Overview: Responsible for working with the Kingsmill Estate Manager and Kingsmill Estate Guests and Clients to execute Kingsmill food menus as well as create custom menus fitted to guests’ needs.
While working closely with the culinary team to meet production needs of food products in a consistent manner while also maintaining appropriate food and labor costs as budgeted.
In addition, the Kingsmill House Chef works closely with the Kingsmill House Manager and the front-of-the-house service team to ensure exceptional food and service for our guests.
Reports to Vice President of Resort Operations.
Responsibilities:
Create bespoke menus and dining experiences for guests of the Kingsmill Estate based on guests preferences and requests
Dining experiences include and are not limited to Breakfasts, Brunches, Lunches, Dinners, Cocktail Parties
Manage Kingsmill Estate, and culinary support staff to include recruiting, hiring, scheduling, training and counseling
Maintain a professional manner with the awareness that all actions and communications are within staffs’ view
Maintain and enforce appearance and uniform standards for BOH employees
Provide Performance Reviews for staff in a timely manner according to Company policy
Oversee food production in the Kingsmill Estate kitchen to ensure quality, consistency, presentation and proper sanitation is followed
Communicate and/or meet with conference and social clients to present tasting menus, menu options and secure proper choice for events
Work with conference/social service teams as well as front-of-the-house banquet operations and Executive Chef to ensure all guests’ requests and needs be fulfilled for events
Effectively manage banquet event orders in order to schedule staff, order food through food purchasing system and maintain proper inventory levels for the conference kitchen to minimize waste
Maintain thorough cleanliness and sanitation of work area to remain compliant per health and safety regulations; other cleaning as necessary
Perform other duties as assigned
Qualifications:
Ability to work a flexible work schedule
Ability to work extended periods of time when needed
Ability to remain knowledgeable with the industry trends, to stay head of trends, become a trend-setter
Possess knowledge of health department sanitation and safety regulations
Maintain thorough cleanliness and sanitation of work area; other cleaning as necessary
Food Handler Card required within 30 days of hire on line or through the county
Ability to perform advanced culinary preparations, centerpieces, gourmet specialties, knowledge of current and changing culinary trends
Strong written and verbal communication skills
Ability to lift, push and pull a minimum of 75 pounds on a regular basis; ability to work extensive periods of time standing and leaning in a hot environment
2 year degree from accredited culinary arts program and/or an ACF accredited culinary program
3+ years’ experience as chef in a high-end, upscale operation, managing a culinary staff of similar size
Prefer additional experience in high-end resort, personal chef, or off-site catering services
Ability to work days, nights, weekends, holidays
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