Chef de Cuisine Position Available In Jackson, Missouri

Chef de Cuisine Green Dirt Farm – 4.0 Kansas City, MO Job Details Full-time $56,000 – $60,000 a year 20 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Food handling 6 years Culinary experience Food management Catering Writing skills Restaurant management Cooking Mid-level Menu planning Expediting Conflict management Organizational skills Food industry Food preparation Kitchen management Food safety Restaurant experience Kitchen experience Time management Full Job Description Green Dirt Farm is an entrepreneurial dairy and creamery specializing in handcrafted sheep’s milk cheeses and blended cow and sheep milk cheeses. We believe passionately in our values of humane animal management, environmental sustainability, and responsibility to our employees and community. Our cheeses have garnered multiple awards from the American Cheese Society, the World Championship Cheese Competition, and the Good Food Awards, and we’re proud of our excellent reputation in the artisan cheese community for crafting exceptional dairy products while using practices that support the well-being of our animals, our community and our team. We care deeply about creating a culture of equity and diversity. Inclusion is fundamental to our values and our company culture. We honor these values by building a diverse team, creating a safe space for different opinions, using active listening, and having an open-door policy in our company activities. This is an exciting opportunity to work on a team at a new and innovative restaurant. The Chef de Cuisine’s role is to lead BOH operations and help maintain the financial performance of the Restaurant “Green Dirt on Oak” in collaboration with the Executive Chef. The Sous Chef will participate in managing kitchen operations, including staff, production, service, and events. Specific Duties and Responsibilities Recruiting, hiring, training, scheduling, supervising and evaluating staff Construction of systems and procedures for operation Editing and maintenance of Food Cost Documents Menu Development Holiday and Weekend availability Overseeing Daily operations, including leading service when necessary Communicating clear expectations and enforcing them Maximizing profitability and controlling waste Ensuring compliance with health and safety regulations Communicating with Executive Chef and other management team members Ordering and Inventory Skills Needed to be Successful Ability to communicate in a friendly, respectful, effective, and positive manner with peers, supervisors, distributors/farmers, and customers. Business writing and communications skills with attention to accuracy in details Time management and organizational skills Ability to work well with others, supporting a team-based commitment to success Excellent conflict management skills Ability to lift up to 40 pounds manually Butchery, Baking, Patisserie, Charcuterie, General and Line Cookery Knowledge of lamb and European-style cheeses Expediting Station set-up and organization Kitchen Management experience

Job Type:

Full-time Pay:

$56,000.00 – $60,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Shift:

Day shift Evening shift

Supplemental Pay:

Bonus opportunities People with a criminal record are encouraged to apply

Work Location:

In person