Persephone Bakery Hiring for Exec Chef – Breakfast/Lunch Job at Jackson, WY Full Time

About us

Persephone Bakery:

Persephone Bakery is owned and operated in Jackson, Wyoming by Kevin and Ali Cohane. The bakery creates artisanal breads and pastries using the highest quality ingredients and traditional processes. By employing old world fermentation techniques and baking with the heavy heat of a stone hearth, Persephone is able to produce rustic yet elegant breads and pastries with great depth of flavor. Our commitment to hand craftsmanship and high quality ingredients including organic, unbleached, and unbromated flours, delivers a superior product that is sure to please the most discerning palette.
OUR COMMUNITY
At Persephone Bakery, our connection to community is the foundation of our business. What we do would not be possible without the overflow of local support that greeted our first baguettes back in 2011. Persephone is a product of the supportive ethos coursing through this small corner of Wyoming. Persephone exists thanks to the devotion of our local patrons, who visit every day, who share their candid thoughts, who make our café a culture unto itself. To thank our loyal customers and recognize the good work they do in our valley, we donate our goods and our time to a host of nonprofits and events. Follow our charitable activity on facebook where we weekly post various local events in which Persephone participates.
OUR PROCESS
Our natural culture, populated by wild yeast unique to the region, is the heart of our bread making process. Leavened with this natural culture, our dough ferments slowly, developing subtle and complex flavors before it is shaped by hand, given ample time to rise, and ultimately baked directly on the stone hearth of our custom made German deck oven. The oven’s tremendous thermal mass and steam injection system ensures a long hot bake creating loaves with a deeply caramelized crust, and a crumb suffused with the subtle flavors and transcendent aromas of roasted grain.

Equal attention is paid to our pastry and viennoiserie which are produced with the finest ingredients, hand formed, and then baked until golden brown. Our pastries exude decadence while maintaining a light and delicate structure. In both our bread and pastry creation we have found the fine balance of patience and precision that is a trademark of great baking.
OUR CAFE
Inspired by bakeries in France and beyond, Persephone Bakery Boulangerie and Cafe remains rooted in Wyoming, a local orientation expressed in our breakfast and lunch menus’ focus on fresh, seasonal ingredients. The cafe carries a core collection of classic artisanal breads as well as a spectrum of sweets, from French croissants and kouing aman to cupcakes and tarts. To complement our creations, Persephone proudly carries Chicago-based artisanal roaster Intelligentsia Coffee. Housemade flavor syrups and European hot chocolate round out the barista bounty.

Located steps from Jackson’s town square, Persephone reflects the blended culture of Jackson Hole. Designed by Jackson architectural firm E/YE Design, it feels simultaneously stylish and friendly: chic and airy, elegant yet relaxed. Meanwhile, sun bathes the outdoor deck. This special setting can be the site of your next fete: By day, we offer catered breakfasts or lunches, and by night, outside chefs can use the café to prep for your celebration.

Position: Executive Daytime Chef

HOUSING AVAILABLE

Job Brief:
Persephone Bakery is looking for an experienced, creative and hard working executive chef who can elevate the quality, and consistency of the food at our café. The chef would be responsible for the oversight and leadership in the kitchens, including menu development, prep organization, and plating presentation. The executive chef will monitor the daily operations (including ordering, cleaning, rotating stock, inventory, maintaining health safety standards etc). The position would involve developing seasonal menus twice yearly that maintain the core classic dishes while introducing trending dishes in the style of each location, for the remaining menu. We are looking for a chef who is comfortable working with a variety of vendors to source local, and sustainable product, while finding the balance between exceptional quality and a price point appropriate for a high-end cafe service. The position will monitor and maintain appropriate food cost goals for all menu items.

In addition to all major kitchen operations the Daytime chef would recruit, hire and train kitchen staff, and be responsible for maintaining appropriate labor numbers on a daily, weekly and monthly basis keeping in mind changing levels of seasonal business. The chef will also maintain kitchen equipment, and ensure the employees best practice when using all equipment. This position will work closely with the general manager of the location having it be a constant collaboration between the two positions so kitchen operations align with the greater goals of the business.

Duties and Responsibilities:

1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

2. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

4. Should be able to provide direction for all day-to-day operations in the kitchen.

5. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.

6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

8. He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

12. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

13. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

14. Determines how food should be presented, and create decorative food displays.

15. Recognizes superior quality products, presentations and flavor.

16. Ensures compliance with food handling and sanitation standards.

17. Follows proper handling and right temperature of all food products.

18. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

19. Reviews guest satisfaction results and other data to identify areas of improvement.

20. Coordinates with vendors for acquisition of needed goods and services.

21. Ensure all products are prepared in a consistent manner and meet appearance/quality standards.

22. Ensure proper grooming and hygiene standards for all kitchen staffs.

23. Ensures all kitchen employees maintain required food handling and sanitation certifications.

24. Ensure proper purchasing, receiving and food storage standards in the kitchen.

25. Interacts with guests to obtain feedback on food quality, presentation and service levels.

26. Actively responds to and handles guest problems and complaints.

27. Maintain Quality levels of receiving, storage, production and presentation of food.

28. Ensure sufficient staffing levels are scheduled to accommodate business demands.

29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.

30. Discuss daily food cost reports with key kitchen and F&B team members.

31. Review weekly and monthly schedules to meet forecast and budget.

32. Organize and lead weekly meetings with staff.

33. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.

34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.

35. Frequently review finished products for quality and presentation before the orders are send to guest.

Compensation Package:

· Salary: DOE with 6-10% yearly increase based on performance

· Bonus Structure: 5k – 10k based on performance and targeted goals, reviewed quarterly

· Healthcare Package: Full payment of private health insurance

· Vacation: 2 weeks paid, 3 days added yearly

· Retirement Plan: 401k with a maximum match of approx 3k per year.

Job Type: Full-time

Pay: $60,000.00 – $80,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Food provided
• Health insurance
• Paid time off

Physical Setting:

• Casual dining restaurant

Schedule:

• 10 hour shift
• Day shift
• Holidays
• Monday to Friday
• Weekend availability

Supplemental Pay:

• Bonus pay

Ability to commute/relocate:

• Jackson, WY 83001: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)

Experience:

• Culinary experience: 5 years (Required)
• Mangement: 2 years (Required)

Work Location:

• One location

Work Remotely:

• No

Work Location: One location