Chef

Responsibilities

• Manage kitchen shift operations and ensure compliance with all food policies, standards, and procedures.
• Manage food preparation.
• Ensure cleanliness, organization, and proper maintenance of all kitchen equipment.
• Supervise and schedule line cooks; conduct daily pre-shift meetings.
• Support, lead, and motivate all line-level associates and food runners.
• Recruit, interview and hire cooks; conduct performance evaluations, coaching, counseling, and progressive discipline.
• Maintain refrigerators and storage areas in a clean and organized manner with proper labeling and dating.
• Ensure efficient food production to minimize waste and control costs.
• Maintain and enforce all food safety, handling, and sanitation standards.
• Monitor proper handling and temperature control of all food products.
• Create and collaborate on seasonal menu and private event menu development and remain current with culinary trends.
• Craft wine dinner menus in collaboration with our winemaker.
• Develop, standardize, and cost recipes for all dishes.
• Maintain effective training with line cooks.
• Perform any other reasonable duties as associated with kitchen operations.

Requirements

• Professional demeanor appropriate for a winery.
• 4–5 years of experience in high-quality food production within a resort, restaurant or winery.
• Experience managing a team of employees in high-volume culinary operations.
• Strong culinary skills and in-depth knowledge of food production techniques.
• Able to effectively listen, understand, and respond to employee and guest concerns.
• Prominent leadership skills with the ability to motivate and inspire a team.
• Proven problem-solving skills, including anticipating and resolving operational challenges.
• Wine knowledge a plus.

Position Requirements

• Culinary degree from a recognized culinary institute or equivalent professional experience.

Skills And Abilities

• Ability to work Wednesday through Sunday, including some holidays and all weekends.
• Knowledge of proper kitchen chemical handling, cleaning techniques, and kitchen equipment.
• Ability to multitask in a fast-paced, high-volume environment.
• Proficiency in basic financials, food costing, and arithmetic functions.
• Experience with Microsoft Office (Word, Excel, Outlook).

Physical Requirements

• Ability to work in a fast-paced, high-volume environment.
• Medium work: exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently.
• Requires prolonged standing, walking, reaching, and bending throughout the shift.

Compensation & Benefits

• Annual Salary: $65,000-$70,000.
• Health benefits including medical, dental, vision and life insurance.
• Paid time off.
• Employee discounts.
• Opportunity to create seasonal menus and shine in your craft at a signature winery in the Grand River Valley.

Send Resumes to candace@baciwinery.com