Culinary Leader for Trillium

We are seeking an accomplished and innovative Culinary Leader to lead our kitchen operations and inspire culinary excellence at Trillium Brewing Company.

This pivotal role oversees kitchen line management, drives technical food production, and upholds the highest standards of culinary artistry. As a key member of our team, you will ensure that all meals meet our exact standards, menu specifications, and production schedules.

1. Cultivate a culture of passion, collaboration, and excellence that aligns with our mission and goals.
2. Partner with cross-functional teams to promote operational efficiency and innovation.
3. Lead, mentor, and motivate the kitchen team, setting clear expectations and fostering professional growth.
4. Collaborate with Human Resources to resolve employee relations concerns, ensuring fair, legally compliant, and consistent outcomes.
5. Identify training and coaching opportunities, developing staff at all levels to reach their potential.
6. Recruit, interview, hire, and train Back-of-House (BOH) staff, ensuring alignment with our standards for quality and service.
7. Manage and support kitchen leadership by providing continuous feedback, guidance, and growth opportunities.
8. Educate the team on production techniques, menu item updates, and presentation standards.

1. Analyze financial and menu variances and initiate corrective actions as necessary to meet financial goals.
2. Oversee purchasing and inventory controls, including vendor negotiations and the development of internal standards.
3. Manage the fiscal prudence of the culinary program through recipe adherence, menu pricing, product receiving, waste control, and portion management.
4. Ensure all financial, payroll, and administrative duties are completed accurately, on time, and in alignment with company policies and procedures.

1. Lead and supervise food production activities, including preparation, seasoning, cooking, and plating, ensuring adherence to quality standards.
2. Monitor food and labor costs, maintaining strict adherence to budgetary goals through effective scheduling, portion control, and waste reduction.
3. Develop and execute seasonal menus with detailed recipes and systems, introducing at least four menu updates monthly.
4. Expedite orders during service to ensure seamless operations, meeting ticket-time expectations.
5. Uphold the highest standards of kitchen cleanliness and equipment maintenance to ensure safety and compliance with health regulations.
6. Conduct regular quality checks on all food items, ensuring consistency and adherence to recipe specifications.
7. Oversee proper product rotation and inventory management to minimize waste and maintain freshness.
8. Monitor compliance with all operational standards, including food preparation, storage, and sanitation protocols.

To be successful in this role, you will need:

• A minimum of 10 years of technical food production experience in modern dining environments.
• At least 5 years of supervisory experience leading kitchen staff.
• Comprehensive knowledge of kitchen equipment, culinary techniques, and food safety standards.

$120,000 - $150,000 per year, depending on experience.