Company description

Our Mission Statement is to create the Butterfield Market Experience by offering the highest quality food that is fresh, delicious and enticing. Presented with style and care, inspired by trends and loyal to comforting classics. Customer service delivered with friendliness, professionalism and expertise in an environment that is warm, inviting and elegant. We hope to be a positive and enriching force tor our guests, team members and for our surrounding community.

Job description

Leadership & Direction

Provide strong leadership and guidance to all kitchen staff, including porters, cooks and sous chefs, ensuring a cohesive and efficient team.
Foster a positive work environment that encourages teamwork, accountability, and continuous improvement.

Menu Development & Consistency

Assist in menu planning and recipe creation, ensuring all dishes meet quality and consistency standards.
Maintain an innovative approach to menu development while balancing cost control and customer satisfaction.

Operations Management

Oversee daily kitchen operations, including scheduling, food preparation, cooking, packaging, and overall workflow efficiency.
Ensure smooth coordination between stations to optimize production and service times.

Quality & Food Safety Compliance

Enforce strict adherence to food safety regulations, sanitation procedures, and health department guidelines.
Monitor food quality, presentation, and portion control to uphold the highest culinary standards.

Inventory & Waste Management

Manage inventory levels, ensuring efficient stock rotation and minimizing food waste.
Work closely with the purchasing team to control food costs while maintaining ingredient quality and availability.

Training & Staff Development

Train and mentor kitchen staff, reinforcing adherence to standardized recipes, food preparation techniques, and sanitation protocols.
Identify skill gaps and implement ongoing training programs to enhance staff performance.


Cross-Departmental Collaboration

Work closely with purchasing, order fulfillment, and catering teams to align kitchen operations with business objectives.
Support interdepartmental initiatives to improve workflow efficiency and service quality.

Budget & Cost Management

Assist in budget planning and control costs related to food, labor, and kitchen supplies.
Monitor kitchen expenditures and implement cost-saving strategies without compromising quality.

Problem-Solving & Crisis Management

Address kitchen-related issues promptly, including staffing concerns, supply shortages, or operational inefficiencies.
Implement proactive solutions to prevent recurring challenges and enhance overall kitchen performance.

Flexibility & Support

Be prepared to perform duties outside your primary responsibilities as needed by the Executive Chef or location manager.
Maintain adaptability to support the team and ensure the seamless operation of the kitchen.

Compensation

this position is: salaried, varies DOE, $75,000.00 - $80,000.00

Application instructions

Deadline

February 28, 2025

Attachment

click here to download the attached document.