Original Skiff Fish + Oysters was conceived, designed, and launched in partnership with Heirloom Hospitality and operated by Aimbridge Hospitality .

JOB SUMMARY

The Chef de Cuisine is responsible for the operations, administration, and financial success of the kitchen. This includes creative menu management, development of culinary teams, streamlined daily operations, local product sourcing, quality daily shift success, and consistent leadership in a clean, safe and inspired environment. The position is part of a management team including General Manager that operated with significant autonomy yet guided by the vision and leadership of the founder.

CORE MANAGEMENT SKILLS

Self-Awareness & Management Communication & Delegation Problem Solving & Decision Making Operational Leadership & Team Building

AREAS OF RESPONSIBILITY & EXPECTATIONS GUEST EXPERIENCE

Execution consistent and positive guest experience through quality culinary program Create uniquely Vermont experiences by championing local food producers in menu design

MANAGING

Responsible for maintaining and developing a team of cooks

STAFF MANAGEMENT

Scheduling and labor cost management Accountability for quality, behavior, and standards Hiring Process

• Source & evaluate all prospective BOH candidates
• Oversee the onboarding process for all BOH new hires

TRAINING & COACHING

Oversee the execution of all training programs for BOH employees ensuring:

• Proper culinary techniques
• Recipe adherence
• Health code regulations
• Timeliness and efficiency of work
• Product knowledge
• Cleanliness, organization and safety
• Properly handle employee coaching, discipline, and termination process

OPERATIONAL PREPARATION

Proper culinary pre-shift meetings Timely line-checks and shift ready determination Completion of daily cleaning and organization projects

CULINARY EXCELLENCE

Seasonal product sourcing Purchasing and vendor relations Seasonal menu and specials Written menu descriptions & station diagrams Food cost management

• Recipes, pricing, receiving, utilization, waste, theft, portion control Consistency & quality control
• Line checks, recipe accuracy, plating standards

MEETING PARTICIPATION

Daily service pre-shift participation and tastings Weekly manager meeting participation Periodic culinary staff meetings

TEAM BUILDING

Builds a culture of teamwork and leads through building healthy relationships Maintains consistent communication, sharing of ideas, and cooperation

CONFLICT & CRISIS MANAGEMENT

Effective in intervening when necessary to resolve disagreements, or disputes between staff or managers Proactive planning to avoid foreseeable operational, staff, and vendor shortages Maintain a calm demeanor in the face of conflict, adversity or unanticipated challenges In case of emergency, works with GM and owners to lead with calm and confidence

PERFORMANCE APPRAISAL

Conducts effective appraisal process for all BOH staff in a timely manner every year Generates & manages Individual Development Plan for each sous chef and shift leader with a quarterly review

PLANNING & BUDGETING

Collaborates with GM and owners on the annual business planning process from setting objectives, capital expenditures & compensation strategies that is then incorporated into our annual budget

SPECIAL EVENTS & GROUP DINING

Work with GM to assist in planning & executing all special events, large reservations, holiday menus deliveries & outside events Assures proper culinary management representation at all special events

LEGAL COMPLIANCE

Follows & ensure compliance in the areas of:

• Health Code
• Business licenses & permits
• Human resources and labor law
• Any other federal, state & local ordinances
• ServSafe certification required

FACILITIES

Manage repair, replacement & maintenance for the building, equipment & Smallwares Promote & protect Health, Safety & Sanitation through compliance of daily, weekly, monthly cleaning tasks and enforcing Health Code rules Responsible for cleanliness & maintenance of entire BOH areas

COMMUNICATION & MARKETING

Seek out creative sales initiatives to drive new traffic Collaborates with ownership to maintain flow of fresh food images for social media content Disseminate all company communications to BOH staff to include:

• Events, weekly updates, and manager meeting take-aways

QUALIFICATIONS

Multi-year experience and documented success in similar high quality, fast pace, scratch kitchen environment Ability to work in a high-energy and physically demanding environment Demonstrates strong leadership skills Actively participates in problem solving, accountability and development of staff Professional communication skills, both oral & written Excellent organizational skills Passion for training and development future culinary leaders Our Story Worth Living We opened Hen of the Wood

• Waterbury in October 2005. The OG 'Hen' focused on a few key themes
• a community that we could represent authentically; a historic and visually appealing setting; seamless service; simple technique-driven regional food; and a group of professionals that would become our family.

We imagined a professional, yet casual staff preparing food cooked from as close to the source as possible. This was the beginning of a commitment to the amazing farmers, cheese makers, and producers who make Vermont so special. We made a personal commitment to enrich the lives of ourselves and our staff by treating each other like family. This family of choice has remained our most important resource. Our goal continues to create truly Vermont experiences at all our restaurants. We showcase the region's most vibrant products and continue to build strong connections with our community, our staff, and fellows in our profession. We are in the business of human connection which is artfully disguised as superior food, drink, and extraordinary customer service. We understand that our future opportunities and constraints rest in the relationships we cultivate with each other, our guests, our product partners, and the communities we serve. To that end we commit to self-awareness, personal responsibility, accountability for our actions, and do not blame others. Our success moves in direct proportion to the quality of our relationships. Our restaurants are different by design, yet the values remain the same. We believe that the best-tasting food is grown locally and harvested in ways that are ecologically sound. The quest for such ingredients always determines the restaurants' menus. We understand that New England seasonality and the need for modest profitability will create a balance between local, organic, and larger commodity brands. We are defined by WHY we do what we do and believe the rest will follow. We are humble in acknowledging that our success is not a singular effort but rather a collection of efforts exerted by many partners. We have established a network of growers, artisans, ranchers, bakers, wild crafters, and many unique craftsmen who are striving for both environmental harmony and continued growth of their dreams. We are proud to be their champion, soap box, and megaphone. Our Cultural Values We believe workplace culture exists when values are clearly communicated, and the behaviors of the people bring the values to life doing the work of the business and being in relationship with each other. WHY we do what we do (Purpose) Showcase & represent authentic Vermont Make people feel good & taken care of Make our community a better place HOW we do it (Process) Deliver outstanding food & drink sourced with intention & integrity Create atmosphere that is thoughtfully curated Provide professional yet personable service Maintain environments that are clean, tidy & organized Build teams that are warm, welcoming, fun & focused WHAT we do (Result) Success

• Operational, experiential & financial Significance
• A positive impact on the people we serve Sustainability
• Maintain an enduring great company Gracious Hospitality, Loyalty & Being Real We know that how our guests feel about their time with us is what they will remember.

We hope to never just sell products to people who are seeking a meal, but rather serve people who believe what we believe. WHY we do what we do and HOW we do it is proof of what we stand for. Our food, drink, and experiences are an illustration of our values. We seek to build deep loyalty by offering gracious hospitality and being real in all that we do. Loyalty is a commitment to an organization based on relationship, trust, mutual respect, and shared values. Loyal customers don't just eat at one of our restaurants, they actually feel our values and want to share this feeling with people that are important to them. Loyalty is a byproduct of exemplifying our Story Worth Living. Our story is true, with deep roots, strong values, and we hope you become proud enough to keep it alive and help us write the next chapter.

Job Type:

Full-time Pay:

$90,000.00

• $95,000.

00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Tuition reimbursement Vision insurance

Work Location:

In person