Company description

For 15 years, Woodberry Kitchen has taken a no-compromises approach to local food, working only with ingredients sourced directly from the hardworking farmers and watermen of the Chesapeake Bay watershed. The restaurant group’s model prioritizes environmental and community impact and aims to support regenerative agriculture practices that respect the abundance and traditions of the region, while helping to ensure its future. That vision is paired with unparalleled hospitality and culinary excellence. In 2015, chef-owner Spike Gjerde became the only chef in Baltimore’s history to take home a James Beard Award for “Best Chef, Mid-Atlantic.”

Job description

Starting fall 2022, Woodberry Kitchen will consist of two distinct but overlapping operations: Events and Tavern. The Tavern is the next iteration of Woodberry Kitchen’s dining experience, where guests will be treated to a warm, intimate dining experience that taps into the storied tradition of community-focused neighborhood taverns. Woodberry Events provides world-class hospitality and award-winning cuisine for weddings, parties, corporate events, and any other special occasion inside Woodberry Kitchen’s historic space at Clipper Mill and at off-site locations in and around Baltimore. Both operations 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 all pastry/baking for both the Tavern and the Event kitchens and to help build the service and business during our 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 work of our local producers. 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 dessert menu development and execution and bread baking for both the Tavern and Events. 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.
• Continuously look for opportunities to improve Woodberry Kitchen, including development and training of pastry 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 pastry chef or management experience equivalent
• Experience with cake baking/decorating, bread baking, laminating doughs, and high-volume production required
• 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

Compensation

this position is: salaried, varies DOE, $50,000.00 - $65,000.00

Application instructions

Deadline

no deadline