2+ years in a leadership BOH role (Executive Sous, Head Chef, or CDC level OK) - Experience with scratch kitchens, seasonal menus, farm-to-table sourcing
Strong costing, inventory, ordering, and staffing skills - Experience with banquets or large-format events (up to 200 guests) is a plus
No ego, calm under pressure, reliable and present leader
Experience with southern-influenced or globally inspired comfort food a plus - Comfortable in a community-forward, guest-facing environment
Responsibilities:
Lead a seasonal, Catskills-driven menu and rotating specials; standardize recipes, plating, and allergen notes.
Own BOH P&L: cost every dish, manage food & labor %, track KPIs (waste, turns), and deliver weekly reports.
Source locally where viable; manage vendors, ordering/receiving, pars, and tight inventory control.
Build, schedule, and train a small, cross-trained kitchen team; run lineups, coach performance, and ensure consistency.
Plan and execute profitable events (Green Room/courtyard/Roost): price menus, translate BEOs, staff, and lead expo.
Keep kitchens DOH-ready: logs, HACCP/allergen protocols, sanitation, and preventive maintenance on equipment.
Act as a working chef—on the pass during peaks—while partnering with Owner/GM/Bar on forecasts, promos, and guest engagement.