That Fonta Flora Overview
Located on the banks of beautiful Lake James and under the backdrop of the rugged Linville Gorge, we are an Appalachian farmhouse brewery, working farm and soon to be counter service kitchen. Situated on a 15 acre historic dairy farm, Fonta Flora’s mission is to highlight the biodiversity and bounty of North Carolina agriculture through an endless array of contemplative libations. At Fonta Flora, we celebrate this concept by harnessing impactful relationships that contribute to localized agricultural economics. From these intentional partnerships, we build our community by helping to sustain our local food systems and the people responsible for its success. This meaningful business model provides synergistic opportunities through collaboration and empowers us to continue pushing the boundaries of what it means to create beverages with a sense of place and agricultural purpose.
We are currently seeking a full-time Head Chef/Kitchen Managerto manage our wood fired food trailer and soon-to-open brick and mortar counter service kitchen located inside one of our historic stone buildings.
Job Purpose
The Head Chef/Kitchen Manager will be responsible for daily management of our onsite wood fired food trailer operation including: menu creation, recipe execution, ticket time management, guest satisfaction, food purchasing, hiring, scheduling, training of employees in methods of cooking, plate presentation, cost control, and sanitation and cleanliness, to name a few.
The successful candidate for this role will be heavily focused on food quality, customer service and ticket time management. The individual should possess an in-depth cooking knowledge and have the ability to learn and tell the Fonta Flora story through the food being produced.
Finally, and perhaps most importantly, the Head Chef/Kitchen Manager must be a proud representative of the Fonta Flora brand and culture we strive to curate.
ERRDAY Job Tasks
Administration/Management
- Promote, work, and act in a manner consistent with the mission of Fonta Flora Brewery, our goals and customer satisfaction objectives.
- Responsible for scheduling and ensuring the kitchen is open and properly staffed during the agreed upon hours of operation.
- Responsible for all compliance including health department regulations.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Control food cost and usage.
- Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Proactively identify performance concerns and independently address them through coaching, training, documentation, and disciplinary action, partnering with HR when appropriate.
- Provide orientation of company and department rules, policies and procedures to new kitchen employees.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Attend all scheduled employee meetings and offer suggestions for improvement.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
- Work closely with the Controller/Treasurer to develop strict financial protocols and procedures and develop and adhere to a budget. .
- Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel in partnership/tandem with HR Supervisor
Kitchen/Technical
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check and maintain proper food holding and refrigeration temperature control points.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Ensure that all food and products are consistently prepared and served according to agreed upon recipes, portioning, cooking and serving standards.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Work in tandem with and have clear communication with the Head of Hospitality on anything that affects those areas of the company.
- Work with the Head of Hospitality and Marketing Manager to promote the food program and new menu items.
- Order food, equipment, wood and other supplies needed to ensure efficient operation.
- Collaborate proactively with department managers to ensure operational needs are communicated, planned for, and executed effectively across scheduling, ordering, events, and day-to-day operations.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
- Receiving deliveries of raw materials, inspecting the quality and properly storing them in a timely manner.
- Plan, direct, or supervise the food preparation or cooking activities.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions such as private events or for visiting collaborators.
- Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
- Demonstrate ownership of the food program by leading menu development, setting high standards for food quality and consistency, and ensuring those standards are upheld by the kitchen team every day
- Collaborate with the Creative Director to plan and develop recipes and menus, with a big focus on seasonal availability of ingredients.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs.
- Familiarity with utilizing fresh and local, regionally specific ingredients to create seasonal menus and specials.
- Plan and execute special food-driven ticketed events at our farm location
- Focus on ticket time and customer satisfaction.
Education, Experience, and Qualifications
- 2+ years kitchenmanagement experience
- Demonstrate exceptional cooking skills along with a deep understanding of recipe building, food creation and execution
- Exude impeccable customer service
- Ability to effectively direct and motivate kitchen staff
- Desire to teach, coach, and share knowledge with others
- Knowledge of health and safety standards
- Ability to multitask and work quickly under pressure
- Strong verbal and written communication skills
- Strong organizational skills and attention to detail
- Comfortable with paperwork and administrative responsibilities
- Compassion and appreciation for others and a strong desire to operate as part of a team
Physical Requirements
- Ability to work in a hot and cold environment
- Standing for extended periods of time
- Able to work shifts in excess of 10 hours
- ServSafe Manager Certification or ability to obtain within 90 days of hire
Compensation:
- Competitive salary and benefits
- Medical Insurance reimbursement
- Time Off: Paid vacation, sick days, holidays, and parental leave
- Simple IRA: Employer-matched retirement savings
- Team Culture: Supportive, inclusive, and fun work environment
- Employee Perks: Discounts and beer perks
- Monthly Cell Phone Stipend
Travel Requirements:
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
Work Location: In person
