities.
• Attend meetings, training sessions, tastings, or outside promotional events when applicable.
• Perform other culinary, prep, production, and food service duties as assigned by the Director of Culinary & Events.

Scheduling & Flexibility

This position requires flexibility based on the needs of Black Star Farms' culinary and hospitality operations. Scheduling may include early mornings, daytime prep shifts, evenings, weekends, holidays, events, and special programming. Although Inn breakfast is the primary responsibility of this position, employees should expect to be scheduled for and participate in additional culinary prep and production outside of breakfast service. During slower Inn periods or when breakfast responsibilities are completed, available scheduled hours may be directed toward event prep, culinary programming, general production, organization, or other departmental priorities.

Pay

$18–$24/hour

Schedule

Approximately 30–40 hours per week; hours may fluctuate seasonally and may exceed 40 during peak periods.