HEAD CHEF - opening new farm to table concept at kate romane productions

Job DescriptionJob DescriptionChristopher Springs Farm is hiring for a new restaurant HEAD CHEF18-24 month contract with option to for more. bonus structure and housing availablePosition Summary We are seeking a highly creative, experienced, and dedicated Head Chef to lead the culinary operations of our exciting new restaurant and events space in Cadiz, Ohio. the project is led by the owners of Christopher Springs Farm. This is a unique opportunity to shape a farm to table menu, build a kitchen, start something truly community based and build something beautifully unique from the ground up. The ideal candidate will possess exceptional leadership skills, a passion for food and locally sourced products, and a proven track record of successful restaurant openings. This role begins with a 12 to 18-month contract, with a possibility of transitioning into a permanent position based on performance and mutual agreement. A bonus structure will be implemented upon successful completion on a three-phase opening plan. The preferred candidate will have knowledge in event catering, restaurant and coffee cafes. Our Mission: We began our journey with a mission to provide locally sourced naturally grown produce to a small Appalachian community close to Pittsburgh. Today we sell to chefs, at farmers markets and to local residents. We started with a revitalization of a century farm and want to grow to create an integrated business of growing and creating good food to restore the experience of gathering over a table with family, friends and coworkers and to feel good about what we eat and where we eat. Our next phase is to create a dining experience on the farm that blends simplicity with creativity for that perfect bite with farm and table literally connectedKey Responsibilities Pre-Opening Phase Menu Development: Design and finalize innovative and appealing menus (breakfast, lunch, dinner, dessert, coffee shop, and event menus) that align with the restaurant's existing concept, growing audience, and budget. Work closely with the farm to understand seasonality to maximize traditional and the hydroponic farm associated with the brand. Kitchen Design & Setup: Collaborate with ownership on kitchen layout, equipment selection, and procurement to ensure optimal efficiency and functionality. Supplier Relationships: Identify, vet, and establish strong relationships with reliable food suppliers, ensuring quality ingredients, competitive pricing, and timely deliveries. Team Recruitment & Training: Recruit, interview, hire, and train a kitchen (Sous Chefs, Line Cooks, Prep Cooks, Dishwashers). Develop training programs covering culinary techniques, health and safety standards, and kitchen protocols. Inventory & Cost Control Systems: Implement inventory management systems, portion control, and waste reduction strategies to optimize food costs and profitability.Health & Safety Compliance: Ensure the kitchen meets all local, state, and federal health and safety regulations, including obtaining necessary permits and certifications. Recipe & Procedure Manuals: Develop and document detailed recipes, plating specifications, and standard operating procedures (SOPs) for all kitchen functions.Operational Phase Culinary Leadership: Oversee all kitchen operations including coffee shop and event space, ensuring consistent quality of food preparation, presentation, and taste. Team Management: Lead, motivate, and manage the kitchen team, fostering a positive and productive work environment. Conduct 6 month performance reviews with the owner. Provide development opportunities for existing staff. Food Quality & Presentation: Maintain the highest standards of food quality, freshness, and presentation, adhering to established recipes and plating guidelines. Cost Management: Continuously monitor and manage food and labor costs, adjusting purchasing and scheduling as needed to meet budgetary targets. Inventory Control: Conduct regular inventory counts, manage stock rotation, and minimize spoilage and waste. Hygiene & Safety: Enforce strict adherence to all food safety and sanitation regulations, maintaining a clean and organized kitchen at all times. Menu Innovation: Regularly review and update menus based on seasonal availability, customer feedback, culinary trends, and cost-effectiveness. Collaboration: Work closely with the Front of House team to ensure seamless service and guest satisfaction. Address customer feedback and resolve any culinary-related issues promptly. Work to promote a positive exchange between FOH and BOH Events - oversee the bookings and execution of event space Qualifications *Proven experience (minimum 2-3 years) as a Head Chef or Executive Sous Chef in a high-volume restaurant environment. *Demonstrated experience in a new restaurant opening is highly preferred. Experience in catering and event management. *Exceptional culinary skills with a strong understanding of various cooking techniques and working with local ingredients. *Proven ability to develop creative and cost-effective menus. *Strong leadership, management, and team-building skills. *Excellent knowledge of food safety, hygiene, and sanitation regulations (e.g., HACCP, ServSafe certification). *Proficiency in inventory management, cost control, purchase/ receiving procedures and budgeting. *Ability to work under pressure in a fast-paced environment and manage multiple priorities. *Strong communication and interpersonal skills. *Flexibility to work evenings, weekends, and holidays as required.Contract Details This position is offered as a 12 to 18-month fixed-term contract. Upon successful completion of the initial contract period and based on performance and the needs of the business, there will be an option to transition to a permanent employment agreement. Compensation based on experience Starting salary 50,000 for 12 months with housing signing bonusBonus structure based upon completion of three phased contract.