Kitchen Manager/Chef

Position Overview: We are seeking a dedicated and skilled chef to join our kitchen team and lead us into the launch of the new commercial kitchen at Valleybrook Grill. The Kitchen Manager will play a crucial role in setting up the new kitchen for success — designing menus, placing equipment and food orders, creating and implementing kitchen policies and procedures, and ensuring the new menu is prepared to the highest standards while adhering to health and safety regulations. The ideal candidate will grow with the business and have a strong work ethic, a passion for food, and a commitment to delivering consistently delicious dishes in a clean and efficient environment. Key Responsibilities: - Kitchen Leadership: Take full ownership of food operation, serving as leader of Valleybrook Grill’s kitchen and preparing for the launch of the new commercial kitchen Manage recruitment and training for kitchen staff, such as sous chefs, line cooks, providing crucial and timely feedback and direction as needed Collaborate with the Grill’s Restaurant Manager and Club’s management team on all aspects of the food side, working on menus, processes, inventory, and planning for the future. Build trust within the kitchen team and among FOH staff with kitchen staff. Ability to accept feedback, be flexible, and adapt as needed. - Vendor Relations: Work with preferred vendors and explore new ones, establishing good relationships for the Club with reliable and consistent partners. Work with the management team to evaluate all products and costs. - Proper Food Safety Adherence: Follow all food safety guidelines, including wearing gloves when handling food and maintaining proper storage of perishable items at appropriate temperatures. Prevent cross-contamination through diligent handling, cleaning, and sanitation practices. - Consistent Adherence to Recipes and Health Codes: Develop regular and custom recipes, menus, and specials in collaboration with the Food and Beverage Manager and management team. Prepare dishes according to standardized recipes to ensure consistency in taste, presentation, and quality; train line cooks and other kitchen staff. Adhere to health code standards regarding food handling, cooking temperatures, and sanitation practices. - Cleaning and Sanitation: Maintain a clean and safe kitchen by regularly cleaning and sanitizing all equipment, work surfaces, and utensils. Establish and follow cleaning schedules, processes, and best practices to comply with health regulations. - Proper Labeling of Food: Label food items with essential information (name, date of preparation, expiration date) for proper rotation and to ensure freshness and quality. - Adherence to Hours of Operation: Arrive on time for scheduled operating hours and adhere to specified duties within the full-time salary role (operating outside of Grill hours as needed for prep, training, etc.). Ensure efficient break coordination to maintain kitchen flow during busy periods. Schedule sous chef, line cook, dishwasher, and kitchen staff hours in collaboration with Grill Manager. - Food Cost Management: Handle and portion ingredients carefully to minimize waste and help control food costs. Be mindful of ingredient usage and proactively manage portion sizes. Work with management on the food budget, especially related to food/supplies. - Menu Consistency: Curate, prepare, and present dishes in line with menu specifications. Ensure consistency in taste, appearance, and portion sizes to meet guest expectations. - Timely Food Storage: Promptly store prepared food items in designated areas while following proper guidelines to ensure quality and safety. - Food and Beverage Inventory: Order, inspect, and verify incoming food and beverage deliveries for accuracy and quality using systems like Lightspeed and internal processes. Rotate stock using a First-In-First-Out (FIFO) method and store items properly to prevent spoilage. - Managing Inventory for Events: Plan for additional inventory needs during special events, large parties, or private functions. Coordinate with event organizers to estimate quantities required and ensure the kitchen is fully stocked for the event. - Equipment Cleaning and Restocking: Regularly clean kitchen equipment and restock ingredients and supplies a