Head Chef

Seeking Head Chef for Historic White Mountain Inn with Intimate Restaurant

White Mountains, New Hampshire. Eleven room 1927 Inn on 182 acres seeks full-time energetic, experienced Chef with a passion for food and the guest experience. The individual will manage all aspects of daily kitchen operations. Responsibilities include the creation, planning and execution of seasonal, special and event menus, staff hiring & training, food procurement and costing, inventory management and kitchen health and safety.  Our restaurant enjoys a reputation for high quality New England cuisine in a refined yet welcoming atmosphere with personalized service. Salary range $60,00-67,000 DOE. Two weeks vacation. Five day work week.

Responsibilities:

• Food preparation for dinner service, currently five days/week, and breakfast Sat/Sunday, with additional days during peak periods and for special events such as weddings, private parties, etc. 
• Creating, costing and overseeing the production of menus, to include breakfast, dinner, catering and special events
• Ensuring the kitchen staff adhere to quality, hygiene & cleanliness standards.
• Dealing with suppliers to provide quality products at reasonable prices.
• Managing inventory and ordering food and non-food items for the kitchen.
• Overseeing the maintenance of kitchen equipment & arranging for repairs when needed.
• Interviewing, hiring, training, scheduling and evaluating kitchen staff.
• Interacting with guests through table visits, cooking demonstrations, and other events to help promote dining at Adair.
• Reviewing and responding to customer reviews regarding the restaurant.
• Effective communication of kitchen operations needs and challenges to Management/Owners
• Collaboration with Innkeeper/Owner on strategy to optimize restaurant operations in context of the Inn’s “brand identity” including willingness to evaluate further services. 

Desired Qualifications:

• Current ServSafe Manager Certification (mandatory)
• Knowledge of Health codes and standards
  • Experienced menu development and costing; this includes breakfast, dinner, holiday and banquet menus
  • Able to manage a team; hire, train and schedule all kitchen help,  provide seasonal performance evaluations for staff and to work with the innkeeper and owner to provide guidance to the service staff.
    • Demonstrated organization skills: the chef is responsible for the ordering of food and non-food items, as well as monthly food inventory.

* Customer service; the ability to adapt to / accommodate dietary restrictions and special requests from our clientele.

• Time management skills: Able to provide information to staff, the innkeeper and ownership in the proper time frame (ie weekly specials, inventory reports, holiday menus for promotion and publication)

• The ability to work under pressure while maintaining a professional and courteous demeanor.

• The ability to communicate effectively with all staff and ownership at the inn.

• Consistent execution of high-quality food, regardless of business level.

Education:  Formal culinary arts degree is desired but not required.

Experience:  Minimum of 6 years in the field.  Minimum of 4 years of supervisory experience 

Professional references required

Positive public reputation (write-ups, reviews) a plus