Executive Chef

Description

The Executive Chef reports to the Food Services Director and is responsible for overseeing, leading and creating an outstanding experience, strategic planning, menu development, staff management, and ensuring the highest quality of food preparation and presentation, while adhering to food, health and safety industry regulations and standards. The Executive Chef will maintain a working relationship with the management team, staff, shareholders, community, and other stakeholders as necessary to support the BFC Food Services business that aligns with the BFC’s vision and standards. 

This position will be primarily located at the Potash Hill site in Marlboro, VT, but may be expected to attend meetings or assist at the Brattleboro Co-op location as needed.

Our Ends, as articulated by our Board of Directors are: 

1. An open, inclusive and welcoming marketplace
2. Access to and education about goods and nutritious food that are ecologically sound and responsibly sourced
3. An organization that contributes to a just and resilient local economy
4. An enterprise that engages in sustainable and regenerative environmental practices

The Cooperative Principles are:

• Open and Voluntary Membership.
• Democratic Member Control.
• Members' Economic Participation.
• Autonomy and Independence. 
• Education, Training, and Information. 
• Cooperation Among Cooperatives.
• Concern for Community.

The BFC believes in the ethical values of honesty, openness, social responsibility and caring for others. Cooperative Values are: 

• Self help
• Self-responsibility
• Democracy
• Equality
• Equity
• Solidarity. 

The Brattleboro Food Co-op is proud to be a Union workplace. The Executive Chef must be familiar with and abide by our Union Contract at all times while maintaining a positive relationship with Union leadership. 

PEOPLE

• Develop and maintain strong relationships with key stakeholders such as management team, staff, shareholders, community, and others as necessary
• Lead and manage food services staff 
• Interview and hire in accordance with BFC policies 
• Provide sufficient and appropriate training to their team in accordance with BFC policies
• Coach and develop team members in accordance with BFC policies, including corrective action when necessary and appropriate 
• Celebrate and recognize team member successes
• Provide timely, accurate, and fair annual performance evaluations 
• Keep direct reports up to date and informed of key business information, policies, and updates 
• Act as the primary point of emergency contact for their direct reports during Business Continuity events 

PROCESSES

• Partner with the Food Services Director to identify customer requirements and propose catering options on an event by event basis
• Collaborate with the Food Services Director to develop a menu including cost and pricing that enables the BFC to operate profitably
• Hiring, training, and supervising staff, as well as scheduling employee shifts
• Tracking expenses and maintaining accurate records for all events
• Adhere to food and health industry regulations and standards
• Ensures the food service area is clean and that food is handled in a sanitary manner
• Maintains accurate records 
• Addresses problems or complaints concerning food or services provided
• Performs other related duties as required
• Partner with the Food Services Director to identify customer requirements and propose catering options on an event by event basis
• Collaborate with the Food Services Director to develop a catering menu including cost and pricing that enables the BFC catering to operate profitably
• Tracking catering expenses and maintaining accurate records for all events
• Ensure billing is completed in a timely manner 

TECHNOLOGY

• Skilled in using commercial kitchen equipment
• Utilize software and tools necessary to perform their function

Requirements

• Three years of experience in food service supervisory or management experience required
• High school degree required, bachelor’s degree in Culinary , Food Management, or related field experience preferred
• Hands-on experience with creating menus from scratch
• Experience preparing vegan, vegetarian, and gluten free menu items
• Co-op experience, or experience in the natural and organic grocery industry preferred
• Knowledge of electronic food management systems preferred
• Exceptional ability to deliver food services within budget and on time
• The ability to apply industry knowledge to improve food services
• Experience hiring, training, coaching, developing, and leading a team
• Excellent organization and time management skills
• Excellent communication skills
• Computer literate, with experience in word processing, spreadsheet usage, and POS systems preferred
• Experience purchasing product and inventory management
• Outstanding customer service skills 
• Must be able to lift at least 50 pounds and work while standing for extended periods

 At Brattleboro Food Co-op, we do not just accept difference — we celebrate it, we support it, and we thrive on it for the benefit of our employees, our products, and our community. Brattleboro Food Co-op is proud to be an equal opportunity employer.