Company description

TOURISTS is a hotel that opened in 2018 in North Adams, MA, a resurgent town in the Berkshires and a trailhead for New England’s history, art, food, music and exploration. TOURISTS’ name is drawn from the history of the Mohawk Trail, America’s first scenic byway and the road on which the hotel now sits. When the route first opened in 1914, local restaurants, shops, attractions, and inns along the road promoted themselves to travelers by hanging a sign bearing the single word “TOURISTS.”

Job description

The Head Chef is a key member of the leadership team, responsible for daily operations and creating memorable guest experiences through seasonal menus, high-quality ingredients, and a skilled, creative staff. This position aligns with the food and beverage (F&B) management team's vision, devising strategies for all venues on the property and adapting to industry developments. Tasks may be adjusted as necessary based on property and industry needs.

The Head Chef is a representative of the company’s culture, values, and reputation among staff, guests, vendors, and partners. They are expected to handle additional responsibilities as assigned, with job descriptions open to periodic review and updates.

Key Responsibilities

Operational Oversight

• Develop, revise, and oversee menus for all property venues, including the Hotel Lodge, Room Service, and Restaurant.
• Mentor and supervise kitchen staff, fostering a positive and productive work environment.
• Establish and enforce standard operating procedures (SOPs) to ensure food quality, presentation, and service consistency.
• Organize kitchen storage, inventory tracking, and preparation areas to maintain efficiency.
• Manage vendor relationships, ensuring seasonal offerings meet quality and budget goals.
• Oversee product deliveries, verifying accuracy and adherence to receiving protocols.
• Adjust staffing levels to meet the demands of seasons, service periods, and events.
• Assist with staff and menu development for on-site events, ensuring seamless execution.
• Schedule and conduct routine maintenance of kitchen equipment while maintaining cleanliness and safety standards.
• Stay updated on industry trends and ensure SOPs evolve with the property's needs.
• Train staff to meet established SOPs, promoting team productivity and delivering guest satisfaction.

Financial Oversight

• Audit vendor invoices and negotiate competitive pricing to control costs.
• Minimize food waste and optimize ingredient usage to meet food cost targets.
• Monitor food and labor costs, maintaining budgetary goals and financial sustainability.
• Collaborate on annual budget planning and participate in quarterly reviews to track progress.

Staff Oversight

• Recruit, hire, and onboard kitchen staff, providing consistent training and coaching.
• Conduct regular staff meetings and manage performance reviews to foster accountability and professional growth.
• Maintain open communication with all departments and senior management.
• Ensure all staff follow hygiene standards and dress code requirements.
• Proactively manage labor costs through effective scheduling and team oversight.

Safety & Compliance

• Ensure adherence to health, fire, and OSHA regulations in all food preparation and service areas.
• Maintain a clean, safe, and sanitary working environment across all kitchen facilities.
• Conduct timely maintenance on equipment, ensuring all machinery operates safely and efficiently.
• Monitor food quality to consistently meet property standards and guest expectations.

Experience & Qualifications

• Proven experience as a cook (3–5 years), with multi-venue operations preferred.
• Hold or obtain a food safety certification (company sponsorship provided if needed).
• Demonstrated skills in portion control, knife work, recipe creation, and plating execution.
• Competency in communication, leadership, problem-solving, and use of restaurant management tools (Google Suite, POS).
• Comprehensive knowledge of kitchen management and terminology.

Performance Standards & Working Environment

• Must have flexibility to work varied schedules, including nights, weekends, and holidays, as needed.
• Strong organizational skills and familiarity with menu development are essential.
• Ability to lift up to 50 pounds and work in environments with varying space and climate conditions.
• Expected to handle hot equipment and heavy food/liquid containers on a daily basis.
• The Head Chef will operate within dynamic kitchen environments, adhering to the highest safety, sanitation, and performance standards to ensure guest satisfaction and operational excellence.

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

Deadline

no deadline