Trillium Brewing Company – Executive Chef 

Trillium Brewing Company‘s flagship brick-and-beam Fort Point location offers a world-class experience that allows guests to share Trillium in a fun, dynamic space while celebrating their wide range of beer with a complementary modern New England farmhouse-inspired menu. They are seeking an experienced Executive Chef with ambition, vision and creativity to oversee every aspect of the kitchen operations.

Trillium began with a vision to build a modern farmhouse-brewery and the ability to grow, gather and utilize their own fruit and produce from their Connecticut farm is now possible. The Executive Chef will report to the General Manager and will lead the culinary team to create local, seasonal menus that represent the bounty New England has to offer.

Essential Job Duties and Responsibilities

Leadership

  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
  • Maintain accurate and up-to-date plan of restaurant staffing needs for back-of-house. Review staffing levels to ensure that the kitchen and function areas can be staffed at all times within the payroll budget allotted
  • Responsible for recruiting, interviewing, hiring and effective training of new BOH employees and provide on-going training to ensure that service standards and product quality are consistent and maintained at all times
  • Make employment and termination decisions for culinary team in concert with GM
  • Manage performance of culinary employees and when necessary discipline according to policy with action steps and feedback as required
  • Ensure that all staff are provided with the food knowledge to continuously improve to insure guests will continue to return
  • Continually strive to develop kitchen staff in all areas of managerial and professional development
  • Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
  • Oversee and supervise management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback

Kitchen Operations

  • Ensure that all food and products are consistently prepared and served, develop and implement standardized recipes, portioning, cooking, cost and serving standards
  • Working with senior management, craft menu content, specials, event menus and any other food and beverage related content in alignment with concept, financial and operational objectives
  • In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu section, in addition to maintaining a knowledge of Trillium Brewing Company’s current beer selections and how they work with current menu offerings
  • Menu training for all management and staff
  • Be easily accessible to all staff at all times when on duty to enhance the dining experience and work environment
  • Expediently responds to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
  • Actively work in the kitchen to set performance standards, develop the team and ensure guest service standards and efficient operations are upheld
  • Ensure all functions and events are executed to the highest standards of food quality, service and profitability with no adverse impact on daily a la carte operations
  • Participate in marketing, off site events and media outreach as requested/needed
  • Support development and execution of off-site catering, as required

Financial Responsibility

  • Work with GM to develop and manage operating budget for back of the house operations
  • Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
  • Oversee the operation of the kitchen’s profitability
  • Maintain a positive working relationship with vendors, suppliers and maintenance personnel
  • Oversee the effective management of all food items, other supplies and all inventories as needed
  • Maintain accurately budgeted food cost in conjunction with control software data entry and reporting
  • Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
  • Review food estimated costs to ensure proper budgeting and cost effectiveness. Work with managers, suppliers, accountant & owner regarding the efficient ongoing and purchasing of restaurant supplies
  • Reviews portion control of food quantities to minimize waste

Health and Safety

  • Ensure all health and safety restaurant policies and procedures are followed
  • Responsible for ensuring consistent high quality of food preparation and presentation
  • Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas.
  • Ensure completion of weekly inventory of entire kitchen stock
  • Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs

Desired Qualifications

Experience

  • Minimum of 10 years of demonstrated leadership skills managing a team in a large, fast-paced kitchen
  • Process and results driven leader with demonstrated success managing and achieving operational and financial goals
  • Innate desire to work as a team with a results driven approach to success
  • Experience in planning, execution and management of catered and promotional events
  • Established history of operational and financial proficiency in all areas of back of the house operations

Knowledge, Skills, and Abilities

  • A commitment to team recruitment, retention and development as part of a best-in-class operation where their people are at the core of their success
  • Ability to deliver highly seasonal menu changes and understand current food trends
  • Ability to develop and maintain good working relationships with food vendors
  • A commitment to the highest standards of food safety, cleanliness and sanitation
  • Strong knowledge of inventory, recipe and cost management software and its utilization to maximize consistency, performance and profitability

Benefits

  • Medical, dental, and vision insurance, with company contribution
  • Annual tuition reimbursement
  • Trillium comp card (beer, flannels, dinner out- you pick!)
  • Philanthropy match
  • Quarterly performance based bonus
  • Paid time off, sick time, and personal days
  • Discounts on Trillium merchandise and at Trillium’s Fort Point restaurant
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