Lead Chef

Lead Chef

Symposium Wine Bar | Lancaster, New York

Anticipated earnings: Approximately $1,200 per week or $62,400 annually based on the current 47-hour schedule

Pay: $23.75 per hour, plus overtime at $35.63 per hour

Schedule: Approximately 40-47 hours per week, primarily Tuesday through Saturday, plus additional hours as needed for special events

Symposium Wine Bar is seeking a hands-on, creative chef to lead our small-plates food program. This position offers significant creative ownership over menu development without the traditional personnel-management responsibilities of an Executive Chef role.

The ideal candidate can create a dish, cost and price it, organize the prep, order the ingredients, and execute it consistently during service. Because our food is designed to complement the wine experience, an interest in thoughtful food-and-wine pairings is important.

Responsibilities

• Create and evolve menu items, recipes, seasonal offerings, and specials
• Prepare food and lead culinary execution during regular service
• Plan and execute menus for wine-pairing dinners, private parties, holiday events, and catered functions
• Cost and price regular and event menus with attention to food, labor, margins, and profitability
• Manage purchasing, inventory, vendor relationships, portions, and waste
• Monitor BOH financial performance and identify opportunities to increase food and event revenue while controlling costs
• Maintain organized prep, storage, sanitation, and food-safety systems
• Collaborate with ownership and Symposium’s established Sunday Brunch Chef
• Train and assign daily tasks to a future Kitchen Assistant

The Lead Chef will not be responsible for employee scheduling, discipline, performance management, hiring, or termination. Those responsibilities will remain with ownership.

Schedule

The regular-service schedule is approximately 40-47 hours per week, primarily Tuesday through Saturday. Sundays and Mondays are generally off, although occasional Sunday brunch coverage and additional event hours will be required.

The current schedule is expected to be closer to 47 hours while the Kitchen Assistant position remains vacant. The future Kitchen Assistant will provide prep, cleaning, stocking, and service support so the Lead Chef can focus on menu development, events, ordering, and financial management.

This is an hourly, non-exempt position. All hours worked must be recorded, and overtime is paid after 40 hours in a workweek.

Qualifications

• Several years of commercial kitchen and restaurant service experience
• Demonstrated experience developing, costing, and pricing menus
• Strong understanding of food costs, margins, inventory, purchasing, vendor management, and waste control
• Experience planning and executing private events or special menus
• Strong culinary skills, creativity, organization, and follow-through
• Food-safety certification or the ability to obtain it promptly
• Ability to work independently in a small kitchen and lift up to 50 pounds

A four-year specialized degree in culinary arts is strongly preferred but not required. Equivalent restaurant experience and demonstrated culinary and financial expertise will be considered.

Benefits include paid time off and holidays in accordance with company policy, complimentary meals while working, mileage reimbursement for approved business travel, and opportunities for approved professional development.

To apply, please submit your resume and a brief note describing your experience with menu development, food costing, and event execution.

Pay: $23.75 per hour

Expected hours: 40.0 – 47.0 per week

Work Location: In person