Head Chef

About the role

The Barn Resort is seeking a dynamic and creative Head Chef to lead our culinary team. This role is perfect for a chef with a passion for buffet-style dining and a knack for crafting delicious, high-quality dishes for both our buffet and bar area. You will develop and execute a diverse menu that caters to our guests' tastes while ensuring exceptional food quality and presentation in a vibrant, historic setting.

Responsibilities

• Hire, train, and manage a team of kitchen staff, fostering a collaborative and efficient work environment. Conduct regular training to enhance culinary skills and ensure adherence to food safety and hygiene standards.
• Oversee daily kitchen operations, ensuring efficient buffet setup and service. Maintain a clean, organized kitchen and implement cost-control measures to maximize profitability while maintaining quality.
• Collaborate with the front-of-house team to deliver an outstanding dining experience. Engage with guests to gather feedback and continually enhance the buffet and bar food offerings.
• Build relationships with local farmers and suppliers to source fresh, high-quality ingredients. Promote sustainable practices within the kitchen and educate staff on eco-friendly initiatives.
• Stay abreast of culinary trends and seek opportunities to enhance The Barn Resort's buffet and bar menus. Experiment with new recipes and presentation techniques to keep offerings exciting and fresh.
• Work closely with the events team to provide catering for special events, ensuring a seamless dining experience that reflects the resort’s culinary vision.
• Properly schedule kitchen staff to align with labor cost requirements.

Requirements

• Proven experience as a Head Chef or in a senior culinary role, particularly in a buffet or high-volume dining environment.
• Strong leadership and team management skills, with the ability to inspire and motivate a diverse team.
• Excellent knowledge of various cooking methods, ingredients, and cuisines, with a focus on buffet-style service.
• Strong financial acumen, with experience in budgeting, cost control, and inventory management.
• Exceptional communication and interpersonal skills.
• Passion for culinary innovation and a commitment to delivering an outstanding guest experience.
• Bilingual in English and Spanish is a plus.

Benefits

• Medical, Dental, and Vision plans
• 401k with employer match
• Employee Discounts
• And much more!