Job title: Farm Chef (Seasonal)
Company: Chatham Bars Inn
Expected salary:
Location: Chatham, MA
Farm Chef (Seasonal) Job Details:
We invite you to join the high-energy team at Chatham Bars Inn, a Forbes Travel Guide Five Star Hotel on Cape Cod, Massachusetts with 25 oceanfront acres, 217 rooms and suites, five restaurants, boating, a private beach, full-service spa, 8-acre farm and endless recreation activities. Open year round, the Inn is a five-minute stroll from Chatham’s charming Main Street and within a short drive of all Cape Cod has to offer. The depth and talent of our culinary team provides an exciting atmosphere of creativity and ongoing professional development with five restaurants, banquets, corporate events and weddings. The Inn sources most ingredients locally from the Chatham Bars Inn Farm, local fishermen and purveyors. Innovative areas include our bread program, preservation and fermentation, partnership with our farm, changing menus and a dedicated pastry team.
The Farm Chef is responsible for planning and directing the food preparation in the Farm. In addition, the Farm Chef is responsible for ensuring that product quality and service standards are met, and that optimum dining service is provided to hotel guests. The key responsibilities include but are not limited to:
- Manages the Farm’s Culinary operation including staff, preparation, and food production
- Planning, scheduling, and organizing staff to ensure proper coverage
- Communicate and enforce policies and procedures
- Conduct pre-shift meetings, review, and communicate all information pertinent to the day’s activities
- Prepare requisitions for supplies and food items, and communicate any anticipated changes with the purchasing department and the harvest manager
- Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness and minimize loss
- Coordinating with the Executive Sous Chef and Harvest Manager to utilize the maximum amount of farm product at the Inn as well as the Farm.
- Coordinating with the Executive Sous Chef and Harvest Manager to effectively turn all the farm surplus crops into value added products for the inn and farm stand through pickling, preserving, and fermentation.
- Ensure that all staff are properly trained and that they have the tools to effectively carry out their daily tasks
- Maintain sanitation and cleanliness standards
- Ensure prompt response and follow up to staff and guest’s needs alike
- Promote teamwork and motivation through daily communication
REQUIREMENTS
- Minimum of 2 years experience as a Chef
- Minimum of 1 years supervisory experience
- Experience in managing high-end operations preferred
- Culinary Degree preferred
- Demonstrated leadership abilities required
- Must have superior communication and organizational skills
- Must be flexible with schedule and can work evenings, holidays, weekends as needed
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