Event Chef

Event Chef

Stissing House is a historic tavern that shares and celebrates the simple luxuries and farmhouse cooking we associate with home in the Hudson Valley: Warm bread with cultured butter; a chicken roasted slowly in the wood oven; a comfy chair to sit in by the fire.

The ideal Feasts Chef is a positive and detail oriented leader with a genuine love of hosting and collaborating. We're searching for a candidate with private event and banquet experience, strong organizational instincts, and a desire to teach and mentor employees while caring for our guests. The Feasts Chef will work closely with Chef de Cuisine, and Feasts and Special Projects Director as well as General Manager, to plan and execute private Feasts, semi-private dining, and offsite occasions that reflect Stissing House's creative, financial and cultural goals.

While focusing on Feasts, this role will also be cross trained in all aspects of a Sous Chef position, including working stations and, ordering and expediting dinner service.

The Feasts Chef we're looking for can really cook.

PTO: 15 days pa

Health benefits on the first of the month, following 90 days of employment.

Reports to: Chef de Cuisine

The responsibilities of the Feasts Chef are including but not limited to:

• Be the culinary driving force behind Feasts and Special Projects
• Promote a culture of curiosity, kindness and respect amongst and between BOH and FOH teams
• Lead, educate and inspire the Kitchen team to prepare and cook food that reflects Stissing House's style.
• Train, engage and educate FOH and BOH teams in Stissing House's food and philosophy.
• Enforcing hiring and training practices for all BOH feasts staff based on Stissing House standards
• Ensure feast staffing schedules are completed properly and in line with the needs of the business and budgets each week
• Ensure that all Stissing House recipes and procedures are followed for Feasts, maintaining the highest quality and consistent product standards
• Train all feasts staff to adhere to culinary standards and Stissing House best practices
• Manage hourly kitchen employees in their daily feasts responsibilities, providing clear, effective direction
• Review daily time clock ins/outs for accuracy; address time clock abuse (clocking in early or late) via clear management; ensure all staff are compliant with required break times during their shift
• Promote and practice safe work habits through training, education and day-to-day management
• Manage and coordinate the Feasts kitchen team in the timely completion of daily tasks and projects in accordance with Stissing House's best practices
• Ensure Stissing House's Employee Handbook is adhered to at all times and report any incidents to CDC for documentation
• Act as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Consistently monitor, coach, and encourage the Feasts team and hourly service employees to meet Stissing House's service standards

Financial

• In conjunction with the CDC, the Feasts Chef is responsible for making operational and financial decisions to maintain the health of the Feasts program.
• Oversee ordering, purchase order management and/or inventory for feast-specific supply categories and work to maintain within budget and food costs
• Targets areas of excess cost and wastage working with the management team to maximize profitability through a targeted, organized approach.
• Ensures proper team member coverage per the needs of each feast while maintaining target labor costs.
• Build and manage event-specific food and beverage cost projections, targeting food costs in line with Tavern (25%) and Feast (22%) benchmarks.

Food Safety and Planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of event and dining areas with the CDC.
• In conjunction with the CDC, ensure all Feasts maintain the highest health department rating.
• Promote and practice safe work habits through training, education and day-to-day management.

Operational

• Assist in the planning and development of feasts menus and recipes; ensuring the correct and consistent preparation and presentation of all food items.
• In conjunction with the CDC, oversee all areas of feast execution including but not limited to:
• Food preparation
• Food service
• Executing private Feasts, weddings, and semi-private dining both onsite and offsite
• Develop, direct and implement full Feasts kitchen operations and logistics in line with company policy
• Oversee the daily operations of the Feasts kitchen, including: daily decision making, scheduling, training and planning while upholding standards, product quality and cleanliness.
• Responsible for the maintenance and inventory of all BOH feasts supplies and equipment
• Manage hourly kitchen employees in their daily feasts responsibilities, providing clear, effective direction.
• Identify and resolve potential safety hazards; ensure accidents are documented following proper procedure.
• Act as a primary point of contact for any feasts-related maintenance or repairs needed and work to actively resolve within budget and documented accordingly.
• Coordinate with rental companies, vendors, and offsite venues to ensure smooth execution of feasts logistics.
• Conduct site visits and pre-feasts walkthroughs to plan kitchen setup, equipment needs, and staffing for offsite Feasts.

Qualifications

• A passion for people, the Hudson Valley, and COOKING!
• Proven ability to effectively manage and mentor managers
• Wood-fired and highly seasonal cooking experience
• Private feasts, banquet, or offsite catering experience required
• Self-motivated, detail oriented, and results driven
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment
• Strong written and spoken communication of English language, Spanish speaking is a plus
• Valid driver's license and ability to travel to offsite event locations as needed

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Stissing House reserves the right to add or delete duties and responsibilities at the discretion of Stissing House or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Stissing House is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Compensation: Salary ($75,000.00 - $85,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Strong Leadership abilities

Effective Communication Skills

Ability to Work Collaboratively With a Team

Mentoring and Coaching Skills

Culinary Creativity

Time Management Skills

Problem Solving Skills

Attention to Detail