Lead Chef / Caterer

Overview Join our dynamic farm-to-table culinary team as a Lead Chef and Caterer. You'll create memorable meals using fresh, locally sourced ingredients, craft seasonal menus, and execute prepared foods and catering—often working independently while directing minimally trained support staff through clear, written instructions and checklists. Volume is variable; the expectation is that our grab-and-go case is stocked daily with essential staples plus rotating seasonal items (breakfast, snack, lunch, and dinner). Schedule is flexible but must be consistent week-to-week; punctuality is required. This role reports to the Owner and partners closely with the Inventory Manager to align production with Farm Store inventory and support staffing. Responsibilities

• Plan and develop seasonal, customized farm-to-table menus tailored to clients' preferences, dietary restrictions, and event themes
• Prepare high-quality meals with excellent presentation and nutrition, using ingredients primarily from the Farm Store
• Ensure the grab-and-go case is stocked daily with essential staple items plus rotating seasonal meal items, including breakfast, snack, lunch, and dinner offerings
• Manage food production and sourcing primarily from Farm Store inventory; partner daily with the Inventory Manager to plan around inventory levels and surplus/near-date items to minimize loss
• Create and maintain standardized recipes and prep SOPs/checklists, including ingredient lists, yields, costs, allergy information, packaging standards, and best-by dates
• Oversee catering events from setup to service, ensuring seamless execution and exceptional customer satisfaction
• Lead day-to-day kitchen execution (prep through service), delegating to support staff using clear written instructions, checklists, and oversight
• Maintain strict adherence to food safety standards and sanitation protocols across all operations
• Monitor supplies and food costs; help minimize waste through smart batch sizing and production planning
• Adjust weekly menus based on excess/near-date inventory to reduce shrink and protect margins
• Maintain ready-to-execute recipes for short shelf-life items (e.g., milk, cottage cheese, seasonal produce)
• Coordinate with clients to understand their needs and provide professional recommendations for menu planning and event logistics Skills Required
• Farm-to-table culinary experience (prepared foods and/or catering) Preferred
• Proven leadership skills with experience supervising kitchen or catering teams (preferred but not required)
• Independent kitchen operations experience (prep, production, service, and event execution)
• Food Safety Manager training (required)
• Ability to lift up to 50 pounds and work in a standing position for extended periods
• Ability to create and use SOPs/checklists for prep, packaging/labeling, and cleaning/sanitation
• Expertise in inventory control, food production processes, and kitchen management systems
• Banquet service, restaurant management, or hospitality experience (preferred but not required)
• Food preservation experience (e.

g., dehydrating, freeze drying, vacuum-sealing, canning) (preferred but not required)

Pay:

$14.00 - $22.00 per hour

Benefits:

Flexible schedule Food provided

Work Location:

In person