Woodberry Tavern is the next iteration of Woodberry Kitchen’s dining experience, set to open during the fall of 2022. Guests will be treated to a warm, intimate dining experience that taps into the storied tradition of community-focused neighborhood taverns. James Beard Award-winning chef-owner Spike Gjerde and executive chef Steven Kenny’s menu will include updated versions of Woodberry Kitchen classics and new dishes made with the region’s freshest seasonal produce, fish and shellfish from the Chesapeake Bay, and the highest quality meats from regenerative farms. The tavern will continue the Woodberry Kitchen tradition of prioritizing environmental and community impact by supporting thoughtful farmers and watermen who work to preserve the abundance and traditions of the watershed.

This is an exciting opportunity to oversee the Tavern kitchen, ensuring that it is run at the highest level possible, and to help build the service and business during Woodberry Kitchen’s next chapter. You will be expected to work at least five days a week.

While culinary excellence and financial success are key, you will also be an ambassador for our approach to food and beverage, by contributing to and representing with integrity a menu that celebrates our region’s abundance and the hard work of our growers and watermen. As part of the management team, you will also be asked to lead by example, with professionalism and empathy.

Our salaried employees receive paid sick days, and health benefits are  available to full-time employees after 60 days.

Responsibilities:

• Own menu development for the Tavern. Work with Spike, Steven and the entire kitchen team to consistently execute a menu that satisfies guest demand and best utilizes the ingredients supplied by our growers and watermen.
• Work with the FOH management to ensure the best guest experience.
• Continuously look for opportunities to improve Woodberry Kitchen, including development and training of cooks and increased efficiencies.
• Create consistency in quality by monitoring and coaching kitchen staff, enforcing adherence to staff policies, and ensuring proper mise en place and menu item preparation.
• Maintain cleanliness and enforce proper food handling. This includes but is not limited to heating, holding, cooling, storage, labeling, dating, vacuum sealing, and general cleaning. 
• Ensure overall kitchen organization, including but not limited to dry storage, big walk-in, small walk-in, line, dish, and storage areas. 
• Attend bi-weekly manager meetings.
• Respond to emails in a timely manner.
• Adhere to all policies, as provided, regarding hiring, onboarding, ethical behavior, conduct, performance, anti-discrimination, anti-harassment, and any other Foodshed policy defined in the Foodshed Handbook or otherwise. Document incidents, injuries, disciplinary action, and other issues according to Foodshed’s requirements. 

• Collaborate with fellow management in the front and the back of the house to create new successes in daily service and our financial business. 
• Meet or exceed goals for top-line revenue. 
• Be an advocate for the business when dealing with vendors.

Qualifications:

• 1+ years of experience as a sous chef or management experience equivalent
• Experience training team members
• Ability to adapt and be flexible while maintaining a professional demeanor
• Understanding of labor and food costs and how to work with management to reduce costs
• Experience working with locally sourced food preferred
• ServSafe certified
• Dependable and motivated to learn, with excellent communication skills
• Proficiency in Microsoft Office/Google Suite preferred