Executive Chef

About the role

The Arbor Day Foundation is seeking a dynamic and passionate leader to join our team at Arbor Day Farm. This role offers a unique opportunity to create memorable dining experiences and contribute to a cause much greater than oneself.

Responsibilities

• Provide superior service and model professionalism to all guests, internal and external.
• Select, train, lead, develop, and inspire a talented culinary team, including managers, to ensure individual and team success.
• Solicit guest and internal feedback and take proactive measures to ensure high levels of guest and team member satisfaction, loyalty, engagement, and advocacy.
• Design and create menus that reflect guests' tastes and preferences while consistently striving to serve the highest quality food.
• Work a flexible schedule that aligns with business needs and operational demands of the kitchen.
• Attend required meetings to foster collaboration, strengthen relationships with leaders and stakeholders, and ensure departmental administrative responsibilities are completed accurately and on time.
• Communicate schedule changes to support your team in a consistent manner.
• Lead the development of menus and preparation of food that tells the farm's story through Farm to Fork initiatives.

Requirements

• Ability to build meaningful relationships and support cross-functional collaboration.
• Talent to prepare food with exceptional flavor, creativity, and presentation.
• Development skills to teach and develop team members and collaborate effectively within the business.
• A drive for excellence and a commitment to going above and beyond in positive change.
• Creativity to create and tell a story that speaks to our guests through the menus you create.

Qualifications

• Self-motivation and a proven track record of achieving goals.
• Experience in a similar role or equivalent combination of education and experience.
• Strong interpersonal and communication skills.
• Ability to work independently and as part of a team.
• Knowledge of food safety and sanitation practices.

Skills

• Leadership and management skills.
• Food preparation and presentation skills.
• Customer service and hospitality skills.
• Team building and collaboration skills.
• Menu development and creative problem-solving skills.

Benefits

• Competitive healthcare (health, dental, vision) coverage for you and your loved ones.
• Company-paid short-term and long-term disability, life insurance.
• 401(k) with company match.

Pay

Compensation is commensurate with experience.

Schedule

The schedule is flexible to align with business needs and operational demands of the kitchen.