Tavern Executive Chef

It's fun to work in a company where people truly BELIEVE in what they're doing!We're committed to bringing passion and customer focus to the business.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Create a 5-Star culinary experience and atmosphere for all guests daily Directly responsible for operating finances of the restaurant department including achieving established profit goals Menu development, testing, training, and implementation Vendor and source discovery and relations Organizes Annual Cooking School Series and plans, hosts and executes cooking demonstrations upon guest request Hires, trains and supervises all culinary staff Acts as the Blackberry Farm Culinary representative at outside events Work with Proprietor and Marketing on all culinary-related PR material, magazine, and newspaper features Manages the food and beverage ordering, inventory and costs along with the culinary staff Develop, implement and manage the measurement and accountability system for direct reports and areas of responsibility Provide Leadership in the Strategic Plan process and follow up for your restaurantMust comply with all company policies and procedures.Regular and consistent attendance is required to perform the essential functions of this position.Must be able to work well with other Team Members, Managers, and interact with our guests.Supervisory Responsibilities Tavern Sous Chefs, Line Cooks, Pastry team, and Ware WashersEDUCATION And EXPERIENCE A culinary degree from an accredited institution 4-5 years experience directly in the restaurant or hotel food and beverage field or 7-9 years experience in the above areasLanguage Skills Excellent verbal and written communication skills are essential Must be able to communicate effectively with guests, managers, and team members Must be able to coach team members to improve performance and focus Must speak with confidence and authority in representing Blackberry Farm as a 5 Star PropertyMathematical Skills Strong analytical and problem-solving skills imperative Able to understand and interpret complex financial statements and reports to improve performance Excellent understanding of overall P & L required with a specific focus on food and beverage cost managementREASONING ABILITY Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goalsPHYSICAL DEMANDS May require extended periods of sitting and standing Must be able to operate a company vehicle or golf cart safely Must be able to lift up to 50 lbs.WORK ENVIRONMENT Professional Kitchen & Office May occasionally be asked to go outside in all weather conditions