Chef de Cuisine

Who We Are

Our collective goal at Troutbeck is to grow the Culinary Program into a destination that centers its sourcing mission to support local farms in the area, positions itself as a change-agent of industry standards, and in turn draws in like-minded thinkers. A crucial component of this mission is building out our leadership team with those enthusiastic about evolving Troutbeck’s Culinary program in this direction. The role of Chef de Cuisine is the heart of this leadership team.

The Chef de Cuisine reports directly to the Executive chef and works in collaboration with them on executing the culinary program at large- which includes a three meal a day restaurant, banquets, a pool bar in the summer, and special events.

The CDC is the active point person for all day-to-day operations involved in running the kitchen. Responsibilities include overseeing and leading an ambitious team, ordering, leading service, building new dishes that align with our sourcing ethos, managing our relationships with local farmers, purveyors, colleagues, all while honoring and evolving the culinary historical context of Troutbeck.

Main Duties

· You will care for our team of sous chefs, cooks and porters. Lead by example, setting clear expectations, encouraging people to do their best work, and guiding them with positive encouragement and consistent feedback.

· You will be responsible for achieving our quality targets – our culinary goals go above and beyond typical hotel F&B programs. Food, in combination with our setting, is the keystone component of the guest experience at Troutbeck. Sourcing and working with local farms is at the heart of that.

· You will play a leading role in achieving the financial goals of the department.

· Help lead our culinary programming toward zero waste, incorporating initiatives such as composting and single use plastic reduction. Troutbeck’s goal is to positively impact the land and region we hold so dear, and to lead by example.

· We are looking for a long-term team member who will become central to our identity and cultural fabric and grow with us as our property and additional hospitality ventures expand. We pride ourselves on hiring from within whenever possible and promoting members of our team. There is much future opportunity here for the right candidate.

Leadership Qualities

- You are a "hands-on" leader who enjoys being in the trenches with the operating team.

- You are proactive problem solver, who understands that different mind sets and backgrounds lead to better solutions.

- Be an excellent communicator – and with it a good listener. Communication is key with all of the moving pieces here at Troutbeck. But more than anything we prioritize dismantling the old notions of kitchen hierarchy and communication and collaboration are central to that effort. Embrace the concept of growing as a team by leading the team but being a part of its fabric too.

- Have the ability to proactively collaborate with all the teams on property to care for our guests and staff in the best possible ways.

- Coach and empower staff during service, and work with the continual goal of making Troutbeck the best place to work. While we are not a teaching kitchen per se, it is within our value system to offer opportunities to all levels of experience and train with active, kind and patient leadership.

· We expect you to bring your own culture and community, and we will welcome it into Troutbeck.

· We expect you to be excited about food and sharing it with people. The food at Troutbeck is fresh and bright. It should be timeless and modern at the same time, balancing elegance and rusticity. It is of this place but informed by global traditions. It is complex yet inviting. It is easy to enjoy at many levels without showing off.

· And at the end of it all, we want and expect you to be your best self.

- You are a team player. When one of us succeed - We all succeed!

Requirements

· Have a valid Servesafe Food Handlers Manager Certification.

· Participate in employee interviews, corrective action and terminations as needed.

· Oversight of sanitation, ensuring we pass all department of health inspections and ensuring all team culinarians follow safe food handling procedures.

· Attend scheduled meetings from daily operations to BEO meetings and any other meetings as directed.

· Serve as an ambassador and representative of Troutbeck while on property and in the community.

Job Type: Full-time

Pay: $80,000.00 - $95,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Night shift

Supplemental Pay:

• Bonus opportunities

Experience:

• Culinary Experience: 2 years (Preferred)

Work Location: In person

Salary : $80,000 - $95,000