Star Hill Farms Executive Chef

What makes this a great opportunity?

Maker’s Mark has a vision to operate a best-in-class culinary program leveraging our very own farm production of wagyu cattle, sheep, fruits, and vegetables to enhance the experience guests have when visiting the brand's homeplace at the distillery. Partnering with our working farm production team, a leading global drinks program, and special events department, the Executive Chef will support the overarching vision and operations of these programs through excellence in culinary execution via multiple channels, including Star Hill Provisions Restaurant, private barrel selections, private dining, special events, and more. 

Role Responsibilities

• Act with integrity, honesty and knowledge that promote the culture, values and mission of Star Hill Provisions at Maker’s Mark.
• Support development and ongoing culture of cohesion, respect, hospitality and growth internally
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative
• Improve culinary operational efficiency while acknowledging the highest degree of hospitality
• Work with the Director of Hospitality on financial strategy
• Work with the Star Hill Farm team on produce planting, proteins and other ingredients grown/raised on site
• Lead Maker’s Mark culinary mission of sustainability
• Create seasonal menus that best exemplify the growing region and it’s culinary history while maintaining the pulse on emerging dining trends

Create Inspiring Cuisine

• Create and maintain seasonal, sustainable menus inspired by the growing region and global trends
• Write, scale, and adjust recipes as needed so they comply with food and labor cost goals
• Execute tastings for new menu items for staff and hospitality teams as requested
• Source new vendors and products as needed. Collaborate with existing vendors for optimal benefit while championing sustainable agriculture practices as a source for flavor
• Assume 100% responsibility for the quality of products served

Establish a Winning Team

• Train  existing and new staff as appropriate during on-the-job learning opportunities, with an enhanced sense of productive work culture
• Foster a safe and educational work environment for a small, nimble back of house team
• See to the development, constructive feedback and overall growth of all back of house employees
• Attend scheduled management and planning meetings and share relevant information with rest of team.
• Lead daily line-up meetings focusing on culture-building and high standards of hospitality
• Exemplify a strong work ethic striving to operate as a cohesive unit

Help to Promote through Sustainability and Force for Good

• In close concert with our Director of Sustainability, reinforce our key role in regenerative agriculture and other similar initiatives
• Work alongside Senior Cocktail Curator, Restaurant Manager and Director of Hospitality and others to ensure the entire Cocktail & Culinary experience at Star Hill Farm is best-in-class in quality, flavor, sustainability, consistency and creativity on a national/global standard
• Work with Event Manager to expand culinary footprint through cultural and industry events
• With the Director of Hospitality, actively engage with PR team to ensure that the Executive Chef is at the forefront of relevant media opportunities, being the spokesperson for our culinary endeavors rooted in sustainable practices
• Create and lead various charitable and community endeavors alongside leadership and other stakeholders

Be Responsible For

• Set and track F&B budgets and maintain thorough communication with Director of Hospitality
• Establish and maintain all kitchen equipment maintenance procedures and small-ware inventory
• Maintain cleanliness systems in the BOH
• Ensure an “A” rating, or comparable, from the Department of Health
• Support Maker’s Mark corporate goals though other duties as needed 

Qualifications

• Must have high-end culinary experience with a focus on farm to table

• Strong communication skills and the ability to work with the executive team and employees under supervision
• Comfortable with high-level execution for every meal service
• Ability to manage and motivate a team of professionals and entry level culinary staff
• ServSafe certified

Required Education and Experience

• Minimum of six years’ experience cooking professionally
• At least two years in a managerial capacity in a sous-chef or chef capacity
• Department of Health and Mental Hygiene- issued Food Protection Certificate