BLUEBiRD & CO, based in Hancock MA at the base of vibrant Jiminy Peak, is entering its first year of business.  This casual, fast-paced, seasonally inspired menu with global flavor where dinner is served Thursdays - Mondays.  BLUEBiRD exudes good times with a full bar, outdoor seating, and lots of opportunities to continue growing its business opportunities. 

Mezze Hospitality Group, founded in 1996, is a Berkshire hospitality company that owns and operates Mezze Bistro + Bar and Mezze Events, and the recently opened Mezze Guesthouse and Bluebird & Co. Since its inception, the group has developed five concepts: Mezze Bistro + Bar, eleven and Cafe Latino at MASS MoCA, Mezze Events, and allium.

Across hospitality disciplines, the group works to be a holistic company.  The team pushes to constantly grow and improve while continuing to cultivate relationships with regional farmers and purveyors.

ROLE:  CHEF

JOB DESCRIPTION: The chef is the lead of all kitchen operations 
Bluebird & Co. from the Mezze Hospitality Group is entering its first year of business. The restaurant, located at the base of Jiminy Peak in Hancock, MA, embraces the Berkshire outdoors and cooks seasonally through a global lens with a familiar approach. 
 

RESPONSIBILITIES FOR CHEF LEADERSHIP POSITION FROM PREP TO SERVICE 

• Being a leader on the BLUEBiRD & CO. team means: 
  • Lead by example with a positive attitude + open communication with the team
  • Promote and sustain a culture of learning
  • Attends weekly meetings with the leadership team
  • Works alongside Mezze Hospitality Group leadership team in managing big-picture strategy
  • Direct manager to all back-of-the-house team
  • Maintains monthly back-of-house cost of goods tracking sheet
  • Adhere to internal HR policies
  • Ensure sanitary and safe working conditions

• Leading the Kitchen at BLUEBiRD & CO means:
  • Hire and train staff on SOPS for each menu item in their assigned station 
  • Step in as needed to assist the BOH team to ready stations during service, If one team member is in the weeds, we are all in the weeds.
  • Lead daily kitchen meetings and review prep lists
  • Maintaining updated recipes for all menu items in the MEEZ software 
  • Maintain daily inventory + ordering
  • Writes + manages back-of-house schedule
  • Upholds + maintains positive kitchen behavior
  • Oversight of facility + equipment maintenance
  • Assign Nightly Supervisor for closing and report of the end of service
  • Maintain daily and weekly cleaning scheduling of equipment and space

Work Environment
We expect staff to comply with the restaurant industry's federal and state-mandated safety and sanitation regulations, including Mezze Hospitality Group’s internal policies.

Staff will comply with the Dress Code Policy, including appropriate footwear, hat, and uniform for a commercial kitchen environment.

Physical Requirements

All staff must be able to stand for long periods. Frequent reaching and bending are required as part of the execution of tasks—the ability to lift to 50 lbs is a must.  Possess the ability to firmly grasp utensils, knives, pots, and pans in executing tasks.

Restaurant dinner  hours:

Thursday - Monday  5:00 - 9:00 PM (last seating)

*Winter schedule varies based on vacation weeks and snowfall.