Job Description

Core ResponsibilitiesFinancial Management & Complete F&B P&L:Own complete food AND beverage financial performance including food costs (target 28-32%), beverage costs, and kitchen labor managementDevelop and implement menu and beverage pricing strategy to achieve target margins while supporting accessibility to healing foods and drinksManage vendor relationships for both food and sourced specialty beverages (kombucha, honey mead, local spirits) while overseeing on-site production of shrubs and fresh beveragesConduct monthly P&L analysis covering all culinary and beverage operations with corrective action implementationControl inventory levels for kitchen and bar to minimize waste while maintaining quality across 15-hour operationOversee kitchen and beverage labor scheduling to optimize productivity during varying seasonal volumesCulinary Vision & Menu Development:Create and evolve menus that change with the seasons, showcasing peak-ripeness ingredients from our garden and local suppliersDesign dishes that are as visually stunning as they are nourishing, with attention to color, texture, and plating artistryWork with our on-site permaculturist to plan crops that support your culinary vision and menu innovationDevelop grab-and-go offerings for hikers that maintain our standards for nutrition, beauty, and flavorEnsure flawless execution across all meal periods from breakfast (7am) through dinner service (10pm)Balance creative innovation with operational consistency, adapting menus based on ingredient availability and guest feedbackKitchen Team Leadership & AM/PM Coordination:Hire, train, and manage kitchen team of 13-15 staff across AM and PM shifts, including Sous Chef, Evening Supervisor, and Beverage SpecialistDirectly manage Sous Chef (AM team leader), Evening Supervisor (PM team leader), and Beverage Specialist (beverage program development and bar operations)Work primarily during 11am-3pm overlap period to coordinate both teams and ensure seamless transitionsBe present for dinner service (highest revenue period) to maintain quality and support Evening SupervisorDevelop cross-training programs enabling flexibility between shifts and stationsCreate positive kitchen culture balancing high standards with supportive teamwork and healing mission alignmentOperations & Quality Control:Maintain highest food safety standards and ensure compliance with health department regulations across 15-hour operationDevelop standard operating procedures for all kitchen functions and both shiftsEnsure consistent food quality and presentation across breakfast, lunch, dinner, and grab-and-go serviceCoordinate with Resort Operations Manager on counter service flow and poolside beverage deliveryManage kitchen equipment maintenance and recommend capital improvementsOversee daily prep schedules for both AM and PM teamsLocal Sourcing & Sustainability:Build and maintain relationships with local farmers, ranchers, and specialty food/beverage producersCollaborate with our on-site permaculturist on crop selection and rotation to optimize ingredients for seasonal menu planningDevelop supply chain to achieve 60%+ local sourcing within two years, with significant portion from our own cultivationVisit suppliers regularly to maintain quality relationships and discover new ingredientsEducate staff and guests about ingredient sourcing, preparation methods, healing benefits, and our farm-to-table journeyImplement sustainable kitchen practices including composting, minimal waste, and seed-to-plate coordinationRequired QualificationsExperience:Minimum 5-7 years progressive kitchen experience with at least 3 years in leadership roles managing multiple shiftsDemonstrated experience with rustic farm-to-table cuisine, vegetable-forward cooking, or clean cooking techniquesProven track record of managing complete F&B P&L including both food and beverage costsExperience with responsibly-sourced proteins including wild game, sustainable seafood, or alternative protein preparationBackground in training and developing kitchen staff across multiple shiftsSkills & Knowledge:Expert knife skills and advanced understanding of vegetable preparation techniques for creating vibrant, rainbow-colored presentationsExperience with responsibly-sourced proteins (wild game, sustainable seafood) and clean cooking methods that highlight natural flavorsStrong understanding of food AND beverage costing, inventory management, and complete F&B financial controlsProficiency with kitchen management software, POS systems, and beverage inventory controlsUnderstanding of local terroir, seasonal cooking, and farm-to-table sourcing principlesPersonal Qualities:Genuine passion for healing through food and beverages with deep alignment to wellness missionExcellent communication skills for training staff, coordinating with Resort Operations Manager, and interfacing with suppliersStrong leadership abilities with experience managing teams across different shifts and high-pressure periodsAdaptability and problem-solving skills for remote location challenges and seasonal variationsPhysical stamina for demanding 15-hour operation oversightEnthusiasm for living in close-knit, mission-driven community while maintaining professional standardsPreferred QualificationsCulinary degree or equivalent professional trainingExperience with restaurant garden development, farm-to-table operations, or culinary agricultureBackground in sustainable farming, permaculture, or restaurant garden managementExperience with beverage program management or bartending backgroundBackground in wellness, nutrition, holistic health, or alternative healing practicesPrevious experience with remote, seasonal, or resort operationsKnowledge of fermentation, specialty beverage production, or craft cocktail developmentBilingual capabilities (Spanish/English)ServSafe Manager certification and alcohol service certificationWhat We OfferCompetitive salary with performance-based bonuses tied to F&B profitabilityOpportunity to live on-site at a hot springs resortAll meals provided featuring the cuisine you createBalance matters here. We work hard, but we also protect time to recharge because sustainable success comes from a team thats energized, not exhausted.Health benefits offered along with paid time off and floating holidaysAccess to resort wellness amenities (hot springs, hiking, healing treatments)Opportunity to build something meaningful from the ground up with creative freedomProfessional development budget for continued culinary and beverage educationPotential equity participation for exceptional long-term performanceYou can start your journey with us as a contractor, with the opportunity to transition into a full-time internal team member.Application ProcessWe're looking for someone whose body says "yes" to this vision, not just their mind. In your application, please share:Your resume and relevant hospitality experienceA letter describing what calls you to this particular work (not just any restaurant job)Your personal practices around consciousness, healing, or communityHow you would approach the question "How would love manage restaurant operations?"We especially welcome applications from:People with community living experienceThose familiar with conscious/transformational festivals or retreatsIndividuals with permaculture, sustainability, or regenerative business backgroundAnyone who feels called to be part of seeding a new way of being on EarthReady to Join the Temple Building?This is not a jobit's a calling to help create something the world desperately needs. If you feel the resonance in your bones, if you're ready to be part of the first sprouted seed of a new DNA planted into the earth, we want to hear from you."The next Buddha, Maitreya, is not an individual but a community showing the way of love and compassion." - Thich Nhat Hanh
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