Executive Chef

The Executive Chef is responsible for overseeing all culinary operations within Wheatley Farms Catering, ensuring the highest standards of food quality, presentation, and service. This leadership role combines creativity, management, and operational expertise to deliver exceptional dining experiences.

Primary duties and responsibilities include but not limited to:

Menu Development and Innovation

• Conceptualize and create innovative and appealing menus that align with AHRC’s vision, mission, target market and seasonal availability.
• Develop and standardize recipes, ensuring consistency in taste, presentation, and portion control.
• Stay abreast of current culinary trends, techniques, and ingredients, incorporating them thoughtfully into the menu.
• Create special menus for events, holidays, and promotions.
• Create products for direct-to-consumer marketing, promotions and retail sales.
• Periodically evaluate cafe and catering menus and performance. Make adjustments based on customer feedback, cost analysis and seasonality.

Kitchen Operations Management

• Oversee all aspects of daily kitchen operations, ensuring efficient workflow, timely food preparation, and adherence to quality standards.
• Manage and supervise all kitchen staff.
• Develop and implement kitchen policies and procedures to optimize efficiency and maintain a safe and organized work environment.
• Order food and monitor and manage inventory levels, ensuring proper and safe storage, FIFO (first in, first out) rules, and minimizing waste.
• Ensure the proper functioning and maintenance of all kitchen equipment.

Staff Leadership and Development

• Recruit, hire, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
• Develop staff schedules and manage labor costs effectively.
• Conduct periodic performance evaluations and provide constructive feedback to team members.
• Identify training needs and implement professional development opportunities for kitchen staff.
• Lead by example, demonstrating culinary expertise, professionalism, and a strong work ethic.

Quality Control and Food Safety

• Establish and maintain the highest standards of food quality, taste, and presentation.
• Ensure strict adherence to all food safety and sanitation regulations (e.g., HACCP).
• Regularly inspect food preparation and storage areas to ensure compliance with health codes.
• Address and resolve any food quality or safety issues promptly and effectively.

Financial Management

• Develop and manage the kitchen budget, controlling food costs, labor costs, and operating expenses.
• Participate in café and catering menu pricing strategies to ensure profitability.
• Analyze food costs and identify opportunities for cost optimization without compromising quality.
• Manage vendor relationships and negotiate favorable pricing for ingredients and supplies.

Collaboration and Communication

• Work closely with the catering and front-of-house team to ensure seamless communication and a positive guest experience.
• Collaborate with other departments (e.g., purchasing, marketing, HR, farm and garden managers) as needed.
• Communicate effectively with staff, management, and vendors.
• Be responsive to guest feedback and work to exceed their expectations

• High School Diploma or equivalent required. Bachelor’s degree in Culinary Arts or a related field preferred.
• Minimum of 5 years of experience in kitchen operations, with at least 2 years in a supervisory role
• Strong organizational and communication skills required.
• Strong interpersonal skills required.
• Proficiency in Microsoft Office Suite applications required.
• Experience with customer relations, payroll processing, and contract and invoice management required.
• Valid NYS Driver’s License required.
• Ability to work flex hours, including evenings and weekends, required.

The work generally requires extended periods of standing and walking and will require a moderate amount of bending, and the ability to handle and move products weighing up to 50 lbs.