Company description

Avaloch Farm Music Institute is a residential arts center designed to serve as a catalyst for unfettered artistic exploration, creation and performance. AFMI provides fully funded artist residencies to inspire and empower early, mid-career and distinguished musicians to develop meaningful artistic content and collaborations to share with the world-at-large.

We also seek to serve as a cultural hub for the Boscawen NH, northern New England community through revitalizing and enriching the artistic landscape with curated public performances, artistic partnerships and educational opportunities.

To learn more about Avaloch, please visit www.avalochfarmmusic.org

Job description

Avaloch Farm Music Institute (AFMI) is a non-profit organization that offers fully funded residencies for musicians and ensembles, in a specially designed retreat center, complete with 34 apartments, rehearsal spaces and a public concert space. It is situated on beautiful farmland in Boscawen NH, complete with working apple orchards, blueberry patches and a lake–approximately 70 miles from Boston MA, 14 miles from Concord NH, and an hour drive to both the White Mountains of NH and oceanside tourist destinations such as Portsmouth NH and Kittery ME.

We are looking for a motivated, creative and entrepreneurial individual who has a passion for culinary arts, while possessing great leadership and management skills. An ideal candidate will be driven to succeed, possess excellent multitasking, interpersonal and communication skills, while having a strong culinary background and passion for food and the guest experience. In addition to advanced culinary skills, this individual must have experience in cost controls and take full ownership and responsibility for all culinary operations.

While the Executive Chef is responsible for all culinary operations for the residencies and festivals during the Avaloch season (May-October), Avaloch also welcomes additional educational and entrepreneurial ideas to utilize the campus’ commercial kitchen and dining space during the off season (November-April), with the intention of growing the position into a full-time, yearlong position.

Job Overview
The Executive Chef is responsible for overseeing kitchen staff and ensuring high quality food preparation, creativity, and cleanliness. The Executive Chef is responsible for recruiting staff, maintaining a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. Duties include training staff to use new recipes, cooking techniques and equipment, and overseeing food preparation. In addition, responsibilities include overseeing the delivery of food, kitchen supplies, preparing special dishes, and supervising overall kitchen operations. We seek candidates who are creative, service-oriented, and mature to ensure a high-quality, cost-effective dining service.

As a part of the residency program, the kitchen prepares three meals a day and caters to all allergies and dietary restrictions. The kitchen maintains a coffee and tea station as well as a station for breakfast and to-go items for residents as needed. The food served at Avaloch is farm-to-table style, but the chef is free to experiment with other styles of cuisine as well.

Responsibilities and Duties

• Hires and trains all kitchen staff, including sous chef, banquet cooks, prep cooks, and dishwashers
• Fosters a climate of cooperation and respect between coworkers
• Develops and approves unique menus that cater to various diets, and ensures promptness, freshness, and quality of dishes.
• Coordinates cooks' tasks.
• Implements hygiene policies and maintains equipment for cleanliness while fulfilling nutrition and sanitation regulations and safety standards.
• Designs new recipes, plans menus, and selects plate presentations.
• Reviews staffing levels to meet service, operational, and financial objectives.
• Hires and trains kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards of the staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Preferred Qualifications

• 2+ years of culinary education or 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Demonstrated ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays during AFMI residency season
• Advanced culinary training and proven kitchen management experience
• Proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date knowledge of culinary trends and optimized kitchen processes
• Knowledge of MS Office
• Credentials in health and safety training
• Degree in Culinary science or related certificate
• Ability to lift 50+ lbs without reasonable accommodation

Salary Range

$30,000 for 6 months (between 22-23 weeks) of employment. An additional living stipend of $5000 is provided to subsidize housing costs, health insurance, or additional culinary learning opportunities for further professional development.

Opportunities to use the commercial kitchen and dining space during the off-season, for pop-up projects, restaurant start-ups or community culinary training programs, may also be available to the Executive Chef.

Compensation

this position is: salaried, varies DOE, $30,000.00 - $35,000.00

Application instructions

Deadline

February 29, 2024