Chef

Bodhi Farms in Bozeman, MT is seeking a Chef to lead its culinary operations in a sustainable eco resort. The role involves managing food preparation, presentation, and catering for events, while fostering a positive team environment. Applicants should have a strong culinary background and be prepared for hands-on work in the kitchen, including early mornings and weekends. This position emphasizes leadership, organization, and upholding culinary standards.
CHEF

Are you looking for something different than the average restaurant? A place set in a sprawling farm that grows much of its own produce and focuses on sustainability and creating a truly authentic experience? A place to grow as well as learn and to be a part of a small, close-knit team? If so, maybe this position is just what you’re looking for!

Bodhi Farms is a sustainable boutique eco resort destination just outside of Bozeman offers Glamping, events, and wellness services. We boast over 3 acres of organic gardens and permaculture food forests that we harvest much of our food from. We are currently looking for a Chef to join our team. Applicants should have a solid foundation in restaurant operations and a passion for the culinary arts.

Essential Job Functions. Reporting directly to the Food & Beverage Manager, the Chef is responsible for the overall food program, including the field kitchen restaurant and event catering. The chef is responsible for all daily logistical and administrative responsibilities for the culinary, kitchen & catering related operations. This position requires organization and preparation as well as oversight of all food preparation and presentation. The Chef is responsible for providing the leadership role to all culinary team members and upholds Bodhi’s culinary standards and recipes. Shifts can include early mornings and late nights, including weekends and holidays, defined by the anticipated volume needs. You must be present in the kitchens and portray professionalism at all times. You must have the ability to maintain your composure during high-pressure situations resulting from business levels and time constraints. The Chef’s responsibilities include, but are not limited to, the following duties;

Being a Leader. Demonstrating positive leadership characteristics that empower and inspire team members to meet and exceed standards.
• Be present in the kitchen and portray professionalism at all times.
• Be nice. Actively work to maintain a culture of respect, honesty, sincerity, creativity, enthusiasm, and accountability.
• Be cool. Handling stressful situations in the kitchen with a cool and calm demeanor.

Food Preparation & Presentation. Ensuring the highest level of execution in the preparation of all meals, properly executing preparation and plating to Chef standards, with the support of a Restaurant Sous Chef.
• Establishing & Adhering to Bodhi Farm Recipes. Create, get sign off and add recipes to the Bodhi Farms Cookbook as needed. Train to and uphold the established recipes.
• Manage Prep Volumes. Ensure that all food prep work is done on time and in the proper volumes by communicating with the prep team members and Sous Chef so proper expectations are communicated.
• Presentation. Ensure that all food is presented in a way that is consistent with the standards that have been established.
• Get stuff done. Ensure that you and your team do whatever it takes to establish Bodhi Farms as a world class culinary destination.

Backyard Kitchen. Lead our onsite catered events with the support of a Bounquet Sous Chef.
• Maintaining A Meticulous Workspace. Maintain a clean workspace, putting away ingredients and equipment as soon as you are done with them, washing utensils and countertops.
• Refrigerators. Ensure that the refrigerators are clean and organized to the food safety guidelines.
• Pantry. Assist in cleaning and continuous organizing of the backroom and all food storage areas.
• Daily Cleaning. Ensure that all kitchen spaces are thoroughly cleaned after each meal and that regular deep cleanings are scheduled weekly.
• Dishes. Follow all safety and sanitation policies and procedures, ensure all dishes are washed and stored away properly.

Seasonal Field Kitchen Restaurant. Ensuring the smooth operations of the seasonal Field Kitchen during the summers, empowering the Sous Chef to take responsibility for operations.
• Pizza Oven. Make sure that the pizza oven is properly managed and operated.
• Grills. Ensure that the grills are cared for, cleaned and maintained.
• Walk In Cooler. Ensure the proper cleaning and organization of the walk in cooler.
• Pantry. Ensure the proper cleaning and organization of the pantry.
• Running / Logistics. Managing the required back and forth transportation requirements for dishwashing, food delivery and waste management.
• Make it Great. Ensure best in class quality and presentation of all prepared meals.

Catering. Our catering operations change with the seasonality of our business.
• Leadership. Working with Event Manager, F&B Manager, Assistant Banquet Manager and Banquet Sous Chef to ensure that all catered events are executed flawlessly.
• Winter Catering. During the winter, you handle the catering preparation and execution with the support of the Sous Chef.
• Summer Catering. During the summer, you hire a seasonal Banquet & Prep Chef to oversee the catering preparation and execution with the support of a seasonal Prep & Catering Cook. With the Sous chef running Field Kitchen Dinners and the Banquet Chef running the catered events, you can step back and support during the busiest times.

