Job Title:  Chef de Cuisine 

Location:  Millbrook, NY

Job Type:  Full-time

About us:  Hunt & Harvest is a multi-faceted, fast-paced, innovative, high-end catering and specialty prepared food business located in Millbrook, NY. Our company is devoted to making and selling the best food possible, using ingredients from within our region and only of top quality. We are seeking an experienced and dynamic Chef de Cuisine to lead our culinary operations, including events and retail.

Position Overview:  The Chef de Cuisine will play a pivotal role in overseeing back-of-house operations for both events catering and our retail store. This role includes managing the back-of-house team, product procurement, event preparation, and execution, as well as overseeing the production of grab-n-go items and frozen chef-crafted meals for our retail store. The ideal candidate will have a strong background in fine dining and high-volume culinary environments, with expertise in both event catering and retail operations.

Key Responsibilities:

• Oversee all culinary operations, including event catering, retail production, and product preparation.
• Manage staffing, scheduling, and logistics for both events and the retail store.
• Manage product ordering, inventory, and cost control to maximize profitability.
• Develop standardized recipes for event menus, grab-n-go items, and frozen chef-crafted meals, ensuring consistency and quality across a wide range of offerings. 
• Monitor food costs, implementing strategies to reduce waste and maximize profitability without compromising quality.
• Oversee the preparation and execution of all off-sited catered events, the production of retail items for the grab-n-go kiosk, and the production of all frozen items.
• Conduct client tastings alongside the Chef Owner, tailoring menus to meet and exceed client expectations.
• Maintain a high standard of food safety, cleanliness, and organization within the kitchen.
• Oversee facilities management, ensuring the proper maintenance and upkeep of kitchen equipment and building infrastructure.
• Adapt to seasonal fluctuations, efficiently managing event production during peak (May-November) and off-peak months.
• Train and mentor junior kitchen staff to uphold company standards and foster a collaborative work environment.

Qualifications

• 5+ years of experience in high-volume, fine-dining catering, and culinary environments.
• Proven leadership experience managing a catering kitchen, including staffing, inventory management, and event logistics.
• Expertise in product procurement, inventory management, and cost control.
• Strong culinary skills with a focus on recipe development and standardization.
• Exceptional organizational and leadership abilities, with a knack for problem-solving in fast-paced settings.
• Excellent communication skills for client interactions and team coordination.
• Ability to work flexible hours, including evenings and weekends, as required for events.
• Culinary degree or equivalent training preferred.

What We Offer:

• Competitive salary based on experience
• Opportunities for growth within a dynamic and creative culinary environment