The Executive Chef is responsible for our culinary program at our Des Moines farm, including the day to day Ciderhouse kitchen management with a particular focus on:

• Maintaining quality standards of all Ciderhouse menu items
• Controlling the cost of all food items (both materials and labor)
• Overseeing all BOH operations related to the event venue, including: production of food for events, tastings, and catering menu updates.
• Overseeing all BOH administrative duties, including: staffing (hiring and scheduling), ordering, and maintenance/cleaning
• Recipe and menu development for the Ciderhouse
• Recipe development and execution of ticketed dinners
• Recipe development of prepared foods for the Farm Market
• Fill in where needed to ensure guest service standards and efficient operations

This position will report directly to the Des Moines Operations Director.

‍Culinary

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Build an efficient supply chain, while also focusing on locally and responsibly sourced inputs.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with the Operations Director to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Continue to improve the quality and consistency of all food production.
• Handle, store and rotate all products properly.
• Check and maintain proper food holding and refrigeration temperature control points.
• Assure local, state and federal food safety standards are maintained at all times.
• Complete and maintain ServSafe Certification.

Staffing

• Develop and manage a capable team of kitchen staff. This will include, but is not limited to, hiring, training, continued education, and disciplinary action.
• Schedule kitchen labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Provide orientation of company and department rules, policies and procedures and oversee the training of new kitchen employees.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices
• Maintain a productive and enjoyable work environment for all employees.

Administrative

• Ensure monthly inventory of materials is completed in a timely manner.
• Ensure that all equipment is kept clean and kept in working condition.
• Track and record daily production numbers for the Bakery and Farm Market.
• Work with the Farm Market Manager to put systems in place to ensure quality standards are upheld during service.
• Work with the Farm Market Manager to produce food items to meet demand.
• Attend all scheduled employee meetings and bring suggestions for improvement.

Events

• Execute large-scale food production for all private events in the Venue in Des Moines.
• Work with the Event Manager and event team to best serve guests.
• Ensure proper communication between FOH and BOH in planning for and executing events.
• Coordinate and execute all event tastings.
• Make changes/updates to the catering menu as needed.
• Oversee, schedule, and train a small team of cooks for event catering.
• Manage the event kitchen labor cost.
• Maintain event food/material costs.

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