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