Julep Farms is in search of a Chef de Cuisine to lead the culinary operation at our beautiful fine dining restaurant.
Our vision at the Julep Kitchen is a simple, elegant, and farm fresh, executable menu. This candidate must be kind, loyal, and able to communicate well with his/her staff. A natural at teaching, and incredibly organized. Must be a team player with any and all egos left at the door. Must be local or able to move to the area. No relocation package is offered. Must have experience designing and preparing high-end cuisine. We’re looking for a creative individual who is willing to participate in creating seasonal menus and designing new dishes. The successful candidate will assist the team in both culinary and administrative tasks while communicating with the General Manager and the Owners. We’re looking for a professional who is dedicated to food quality and sets high standards for their output.
Apply today if you can bring excellent culinary skills and high energy to this exciting opportunity.
The ideal candidate should have the following qualities or background....
- 6+ years’ culinary experience in a high-volume, full-service restaurant
- Steady work history with longevity and growth
- Four-year degree or culinary school completion is an asset
- Experience preparing Farm to Table cuisine or willing to learn
- Knowledge of best practices for training kitchen staff and implementing kitchen procedures
- High level of creativity and reliability
- Flexible schedule required
- Comfortable with all paperwork that is needed in a professional kitchen. Food costs, ordering, scheduling, etc.'
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Job Type: Full-time
Pay: $65,000.00 - $76,500.00 per year
Application Question(s):
- If chosen for this position, what is your earliest start date?
- Would you need housing? If so, this position has room for one person. Please elaborate.
- What was your average weekly food sales volume in your most recent role?
- Explain your experience with food cost control and labor management.
- How do you maintain consistency across multiple cooks and shifts?
- What are your strongest cuisines or signature dishes?
- Why did you leave your last kitchen position?
- How many years of Chef leadership experience do you have?
- Do you have experience leading both restaurant and banquet service simultaneously?
Experience:
- Culinary Management: 10 years (Required)
License/Certification:
Ability to Commute:
- Dillard, GA 30537 (Required)
Work Location: In person
