Finley Farms

Ozark Mill and Finley Farm Description:Located in the heart of the Ozarks, Ozark Mill & Finley Farms is a historical and cultural destination for a new generation of travelers, set along the Finley River in Ozark, MO, just a short drive from Springfield. We have taken great care to restore the working grist mill (built 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 more simple way of living. These inspired 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.

Modeled after the family farms that once dotted the Ozark landscape, Finley Farms honors the true spirit of the Ozarks' agricultural beginningsthrough time honored techniques, education and a sense of pride. Finley Farms is a multi-parcel, small plot, high-yield farm that will include a variety of edibles from vegetables to fruit, herbs, and mushrooms. The farm produces seasonal products for the on-site farm market and restaurants. The farm is a dedicated resource and educational amenity for the area. The farm grows produce that is incorporated through a myriad of food, drinks and products throughout the entire property.

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.

POSITION SUMMARY: The Executive Sous Chef at Finley Farms is responsible for assisting the Executive Chef in monitoring food production and managing BOH staff while ensuring a consistently high level of culinary quality and service for the front and back of the house.

• ESSENTIAL FUNCTIONS:
• Monitor and control all food production in the restaurants and ensure of its quality during preparation and service execution
• Oversees the daily kitchen operations for the restaurants and events to ensure its culinary readiness for service.
• Schedule Staff according to budget and business forecast/needs. Monitor daily culinary operation efficiency and productivity.
• Develop menus in collaboration with Executive Chef and Farm Manager.
• Constantly is aware of menu item mix to better be prepared for the food needs.
• Create and maintain an accurate kitchen recipe book.
• Monitor and control all food production to ensure all recipes are constantly followed by cooks
• Continually train and update staff.
• Responsible for product availability for restaurant.
• Provide administrative assistance to the Executive Chef as needed
• Direct proper sanitation of kitchen facilities and equipment.
• Ensure that all kitchen equipment is in good working order.
• Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)
• Ensure safe working environment and techniques in the kitchen.
• Model and promote good working relationship with Front of the House managers and staff.
• Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.
• Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable.
• Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.
• Monitor and promote to all staff the importance of Finley Farms asset protection
• Facilitate monthly departmental meetings and follow through on unresolved topics.
• Other duties as assigned

EXPERIENCE/QUALIFICATIONS:

• Minimum Degree Required: High School Diploma or Equivalent
• Preferred Degree: Associate Degree in Culinary Arts
• Certificate(s) or License(s): ServSafe Manager Certified
• Years of experience: 5

KNOWLEDGE, SKILLS, AND ABILITY:

• 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.
• Clerical- Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records.
• 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.
• 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.