Full job description

Head Chef & Kitchen Manager:

The Avon Old Farms Hotel is seeking a Head Chef / Kitchen Manager who is responsible with the daily operation of the kitchen. We are looking for an independent self-starter with the ability to successfully execute a high quality food product for our restaurant and banquet kitchens. A great opportunity for an up and coming chef.Candidates must have two years of previous work experience or schooling in the culinary arts. The ideal candidate must possess the ability to work independently as well as in a team environment. To be considered, applicants must be flexible with their schedule and available to work weekends, holidays, days or evenings.Responsibilities will include overseeing all culinary aspects of catered events and restaurant meal service, menu development with a focus on new and innovative recipes, food preparation, staff management and quality control ensuring the successful execution of restaurant service and banquet events by coordinating food orders, supervising the kitchen team, and maintaining high standards of presentation and taste for each event.Key responsibilities of Head Chef & Kitchen Manager:Menu planning and design:Collaborate with cooks and sales managers to create customized menus based on event requirements, dietary restrictions, and budget. Create seasonal menus for the restaurant and holiday brunches.Food ordering and inventory management:Order necessary ingredients, manage food stock levels, and maintain proper inventory controls.Staff supervision:Lead and manage the kitchen team, ensuring efficient workflow and adherence to culinary standards. Closely supervises staff’s hours to ensure that food labor is in compliance with the budget.Food preparation and plating:Oversee the preparation of all dishes, ensuring proper cooking techniques, portioning, and plating presentation.Quality control:Regularly inspect food quality, monitor sanitation practices, and address any issues related to food safety.Meal service and event execution:Coordinate food service timing and manage kitchen operations during events with ability to adapt to changing needs. Supervise all production, to assure that items are prepared in accordance with the recipes and appropriate standards.Cost control:Monitor food costs, identify opportunities for cost reduction, and maintain budget compliance.Client communication:Collaborate with sales managers to understand clients needs, address concerns, and ensure satisfaction.Required skills and qualifications:

• Proven culinary skills with experience in a banquet kitchen and or ala carte environment
• Strong leadership and supervisory abilities
• Excellent communication and interpersonal skills to interact with staff
• Knowledge of food safety and sanitation practices
• Ability to work under pressure and meet tight deadlines
• Proficiency in menu planning and costing
• Culinary degree or equivalent experience