Strasburg Rail Road Company

Position Title: Head Chef

FLSA: Non-exempt

Retirement: 401k

Position Reports To: F&B Operations Manager

POSITION SUMMARY: The Head Chef is responsible for planning and directing the food preparation for the Strasburg Rail Road’s Food & Beverage Department. The Head Chef will train and lead a culinary team charged with providing high-quality food & beverage options and exceeding Guest expectations. Furthermore, the Head Chef is tasked with ensuring cleanliness and regulatory compliance in all areas of Strasburg Rail Road’s Food & Beverage operation. The Head Chef will maintain accurate recipes and seasonal offering that complement the railroad’s event calendar.

ESSENTIAL DUTIES:

• Demonstrate a positive attitude, respect, and accountability in leadership of culinary team.

• Collaborate with F&B Operations Manager and Director of Food & Beverage on menus and events.

• Oversee adherence to recipes and safe preparation of food and beverage product.

• Regularly evaluate food & beverage offerings and spearhead efforts to maximize quality and ensure Guest satisfaction.

• Promptly and effectively address weakness in the food standards and operational efficiency.

• Assist with creation of menus, development of recipes, selection of products, and adherence to food handling safety standards.

• Oversee the training of culinary/kitchen Team Members.

• Assist with ordering and stocking ample supply of food and beverages to support operation.

• Review inventory daily.

• Use kitchen equipment and ensure it is maintained properly.

• Ensure regulatory compliance (e.g. health and safety) and promptly address any deficiencies.

• Encourage and motivate Team Members toward best-in-class levels of quality and service.

• Adhere to company policies and strategies.

• Maintain a current knowledge and understanding of industry trends.

• Perform other duties as required, cultivating a Team culture.

Strasburg Rail Road offers a wide array of dining options, including but not limited to:

        o Café 1832 (quality, fast, casual takeout)

        o Lefever Hall (Small event space with catering options)

        o Dining Car (lunch/dinner)

        o First Class snack, dessert, and beverage service aboard the train

        o Unique food & beverage pairings (e.g. Wine & Cheese Train)

        o Boxed lunches for groups

        o Outdoor and event food (e.g. Popcorn Wagon)

MEASUREMENTS:

• Demonstrates effectiveness leading a team and maintaining a positive work culture.

• Maintains constructive and positive relationships with all contacts, internally and externally.

• Accurately and effectively communicates information to appropriate Team Members and third parties.

• Provides ideas, opinions, constructive criticism, and information in a professional manner.

• Positively adapts to changing needs and priorities.

• Presents a clean and professional outward appearance in adherence to the requirements of the Employee Handbook.

• Maintains a clean, sanitary, and organized kitchen.

• Ensures proper food handling, storage, and applicable reporting.

• Works well with others.

• Shows up to work on time and is punctual for meetings and appointments.

• Demonstrates ability to increase revenue and control spending.

• Expresses zeal for the product when interacting with clients, partners, and Guests.

QUALIFICATIONS:

• Must be 18 years of age or older.

• Proven experience in food & beverage service.

• Current ServSafe Manager certification required.

• 2 years in similar role as a Head Chef.

• Enthusiasm for the company, its product offerings, and the overall Guest experience.

• Self-motivation, self-direction, and a confidence to take initiative.

• Excellency in interpersonal communication and conflict resolution.

• Organizational skills and careful attention to detail.

• Ability to delegate tasks.

• Experience working with a diverse team, and a passion for inspiring people.

• Availability to work flexible hours, including evenings, weekends, and holidays.

• Positive attitude and personal confidence in management.

• Knowledge of and proficiency with computers, technology, and POS.

• Ability to forecast resource needs.

• Deep knowledge of the food industry.

• Unwavering commitment to exceptional Guest service and a positive company reputation.

• Willingness and desire to learn.

WORKING CONDITIONS:

• Full-time hourly, minimum forty (40) hours per week. Varied shifts depending on operating, event, and train schedules.

• Day, evening, holiday and weekend hours are expected.

• Work during special events is required i.e. Day Out with Thomas, Christmas season, Mother’s Day, Easter, etc, all of which may be outside normal job responsibilities.

• Work is primarily indoors, in buildings and train cars, though some time is spent out-of-doors.

• Required uniform including apron, jacket, and anti-slip footwear.

• Work requires frequent walking and/or standing.

• Work requires frequent social contact with Team Members, Guests, and third-party vendors.

• Occasional exposure to very hot or very cold temperatures.

• Use of basic office equipment and business technology includes but is not limited to computers, POS tablets, mobile phone, VOIP telephone system, cloud-based booking platform, copier, and two-way radio.

• Regular work with and around alcoholic beverages or ingredients.

• Occasional need for personal protective equipment (PPE).

• Occasional exposure to hazardous situations and contaminants.

• Occasional lifting of up to 50 pounds.

INTENT AND FUNCTION OF JOB DESCRIPTION:

Job descriptions assist organizations in ensuring that the hiring process is fairly administered and that qualified employees are selected. They are also essential to an effective appraisal system and related promotion, transfer, layoff, and termination decisions. Well-constructed job descriptions are an integral part of any effective compensation system. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Supervisors as deemed appropriate may assign additional functions and requirements. In accordance with the American with Disabilities Act, it is possible that requirements may be modified to reasonably accommodate disabled individuals. However, no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose undue hardships on the organization. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Employees can be terminated for any reason not prohibited by law. EEOC Employer.