Bleecker & Greer began as a full service butcher shop selling Maine raised meats and poultry in 2012. Since then we have grown to include a bakery, cafe, grocery, deli, wine and beer. In 2019 we opened in our new location at the Hoboken Schoolhouse - a beautifully restored 19th century one room schoolhouse that served the community of Rockport for 80 years.

We will never forget our roots. Nose to tail butchering is a daily practice. Buying whole animals for our culinary program means using every part including grind for sausage, bones for stock, fat for deep frying. Buying animals from local farms keeps them (and us) in business. We want to do our part in preserving a rural way of life that is our beloved Maine.

The ideal candidate is an experienced chef with management experience. You will lead our kitchen team in all aspects of daily operations. As lead chef, you are committed to our mission of supporting local agriculture, cooking with the seasons and dedicated to a positive workplace environment. Our kitchen team produces a breakfast and lunch cafe menu, ready made sandwiches, cold salads, soups, and entrees for customers to take home.
 

Responsibilities include:

• Creating seasonal menu items that utilize proteins, meat based products and fresh produce from local farms while minimizing food waste.
• Coordinates with Butcher and Bakery departments on menu-planning and facilitates menu execution.
• Oversees hiring, training, scheduling and kitchen team motivation.
• Sets standards for technical expertise and workplace behavior. Gives constructive feedback to kitchen team members.
• Leads by example in meeting production schedules, maintaining organized, efficient workspaces.
• Grows daily sales volume and understands profitability metrics including COGS and labor percentages
• Places all weekly/bi-weekly produce and supply orders, maintains strong relationships with our food purveyors.
• Oversees the routine maintenance of all kitchen equipment.
• Oversees packaging and labeling of products

QUALIFICATIONS

• Proven culinary experience, knowledge and skills: 5+ years

• Basic knowledge of whole animal butchery
• Thorough understanding of inventory management, procurement and recipe costing.

• Self-motivated, energetic team leader with a positive attitude

• Organizational and planning aptitudes, with emphasis on kitchen efficiency and cross-departmental collaboration 

• Desire and ability to work harmoniously with the entire B&G team

• Ability to communicate clearly and respectfully 

• Ability to mentor and manage entry-level employees

• Flexibility to cover any/all kitchen shifts as needed 

• Computer skills and understanding of labeling software and ingredient listing

Physical Requirements   

• Ability to perform standing tasks for 35+ hours/week  

• Ability to perform kitchen tasks that require climbing stairs, bending, reaching, and regularly lifting up to 40 pounds

• Weekend availability