Working Chef

Overview

Buckhorn Inn is seeking an experienced, creative, and hospitality-minded Working Chef to lead dinner food service and deliver an exceptional dining experience for our guests. The Chef will be responsible for menu development, food preparation and presentation, purchasing, inventory control, food safety, and financial performance. We offer a five-day work week, year-end bonus, 3-weeks of paid time off, health insurance and free parking.

Specifically, he/she will prepare dinner five evenings per week. Buckhorn Inn evening dining is a fixed menu, fixed price experience with one seating at 7 pm each evening. The Chef will design the dinner menu for seven evenings per week; work alone to prepare and plate the dinner five nights per week; and will be responsible for cleaning cooking utensils and his/her area at the end of the evening

The ideal candidate is passionate about quality ingredients, thoughtful cooking, seasonal menus, and warm, personal service. This individual understands that dining at the inn is more than a meal; it is an important part of the guest experience. The Chef will create memorable meals that reflect the character of Buckhorn Inn, celebrate international flavors with a Southern flair, and maintain consistently high standards of quality and presentation

Duties

• Oversee menu planning, ensuring a variety of appealing dishes that meet dietary requirements and customer preferences.
• Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste through effective cost control measures.
• Ensure compliance with food safety sanitizing procedures and health regulations to maintain a safe working environment.
• Maintain food handling and preparation processes to uphold the highest standards of hygiene and quality.
• Culinary leadersip and dinner preparation

Qualifications and Experience

• Demonstrated professional cooking experience in a restaurant, inn, boutique hotel, resort or comparable food-service operation
• Excellent culinary skills
• Strong knowledge of culinary fundamentals, food preparation, menu execution and professional kitchen practices
• Working knowlege of food purchasing, inventory management, portion control, and food-cost management
• Knowledge of food safety, sanitation, and safe kitchen practices
• Fine dining experience is highly desirable, showcasing excellence in presentation and culinary craftsmanship.
• Strong organizational, communication and problem-solving skills

Pay: $60,000.00 - $62,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Work Location: In person