Head Chef position to build out an exceptional Farm to Table restaurant focused on creating contemporary southern style restaurant, catering, and retail outlet

• all at our Farm Resort
• Graves Mountain Farm & Lodges, Syria VA in the Blue Ridge Mountains of VA
• 93 Miles from DC. Clientele
• Local diners, travelers to Shenandoah National Park, our resort Guests, Groups, Banquets. www.gravesmountain.com Gardening
• Develop with the farmers and organic gardening supervisor the great flavors that will infuse the the menu. Perfect for entrepreneurial creator looking to expand their horizons with all of our facilities: restaurant, catering, groups, weddings, huge picnics, festivals, garden with regenerative garden expert, market for prepared foods and cooked on site, cannery
• yes, we even have our own cannery. Guests
• 55 lodge rooms, 20 cabins 1800 acre farm resort. Restaurant seating for 125
• plus more as groups and groups Two picnic pavilions. Strong group business. The candidate will start just with the restaurant with execution of real farm to table experience. Guide bread baking and dessert production. Leadership position of team in place. Compensation includes goal bonuses. Service times
• 8 to 10, 12 to 2 (weekends only) , 5:30 to 8PM. Few late hours, usually out by 9:30PM or earlier. Christmas week OFF
• can you imagine!

Shifts from 6:30

AM Benefits:

Accommodations sometimes available at subsidized rate Healthcare available. One week vacation PTO after first year. Health Savings Account contribution 3 Sick days. All meals during shifts Pool Membership Two 3 day passes to the Music Festival Are we far away?

• no, just 10 miles off Rt 29 via Madison, In Syria VA on an 1800 acre farm Responsibilities Not just Executive Must actively cook on the line Oversee daily kitchen operations, ensuring high standards of food preparation and service.

Manage inventory and control food costs while maintaining quality. Supervise kitchen staff, providing training and leadership to enhance team performance. Plan and execute menus for family-style dining and special events, including banquets. Ensure compliance with health and safety regulations in food handling and kitchen management. Collaborate with the catering team to deliver exceptional dining experiences. Qualifications Strong inventory management and control skills Proficient in food preparation and cooking techniques Experience in food service and restaurant management Ability to manage kitchen operations and catering services Leadership and team management experience Familiarity with banquet and fine dining service standards Background in supervising dietary departments is a plus Bartending skills are relevant for beverage service

Job Type:

Full-time Pay:

$50,000.00

• $65,000.

00 per year

Benefits:

Flexible schedule Food provided Health insurance Paid time off Tuition reimbursement

Work Location:

In person