Company description

The Six Bells is an 11-room inn and destination restaurant inspired by early colonial America, Pennsylvania Dutch traditions, and a touch of Southern charm. Our restaurant, The Feathers Tavern, is high-quality but approachable, rooted in a unique take on home-style cooking and built on thoughtful sourcing from the Hudson Valley. Designed as “a storybook you can sleep in,” the inn and restaurant are part of the broader vision of Six Bells, a country home goods line available for purchase on-site.

Job description

We are seeking a hands-on Culinary Manager to lead the daily operations of our new restaurant at The Six Bells. This is a foundational role with potential for growth into a Head Chef position. You will start under the guidance of a seasoned industry consultant and transition into the full-time kitchen lead, overseeing a tight-knit, passionate team in a high-integrity, product-driven kitchen. This is a great role for someone who has been a sous chef and is looking for the excitement of being part of an opening team with a ton of growth potential! 

This role is ideal for someone who:

• Is excited to help open and shape a new concept from the ground up
• Wants to grow into a Head Chef position with creative and operational input
• Enjoys working in a setting where hospitality, history, and aesthetics intersect

Key Responsibilities:

• Daily Operations Management: Act as kitchen manager on duty, overseeing prep, service, and closing
• Work closely with the restaurant’s consultant chef and ownership to execute the seasonal menu.
• Uphold quality control on all food leaving the kitchen and maintain kitchen cleanliness, organization, and food safety standards
• Team Leadership & Scheduling: Supervise kitchen staff during service, ensuring consistency and efficiency
• Assist in training and ongoing mentorship of kitchen team
• Create and manage weekly schedules in alignment with labor targets and team needs. To begin this will be done with oversight from consulting management.
• Inventory, Ordering & Cost Control: Order and receive all food, cleaning supplies, and kitchen essentials. Maintain par levels, minimize waste, and ensure product freshness. (If you have never done these things we are happy to train you!)
• Culture & Hospitality: Foster a respectful, inclusive, and collaborative kitchen culture, represent the kitchen as a leader in front-of-house/kitchen communication, be a thoughtful steward of the guest experience, even from behind the line

This is a fulltime position. 

Compensation

this position is: salaried, varies DOE, $65,000.00 - $80,000.00

Application instructions

Deadline

June 16, 2025