Food Purchasing. You are responsible for all food purchasing for the restaurant and catering operations.
• Inventory Management. You are responsible for taking regular daily / weekly inventory of all food, ingredients and dry goods as listed on the Inventory Sheet.
• Vendor Relations Management. Work to ensure that we are purchasing locally whenever possible and maintaining relationships with local business owners.
• Scheduling Deliveries. Ensure all orders are placed in advance for timely delivery. Maximize vendor shipping / delivery options to reduce driving requirements.
• Grocery Shopping / Pickups. Minimize driving requirements through delivery, but ensuring that all grocery runs and local pickups are handled on time.
• Managing Food Costs. Regularly research better pricing through different vendor availability.

Food Safety. You will be responsible for maintaining a positive relationship with the health department by meeting or exceeding all requirements.
• Ensure that all prepared foods are properly labeled and dated and stored.
• Adhere to food, health and safety standards so as to ensure that the facility is continually held in high regard by the Health Department.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Staffing & Training. Hiring, training and scheduling a great team that loves cooking together and that greatly fluctuates seasonally.
• Hiring. Assist in the recruiting and interviewing of all culinary staff.
• Training. Oversee the onboarding and training of all culinary staff. Provide ongoing direction, coaching and leadership for all culinary team members.
• Develop. Develop team members by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Scheduling. Ensure that all culinary staffing requirements are met and properly scheduled for, including catering.
• Staffing Levels. Manage hours, ensuring sufficient staffing and no overtime.
• Communication. Be a leader that fosters great communications with your staff, be available, be responsive and always encourage your team to communicate more!

Other Responsibilities
• Open Fire Cooking Classes. Be available to host classes showcasing your culinary passions.
• Kids Camp Lunches. Ensure that your banquet team prepares the camp kids lunches during the months of July & August in a timely manner.
• Bodhi Zero Food Waste Program. Support our sustainable waste program by always disposing of food waste in the proper containers, recycling, and using disposable supplies frugally.
• Dress Code. Ensure dress code standards are 100% for all team members.

Skills Required
• Leadership – must be able to motivate and retain great team members.
• Exercise integrity in all areas of the culinary operations.
• Exhibit strong written and verbal communication skills.
• Multi-task, prioritize to meet deadlines; provide timely follow up on open issues.
• Handle evening, weekend and holiday responsibilities.
• Take personal accountability in getting the job done.
• Function in a purposeful and professional manner in situations of uncertainty with the demonstrated ability to maintain focus on key priorities and goals.
• Effective problem solving and risk mitigation by offering solutions to address concerns.

Physical Requirements. We are an outdoor business and this has its physical requirements. If you’re looking for a desk job, you’re in the wrong place.
• Working outdoors with the weather.
• Withstanding temperatures of 0 degrees to 100 degrees Fahrenheit.
• Moving constantly for extended periods of time (up to 10-12 hours a day).
• Lifting and carrying items weighing up to 75 lbs. for distances of up to 25 ft.

Qualifications
• Possess a culinary arts degree and/or equivalent training a plus.
• Have a ServeSafe or Food Handlers certification.
• 3+ years of kitchen leadership experience in a fine dining restaurant or hotel environment.
• Experience working in a scratch kitchen.

What to Expect from Your Work Experience 
• Very busy summers with 21 services being served per week and slower winters with 2- 5 services per week.
• Be flexible in scheduling with the ability to work weekends and holidays.
• Be part of an awesome team that works hard together to amaze our guests.
• Have the ability to demonstrate your unique personality & professional passion.
• Continually being challenged with projects and  opportunities.   
• Spending your time in a truly amazing and authentic place.  

Compensation & Benefits. You will be offered the following benefits:
• This is a full time salary position + bonuses.
• Being an early team member in an exciting start up with huge growth potential
• Complimentary yoga classes & sauna use
• Employee discounts

Are You A Good Fit For The Bodhi Team? Energy, Opportunity, and Growth are core to your way of being and are essential to succeed with us.
• You have the Energy to commit to going ‘above and beyond’ on everything you do, it is not the exception. You create success and deliver exceptional results. You expect that hard work is required to do great things.
• You seek Opportunity. You focus on solutions, not problems. You are naturally inquisitive and business focused. You thrive working with diverse teams, and you are deeply committed to our collective success.
• Your Growth is about what you and your team accomplish together, and is limited only by your energy and the opportunity you seek. You thrive on diversity in your work, on learning, and helping others learn as well. You effectively manage multiple tasks or projects on time, and you help your team to do the same.

Equal Opportunity. Bodhi Farms believes it is important to provide equal opportunity employment to all employees and applicants for employment. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws.

Job Type: Full-time

Pay: $40,000.00 - $60,000.00 per year

Shift:
• 10 hour shift
• 12 hour shift
• Evening shift

Experience:
• Culinary experience: 3 years (Required)
• Cooking: 3 years (Required)

Work Location: In person