The role of Kitchen Manager/Chef will entail: managing a production schedule, food prep, inventory and ordering, designing menus, and attending events as Chef. The role will also include planning and preparing meals for the Café. We are looking for a candidate who is great in the kitchen, able to multi-task and delegate, is motivated to learn, and not afraid to make decisions. Managerial experience preferred but not required—we are willing to train the right candidate. During the high season, extended hours, weekends, nights, and holidays come with the territory! Recent culinary grads are encouraged to apply.

 

·       Effectively manage kitchen staff and delegate appropriately

·       Place vendor orders and monitor inventory

·       Design Café Weekly Menus, Meal Kit, and specials

·       Meet all safety and sanitation requirements

·       Actively participate in the preparation of products including meats, seafood, starches, vegetables etc.

·       Serve as Chef onsite at catered events

·       Early mornings and weekends, holidays as needed.

·       Approximately 30-50 hours per week. Estimated Tuesday through Friday 7am – 1pm, Saturdays and Sundays time varying depending on event schedule.