Chef, Farm Hospitality

Come work with us at Lookout Farm ! The Chef will be responsible for leading and overseeing all culinary operations across our apple farm’s food and beverage venues. This includes a year round taproom, a seasonal outdoor restaurant (August–October), and a diverse private event catering program. The Chef ensures consistent food quality, operational efficiency, excellent team leadership, and strong collaboration with the broader administrative team. Due to the scope and seasonality of the operation, the Chef will work closely with a seasonal supervisor during peak months. Key Responsibilities 1. Year-Round Taproom (Pub Food & Barbecue) • Oversee daily culinary operations for a small team of 4–6 kitchen staff. • Maintain consistent menu execution, food quality, and portioning standards. • Develop and execute periodic specials that align with brand and customer expectations. • Ensure smooth communication with front-of-house and administrative teams. 2. Seasonal Outdoor Restaurant (Summer-Fall) • Lead culinary execution for a fast-paced, high-volume seasonal dining venue. • Maintain quality and consistency despite high volume (burgers, fried chicken sandwiches, etc.). • Train and supervise seasonal culinary staff. • Coordinate closely with a seasonal supervisor to maintain organization and pace. 3. Private Event Catering (May–October) • Plan and execute food service for private events ranging from 30 to 600 guests. • Develop and maintain standard catering packages (burgers, hot dogs, barbecue, etc.). • Organize production schedules to meet event timelines without compromising quality. • Oversee food preparation both indoors (taproom events) and outdoors (large-scale seasonal events). Leadership & Administrative Responsibilities • Provide strong leadership to a team of line cooks and dishwashers. • Foster a positive, team-oriented environment with a focus on communication and coaching. • Work collaboratively with a long-tenured administrative team and adapt well to established culture. • Maintain inventory levels, food waste controls, and ordering systems. • Work with the Operations Supervisor on food ordering and inventory management. • Collaborate with administrative staff on planning, scheduling, and cost control. • Ensure compliance with all health, sanitation, and safety standards. Qualifications • 2–3 years of managerial experience in a high-volume kitchen environment required.  ServSafe certification required. • Experience interacting with health inspectors and strong knowledge of food safety protocols. • Proven ability to lead and coach culinary teams. • Strong organizational, planning, and administrative skills. • Excellent interpersonal and supervisory skills. • Ability to thrive in a fast-paced, high-volume, seasonal environment.  Spanish language skills a plus. • Must be a team player who can collaborate effectively with the management team. Work Environment & Expectations • Willingness to work a flexible schedule, including nights, weekends, holidays, and seasonal peaks. • Ability to work outdoors during seasonal restaurant and event operations.  Must be able to lift, carry, and move up to 50 lbs.