Executive Chef

Ozark, Missouri
The Ozark Mill and Finley Farms
08-30-2019
The Ozark Mill and Finley Farms
Depends on Experience 
Full Time
Varies

The Ozark Mill and Finley Farms:  

Located in the heart of the Ozarks, the Ozark Mill & Finley Farms is a historical and cultural destination for a new generation of travelers. Set along the Finley River in Ozark, Missouri, just a short drive from Springfield, we have taken great care to restore the working grist mill (built in 1833) along the riverbank, to continue a long tradition of being the center of the community. The mill creates a unique place that embraces our heritage and supports a modern shift towards a simpler way of living. These unique spaces offer events and programs that will allow people to experience an Ozarks way of life in a whole new way. Inspired by the spirit of the Midwest, we are committed to delivering memorable experiences and genuine hospitality. 

Our business focus is outdoor retail and destination hospitality. We have deep roots and a deep love for the Ozarks, which is why we are committed to the conservation and restoration of our land and our landmarks. We will maintain our commitment to sustainability through all methodology and practices on the farm, underscoring our respect for the land and the watershed it surrounds.

Position Summary:

The Executive Chef is a motivated leader who helps refine and extend the vision of The Ozark Mill and Finley Farms farm-to-table concept. This individual will assist in fully developing and refining the vision, concept, and menu for a sustainable and innovative farm-to-table dining experience. The chef will need to be able to work with the head farmer to plan alignment between crops and dining, creating a menu that prioritizes seasonality and capabilities of regional landscape production and availability. The chef will need to have an awareness of the Ozark agrarian landscape and incorporate the spirit and legacy of the local regional cuisine.

This individual needs to be efficient and effective in operating the kitchens and food production outlets. They will oversee all activity in the kitchen, train personnel, oversee product purchasing and manage the culinary budget, ensuring operating costs are minimized while the quality standards are maintained and exceeded. This individual will need to insure the execution of all Ozark Mill and Finley Farms’ company policies and procedures and that all services provided achieve the established standards, within the agreed budgetary controls. This leader is concerned for the team he operates and the overall impression the dining experience has on all customers, enforcing a high standard of cleanliness and hygienic practice throughout the kitchen.

Essential Functions:

  • Assist Food and Beverage Director in budgeting (i.e. food cost/payroll/etc.). Control all overheads; achieve food cost budget throughout the year. Report all variances from actual budget with the reasons for the variances and recommendations for remedial action.

  • In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standard recipes to the Food and Beverage Director for costing.

  • Review capital expenditure items with the Food and Beverage Director.

  • Ensure guest satisfaction with the smooth and effective operation of the kitchen.

  • Adhere to standards for purchasing and receiving items.

  • Work closely with the Food & Beverage Purchaser and Food and Beverage Control Clerk. Test and evaluate products for quality, paying particular attention to yield/holding qualities; market price; wastage; usage of leftovers.

  • Control requisitioning of food quantities, by forecasting volume, to achieve maximize profitability by avoiding over/under production.

  • Create recipes and production methods.

  • Compile new banquet menus, when required.

  • Continually inspect all food service sections during service time to ensure that the correct standards are maintained.

  • Be responsible for control of equipment and scheduling maintenance.

  • Perform other duties as required.

  • Maintain an up-to-date knowledge of local, national and international market trends, in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.

  • Maintain awareness of the maximum market potential for the food outlets relating to the market competitors and the availability of the product.

  • Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.

  • Plan, organize and control the efficient and effective utilization of all food production staff.

  • Interview and recruit suitable staff for the operation, in conjunction with Human Resources and the General Manager.

  • Oversee the training and development of all kitchen staff by ensuring that effective on and off the job training is completed, including the specialized international culinary internship program.

  • Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing and records.

  • Perform all duties applicable to a department manager within the resort.

  • Conduct/attend all required department and pre-convention meetings.

Candidate Profile:

Education and Experience

  • 4-year culinary degree required

  • 5+ years executive chef experience in multi-unit F&B operations

  • Ability to organize and manage multiple priorities

  • Excellent interpersonal and communications skills

  • Ability to perform as a strong leader

Physical Demands

  • Ability to stand for extended periods of time

  • Ability to bend, lift and carry heavy objects

 

Preferred Traits

  • Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.

  • Experienced in the ability to develop and execute recipes that promote and embrace the farm to table concept in a manner that is actively reflected in recipe creations

  • Knowledgeable about farming and food industry in general.

  • Assist and makes recommendations to the General Manager in regards to the operation department led “farm to table” program to maximize farmed products utilizations in recipes.

  • Keep up with market trends, understand your customer business and present product solutions based on clients' needs and requests

  • Ability to motivate others and lead people in the area of correct procedures and follow through.

  • Ability to deal effectively with a variety of company personnel and outside vendors.

  • Maintain and promote to other the importance of good personal hygiene.

Skills and Knowledge

  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.
  • Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

  • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.

  • Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).

  • Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.

  • Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.

  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

  • Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.

  • Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem. 

Management Competencies

  • Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.

    Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.

  • Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.

  • Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.

  • Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
  • Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
  • High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.

  • Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.

  • Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.