Status: Regular, full-time, benefit eligible – 40 hours/week during the season; 24 hours/week off-season Wage: $21.00 - $24.00 hourly. Position Summary: The Head Cook’s duties include assisting the Cafe Manager in monitoring kitchen activities, expediting orders to ensure quality, taste, and presentation, and taking on additional responsibilities in the Cafe Manager’s absence to ensure that kitchen staff has proper direction. Essential Functions: • Work with the team to produce diversified menus per the cafe’s vision and policy; • Execute recipes ensuring quality, presentation, and including use of local ingredients when possible; • Supervise kitchen operations; • Ensure professional kitchen hygiene and food safety standards are met in all stages of food preparation; • Carefully monitor the use of all food products to limit costs and waste; • Monitor the condition of kitchen equipment, alert the Cafe Manager to any equipment issues; and • Other duties as assigned. Minimum Qualifications: • Previous kitchen experience; • Accredited Food Manager certification or ability to obtain within two months of start date; • Experience training others in any capacity; • Ability to work within an established budget for staffing and food costs; • Computer proficiency at a basic level, including the ability to work with online forms and spreadsheets; • Strong interpersonal communication skills; • Ability to prioritize tasks, maintain flexibility, and balance changing priorities; and • Willingness to work a flexible schedule, including weekends. Preferred Qualifications: • Previous restaurant management experience; • Farm-to-table restaurant experience;