Lead Chef and Food Systems Manager - Mayer, United States - Cosanti Foundation

Description

Title:
Lead Chef and Food Systems Manager


Employer:
The Cosanti Foundation, an Arizona-based 501(c)(3) nonprofit organization


Status:1.0 FTE (full-time, exempt); occasional evenings and weekends


Reports to:
Chief Operating Officer


Annual Compensation:
Negotiable; benefits include full medical & dental, life insurance, PTO, paid holidays, onsite housing at Arcosanti.


Posted:
March 2024


Expected Start Date:

ASAP

ABOUT THE COSANTI FOUNDATION

Founded in 1965 by Paolo and Colly Soleri, the Cosanti Foundation (TCF) is an Arizona-based nonprofit educational 501(c)(3) organization that operates two world-famous, open-to-the-public locations: Cosanti in Paradise Valley and Arcosanti near Mayer.

The Cosanti Foundation also owns and operates the for-profit Cosanti Originals, where we make our world-famous bronze and ceramic wind bells and other artisan items which supports our ongoing efforts.

Originally established to support Paolo Soleri's noted architectural and urban planning concepts and research, the Foundation exists to explore the theory of arcology (architecture+ecology).

TCF's current mission is "to inspire a reimagined urbanism that builds resilient and equitable communities sustainably integrated with the natural world.

"

TCF is seeking a Chef Manager for our onsite café to manage the daily operations of the café and oversee the running of the entire culinary team while partnering with growers at Arcosanti to develop and serve the highest quality menu based on local agriculture.

This role will work with organizational leadership, staff, and volunteers to oversee the development and implementation of a food systems program including the re-establishment of regular meal service at our in-house Cafe.

Customer base includes overnight guests, workshop participants, residents and daily guests/visitors.

This is an excellent opportunity for an entrepreneurial Chef to envision, develop and build a cafe experience in an iconic location and tourist destination.

Primary Duties
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Supervisory Responsibilities:_

• Hire, train and oversee volunteer cooks, souschefs and dishwashers to ensure that required safety and sanitation standards are maintained for the Cafe.
• Organize and oversee the staff schedules.
• Conduct performance evaluations that are timely and constructive.
• Handle discipline and termination of employees in accordance with TCF policy.

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Duties/Responsibilities_**:

• Oversee food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensure customer satisfaction with all aspects of the cafe and dining experience.
• Handle customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensure compliance with alcoholic beverage regulations.
• Plan menus that are budget based, nutritious and to the extent possible sustainable and reflective of the mission of The Cosanti Foundation
• Estimate food and beverage costs, prepare and maintain a departmental budget. Manage inventory and purchase food and supplies.
• Conduct daily inspection of café and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluate cafe equipment for repairs and maintenance; schedule for service.
• Willingness to participate as an educator for "Farm to Table" workshops and work closely with the growers at Arcosanti to develop a menu plan based on local agriculture.
• Occasional event catering/large gatherings.
• Maintain sales records and track cash receipts.
• Collaborate with senior staff and others to develop and implement educational programs, events, fundraising opportunities, and other activities that advance the food systems program at Arcosanti
• Provide regular data, reports, and impact metrics on food systems services and activity
• Provide sharable visual and written content that highlights program activity for use with the public and donors via social, digital, and print media
• Perform other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• 5+ years of culinary experience as a Chef de Cuisine or a similar role.
• Thorough knowledge of cooking techniques and equipment.
• Excellent knowledge of food safety and sanitation regulations.
• A creative approach to food presentation.
• Possession of "Food Handlers Permit" and "ServSafe" Manager Certification or be willing to acquire them.
• Experience interacting with food purveyors and be willing to seek out new and exciting products and offerings.

Physical Requirements:

• Due to the unique nature of the TCF built environment