Company description The Gleanery is a restaurant in Southern Vermont that opened in December of 2012.  We used a CSR (Community Supported Restaurant) model to fund our start-up and engage with our very special local community.  We prioritize our sourcing and offer an ever-changing menu that can incorporate freshly-foraged fiddleheads, local duck or surplus tomatoes. The Gleanery is built on strong relationships with our local farmers and producers.  These relationships, which have been a priority since our founding, support both the restaurant and the producers and allow us the creativity and flexibility to produce food we believe in.  While it can mean extra work on our end to have an ever-changing menu, it is worth the work to create food that is aligned with our belief systems.  We are genuinely involved with our community and have worked hard to create a  place for gathering and engagement. Job description

Job Description:

We are looking for a chef. S/he will be in charge of menu and recipe creation, food preparation, and kitchen management. This is a unique opportunity for a creative, loyal, yet ambitious culinary professional to grow with our company.

 

JOB RESPONSIBILITIES

Kitchen management experience directly leading a staff in a relatively high-volume restaurant is required.  Culinary degree is a bonus but not required. 

You must be excited to create new dishes while being dedicated to the parameters of our current menu format, which strives to use local and seasonal sources.

Requirements:

·       Proficiency with a variety of international cuisines and dietary regimens

·       Ability to provide culinary vision and practicality to menu planning and recipe development

·       Ability to build on current menu and program to create and implement brunch, lunch, dinner and special events menus, and continually update and improve these menus as tastes and seasons change

·       Ability to work in a high-energy, rapid, demanding environment

·       Ability to well under pressure,  effectively solve problems and communicate challenges.

·       Experience controlling cost of goods and deep knowledge of proper food handling and sanitation standards

·       Must be detail-oriented and willing to work long hours while maintaining a good sense of humor

·       Be an excellent and admirable leader who can set clear expectations and liaise and troubleshoot between FOH and BOH while maintaining a calm team environment

·       Inspire open dialogue and cohesive team communication, work with owner to resolve conflicts with customers, vendors, and staff

Duties:

• Cook delicious food!
• Design daily/weekly menus

• Manage and foster relationships with existing and new vendors and suppliers, focusing on local food producers, artisan foodmakers 
• Monitor food and labor costs
• Manage kitchen staff and delegate meal prep tasks and kitchen production schedule
• Ensure that the kitchen is kept clean and organized
• Oversee food safety/sanitation practices, training and ongoing compliance

Compensation this position is : salaried, varies DOE Application instructions Deadlineno deadline