Company description

All For One One For All (AOOA) is a non-profit regenerative silvopasture farm, farm stand, distillery, and education center in New York’s Mid-Hudson Valley.

Founded in 2021 by Ariane Daguin and her daughter Alix Daguin, the name of the farm is inspired by the famous proclamation in Alexandre Dumas’ Three Musketeers ("All for one and one for all!"), which captures the heart of the project: to stand up for what is right and enrich the local community, together.

AOOA's mission is to promote responsible agricultural and culinary practices as transformative tools for personal well-being, community prosperity, and global sustainability.

Job description

AOOA is seeking a Chef-Manager to run the daily operations of our Farm Stand Café. Open seasonally from April through October, the Farm Stand operating hours are currently Fridays 12pm - 7pm, Saturdays, and Sundays from 10am - 5pm.

The Farm Stand Chef-Manager will report to the Project Director and Foundation Director; coordinate with the Farm Manager and the Marketing Director; and supervise a small team of Farm Stand staff and volunteers.

This is a seasonal, full-time position from early March through late October. Must be available to work Wednesdays through Sundays. Compensation commensurate with experience ranging between $1300 to $2000 per week. Benefits include paid holidays, vacation days, sick days according to NYS standards, and farm goods discount of 30%. Growth opportunities are available, as we have plans to expand on-site F&B operations. Lodging potentially available.

Essential Duties and Responsibilities

Team Management

• Train, manage, and supervise the Farm Stand team, including staff and volunteers.
  - Create a positive and efficient team culture, fostering a supportive environment for growth.
  Food Preparation and Service
  - Prep, cook, and expedite food service for customers.
  - Ensure food quality, consistency, and timely delivery during service hours.
  - Ensure proper food safety protocols are followed at all times.
  - Develop and grow Takeaway/To-Go Program
  Scheduling and Staffing
  - Prepare weekly work schedules for the team, ensuring adequate coverage
  - Adjust staffing levels based on business demands, seasonal changes, and events.
  Point of Sale (POS) System Management
  -Oversee and manage the POS system, ensuring smooth transactions and accurate reporting.
  - Address any issues with the POS system promptly.
  Menu and Specials Management
  - Manage food prep and service
  - Develop menu and update it regularly to include weekly specials based on availability of farm harvests and guests' preferences/feedback
  - Maximize full utilization of all the farm harvests
  - Understand prepping quantities based on past weeks
  - Ensure food is prepared to the highest standard of quality given time and team.
  Inventory and general farm stand operations
  - Establish effective inventory management system, merchandising practices, and store policies and procedures
  - Keep inventory storage and farm stand clean and organized at all times
  Budget and Cost Management
  - Track and manage expenses to ensure the café remains within budget.
  - Identify opportunities to lower operational costs without compromising quality.
  - Analyze weekly and monthly expenses to improve financial efficiency.
  Farm Collaboration and Coordination
  - Attend weekly meetings with the Farm Manager to discuss the farm’s produce and upcoming harvests.
  - Work with the Events Coordinator and management to ensure seamless coordination of food and beverage services for workshops, special events, and other farm activities.
  - Assist in the planning and execution of events to ensure smooth operations and guest satisfaction.
  Equipment Maintenance and Repairs
  - Oversee the maintenance and repair of all café equipment, including ice machines, dishwashers, espresso machines, ovens, and cooking appliances.
  - Ensure that equipment is functioning properly to avoid service disruptions.
  - Assist in sourcing and setting up new equipment as the farm stand grows.
  Opening and Closing Responsibilities
  - Handle opening and closing procedures on Fridays, Saturdays, and Sundays.
  - Ensure the café is prepared and clean for service and properly secured at the end of the day.
  Customer Service Excellence
  - Provide excellent service, ensuring a positive experience for guests.
  - Address inquiries, feedback, and complaints in a professional manner.
  Health and Safety Compliance
  - Ensure all health and safety regulations are adhered to, including food safety, cleanliness, and sanitation practices.
  - Maintain a safe work environment for staff and guests

Required Qualifications

• High school diploma or equivalent
• Proven management experience in the hospitality industry
• A food handler's license
• Sound knowledge of food health and safety regulations
• Ability to work well in a team environment
• Strong communication and interpersonal skills. English required to ensure orders are expedited correctly.
• Ability to stand for extended periods of time and lift up to 40 pounds
• Positive attitude and solution-oriented
• We are located in a rural setting. Public transportation is extremely limited and does not correspond with our hours. We recommend applicants have access to a vechicle.
• Availability Wednesday through Sunday

Compensation

Application instructions

Deadline

March 04, 2025