Executive Chef

THREE BROTHERS WINERY & ESTATES LLC•City of Geneva, NY

22h•$62,000 - $72,000

About The Position

Three Brothers Wineries & Estates is seeking a talented and passionate Executive Chef to lead our kitchen operations and café team. The Executive Chef is responsible for overseeing all culinary operations, including menu development, kitchen management, staff leadership, and ensuring the highest standards of food quality, safety, and presentation. This role is ideal for a creative and driven professional who thrives in a fast-paced environment. Our café team, along with our tasting room team, form the backbone of the customer experience at Three Brothers Wineries & Estates. We work as a team to provide incredible service to customers visiting our facilities. A team player with a positive attitude and personable demeanor is essential. Key Responsibilities: Food Preparation and Cooking: Assist in the preparation of various dishes by following recipes, portion control guidelines, and maintaining high standards of food quality. Ensure that all ingredients are fresh and properly stored. Supervise and coordinate tasks for kitchen staff members. Menu Planning and Development: Collaborate with the Executive Chef to develop creative and appealing menus that meet customer preferences, dietary restrictions and seasonal availability. Suggest innovative ideas for new dishes and menu specials. Kitchen Operations: Assist the Executive Chef in oversight of the daily operations of the kitchen, including managing the kitchen staff, maintaining inventory levels and ordering supplies, and ensuring compliance with food safety and sanitation guidelines. Assist the Executive Chef in monitoring food wastage and work towards minimizing it. Keeping all staff on tasks to ensure smooth operation during service hours. Culinary Expertise: Possess a thorough understanding of various cooking techniques, cuisines and flavors. Stay updated on the latest food trends and culinary innovations. Share knowledge and skills with other kitchen staff, providing guidance and training. Quality Control: Maintain consistency and quality in food presentation, taste and portion sizes. Address any issues or concerns related to the food quality, and make immediate changes if necessary. Team Management: Lead, motivate and train kitchen staff members. Promote teamwork and create a positive work environment. In the Executive Chefs absence, delegate tasks, ensure proper work allocation and provide constructive feedback to enhance performance. Health and Safety: Adhere to all kitchen safety and sanitation guidelines, including proper food handling, storage and labelling. Monitor and maintain the cleanliness and organization of the kitchen, cooking utensils, and equipment. Identify and report any maintenance or repair needs promptly.

Requirements

Proven experience as an Executive Chef or similar role for 3+years- culinary degree or equivalent certification is highly desirable.
Strong leadership and team management skills.
Exceptional communication and organizational abilities
Excellent knowledge of culinary techniques and trends.
Experience with cost control, budgeting, and inventory management.
Must be able to work most weekends, some holidays, and some evenings (for events).
Ability to thrive in a fast-paced, high-pressure environment.
Ability to lift heavy objects and stand for long periods of time

Responsibilities

Assist in the preparation of various dishes by following recipes, portion control guidelines, and maintaining high standards of food quality.
Ensure that all ingredients are fresh and properly stored.
Supervise and coordinate tasks for kitchen staff members.
Collaborate with the Executive Chef to develop creative and appealing menus that meet customer preferences, dietary restrictions and seasonal availability.
Suggest innovative ideas for new dishes and menu specials.
Assist the Executive Chef in oversight of the daily operations of the kitchen, including managing the kitchen staff, maintaining inventory levels and ordering supplies, and ensuring compliance with food safety and sanitation guidelines.
Assist the Executive Chef in monitoring food wastage and work towards minimizing it.
Keeping all staff on tasks to ensure smooth operation during service hours.
Possess a thorough understanding of various cooking techniques, cuisines and flavors.
Stay updated on the latest food trends and culinary innovations.
Share knowledge and skills with other kitchen staff, providing guidance and training.
Maintain consistency and quality in food presentation, taste and portion sizes.
Address any issues or concerns related to the food quality, and make immediate changes if necessary.
Lead, motivate and train kitchen staff members.
Promote teamwork and create a positive work environment.
In the Executive Chefs absence, delegate tasks, ensure proper work allocation and provide constructive feedback to enhance performance.
Adhere to all kitchen safety and sanitation guidelines, including proper food handling, storage and labelling.
Monitor and maintain the cleanliness and organization of the kitchen, cooking utensils, and equipment.
Identify and report any maintenance or repair needs promptly.