Job Description

Position Title: Chef

Reports To: General Manager/Director of Culinary

Position Summary: Responsible for leading and managing the kitchen team, overseeing cost of goods, menu planning, recipe writing. 

Duties and Responsibilities

• Oversee and ensure that company standard operating procedures are met 
• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Oversee all food production; responsible for managing inventory and purchasing of products
• Ensure food cost goals for restaurant are met by utilizing company systems and procedures
• Manage daily performance of all BOH team members to build and develop a team that meets company standards and expectations
• Manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining In partnership with the General Manager; interview, select and train all new hires
• Work with GM to push restaurants financial and culinary growth
• Work with Director of Culinary Operations to set yearly budgets and capital expenditures
• Properly maintain cleanliness and functionality of equipment 
• Oversee and manage the kitchen during prep and service ensuring that service runs smoothly
• Handle all guest concerns and suggestions pertaining to the kitchen and food
• Promote safety and proper sanitation among all staff. Ensure that all staff are trained and follow health department protocols.
• Work with culinary director to develop ideas, recipes and menus for the restaurant
• Responsible for the development of culinary team in leadership, training, and technical skills
• Responsible for identifying and developing talent within BOH staff to promote and develop talent with-in.

Requirements

• Five Years of high volume kitchen management
• Good computer skills: Google Documents, some simple graphics, Homebase and familiarity with POS systems and reports; primarily TOAST
• Food Service Manager certification $50000.00 - $60000.00 per year

The Holly Hill restaurant group has grown to include restaurants in Midway, Versailles and Lexington, all of which provide their guests with fresh, tasty food and do so by sustaining family farms. Altogether their restaurants have purchased more than $10 million worth of Kentucky-grown meats, dairy products, fruits and vegetables over the last 25 years.
We’d love to meet you and share what we have to offer at Holly Hill Inn, Holly Hill Events at Fasig Tipton, Honeywood at Fritz Farm, Wallace Station, Windy Corner Market, Smithtown Seafood, Midway Bakery, Zim's Cafe, The Thirsty Fox and Penny's at Pomegranate.

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