Hessenland Inn & Schatz Winery is excited to add to their Kitchen team an energetic and passionate Head Chef to oversee and be involved in all aspects of our culinary offerings.Food and beverage has always been a cornerstone of the business’ success and reputation which has made the Inn and Winery the ideal location whether it’s celebrating life’s big moments through Weddings/Events to individual experiences surrounding winetasting, relaxation/wellness, to taking in all that Huron County has to offer.The Inn & Winery are located between beautiful Grand Bend & Bayfield in St. Joseph. Join Hessenland Inn & Schatz Winery and leave your mark as you pioneer your culinary leadership and vision in one of Ontario’s most exciting culinary and emerging wine regions. Located in the bread basket of Ontario surrounded by world class producers.Some stats to get you acquainted:
Family owned and operated since 1984 (40th Anniversary in 2024)
16 Guest rooms
The Muse Dining room and Terrace – seating of up to 80 ppl
Serves Breakfast 6 days, dining Tuesday to Sunday during peak season (closed Mondays)
The Vineyard Tasting Bar (seasonal); winetasting and shareables menu – up to 50 ppl
The Coach House Reception Hall – Reception venue seating up to 170 ppl
Winery – Wine tastings and charcuterie boxes
DETAILS ON THE POSITION OF HEAD CHEFThe individual is a Leader and guides and manages the team on a day to day and weekly while being hands on and being part of the execution of the day to day culinary offerings of the Inn/winery.Tasks/Duties (but not limited to):
It is imperative that the Head chef manages and leads the culinary team by example which includes respect, integrity and very team oriented.
Focus on preparing food that is locally sourced while building relationships with suppliers, producers
Menu Design and Development of al a carte menu
Menu Costing
Food purchasing
Quality control of all food produced and served to meet and exceed guest expectations.
Controlling food cost as set by and worked alongside Frank (co-owner and previous head Chef)
Staffing/Scheduling for all areas of the kitchen
Keeping labour cost in alignment with business levels and industry average
Areas to oversee and plan are:
Al a carte dining; banquets/Receptions, Vineyard Bar, Winery Food, Winery retail food products (pickled, canned products for sale)
Maintaining and upholding high standards in cleanliness and organization of all areas of the kitchen.
Requirements:
Minimum 2 years in a similar position
Culinary degree and/or Red Seal
Onsite accommodations available.Competitive salary based on experience and professional skill set .Food/Beverage and Retail Wine Discounts.Continuing Education/learning tuition credit and/or time to compete (to be agreed on a per case basis).Event Gratuities.Cash Gratuities.