Company description

Talbott & Arding Cheese and Provisions (TACP) is a multi-faceted, fast-paced, innovative, high-end specialty and prepared food business, located in Hudson, NY. Our company is devoted to making the best food possible, using ingredients from farmers and producers in our region.

Founded in 2014 by renowned chef Mona Talbott and veteran cheesemonger Kate Arding, TACP is a vibrant, dynamic and rapidly growing business that has developed a strong reputation for producing and selling delicious and healthy, restaurant-quality prepared food, as well as a wide ranging selection of local and imported cheese. Ingredients are sourced from within the Hudson Valley and sold through its retail store, catering, wholesale and e-commerce divisions. For more information about TACP, please visit: http://www.talbottandarding.com/.

As of June 2021, TACP has relocated into a newly-built, 8,000 square-foot retail store and commercial kitchen. The greatly expanded retail space and production kitchen has state-of-the-art equipment and a spacious layout.

Job description

SUMMARY OF POSITION

The Kitchen Manager (KM) reports directly to the Executive Chef, Mona Talbott. The KM works in conjunction with the Chef de Cuisine, Pastry Chefs and Inventory Manager to create a spirit of teamwork, respect and pride in all BOH operations.

The KM is a hands-on production and supervisory position requiring someone who is extremely well-versed in the daily operations of the commercial kitchen, good at managing people and products, and familiar with all standard operating procedures. The KM will manage and oversee the food prep team, the packing team, and all dishwashers and porters. The KM will work closely with the Chef de Cuisine, prep cooks, and packaging team to prepare and pack TACP’s Grab-and-Go inventory. The KM will develop and implement SOPs and protocols for quality assurance, packaging, and cleaning.

In collaboration with the Chef de Cuisine, the KM will be responsible for helping to run a consistent, profitable, organized, and sanitary kitchen that complies with all current Agriculture & Markets health and food safety regulations. This critical position is ideal for a qualified culinary leader with high potential and quick learning skills who believes in the potential of the Hudson Valley as a region for artisanal foods.

Type of Contract: Permanent, Full-time

Pay Structure: Hourly

Salary Range: $27 per hour plus share of Employee Bonus Fund

Company Benefits:

• 40 hours of paid vacation hours awarded after 12 months of continuous employment
• Generous employee discount
• Commitment to personal development

Reports to: Executive Chef

RESPONSIBILITIES

• Manages TACP’s daily bulk culinary production in order to support the Chef de Cuisine
• Manages TACP’s prep cooks, packing program and packing team
• Manages dishwashers and porters and oversees cleaning program
• Manages the kitchen’s dry goods inventory and shares ordering of food and supplies as needed
• Ensures quality of all products through proper ordering, receiving, product rotation, and waste management
• Maintains and oversees the setup and efficiency of all kitchen equipment
• Maintain highest food quality and ensure consistency and safe handling at varying temperatures
• Support the Chef de Cuisine in meeting and beating costing, pricing, and sales goals for kitchen production
• Follow TACP’s standardized recipes and perform regular quality controls

QUALIFICATIONS

• 5+ years of culinary experience, including 2+ years of management experience (e.g. sous-chef, kitchen manager, catering production cook)
• Excellent culinary production skills
• Experience with catering packouts and product packaging
• Excellent communication, interpersonal, and leadership skills
• Proficient general computer skills (e.g. Excel/Google spreadsheets, emailing)
• Must have current ServSafe Manager’s certification
• Have excellent organizational and time management skills
• Have the ability to perform work at a high quality level with careful attention to detail, creativity, speed, and accuracy
• Be high energy, enthusiastic and display affinity for Talbott & Arding products, core values and company philosophy
• Ability to work well under pressure, be a clear thinker, to remain calm and to resolve problems using good judgment
• Solid written and verbal communication skills
• Knowledge of food, scheduling and inventory management
• Experience with menu development including R&D, production and execution
• Ensure teamwork and proper communication with the front of house staff
• Availability to work onsite with a flexible schedule including evenings, weekends and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
• Ability to use commercial kitchen equipment including stand mixers, ovens, slicers, etc.

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

no deadline