Chef
MOTTO: Our Scenic Beauty is Second to Customer Care, Culinary Perfection and Wines of Unparalleled Excellence.
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Miletta Vista Winery Restaurant is open year-round, serving wine, appetizers and lunch from the grill until mid-afternoon, (Thursday thru Sunday). Fine dining is offered evenings (Thursday-Saturday). Miletta Vista’s Main customer traffic is summers. During Off-peak Sept-April we focus on special events i.e., Mystery Theater Dinners, Food/Wine pairings, Sunsets Dinner, Wine Club dinners and appetizers on days we are open. Miletta Vista’s menu has been successful with offering a core menu plus two weekly entrée features to customers. The weekly entrée features offer plenty of room for culinary creativity for our chef to experiment. After Labor Day, customer traffic patterns shift, but we believe quality feature dishes are important to maintain customer loyalty throughout the year. A key objective is to increase feature variety, our customer base, which spans a 100-mile radius plus, serving. 80-100 dinners/night during peak season. Position is full-time, includes prep work. Basic training of support employee(s) food safe procedures. Relaxed atmosphere, small town living, Central Nebraska. We are a destination, thus summer traffic, tourist traffic has been our peak traffic, June-Sept. Summer traffic begins Memorial Day (May 30 and runs through Mid-September). During the summer we’ll serve 40-60 on Fridays and Saturdays we can serve 60-100. Providing unique and varied feature dishes, whether American, Italian, Mediterranean, and other approved types of cuisines have been popular. Popular features center around beef, seafood, pork, poultry and vegan to mention a few past cuisine styles. Our chef will work closely with team leaders who manage the food service in an efficient and profitable manner. Looking for:
A Chef who can work this successful plan, preferably 1-2 years; Settling in, is always part of year one. After you’ve worked a year and are settled in, your stress level drops, opportunities for creativity increases. Once adapted to the work place, fun and increased creativity becomes a benefit of year two.
Our Work Plan focuses on entrée features 1 week in advance and reviews events 3-6 months ahead. This gives respect to the managers time constraints for the front of house menu description and POS entry; as well as time to advertise, promote and adequately represent culinary features. This is part of a chef’s responsibility.
Modest flexibility and diversification include - fall Cooking Classes, possibly one (1) presented by Miletta Vista’s Chef and two (2) by guest chefs. Planning special events, Current Calendar appears as follows, but will vary somewhat year to year.
January - Holiday parties-first 10 days, after that is a good time for vacation, 3rd Sunday Fun Day Games and lunch specials wine
February - 3-days of Valentines Dinners, select from menu, create Valentine’s menu Chef dinner features and special desserts
March - 2- Saturdays of Mystery Theater Dinners, Wine Club Pickup Party 1-Weekend; 3 Sunday Fun Day Games and lunch specials wine or Music Bingo
April - Adult Easter Egg Hunt – 2 Saturdays of Mystery Theater Dinners; 3 Sunday Fun Day Games and lunch specials wine; 1 Sunday Music Bingo
May - Mother’s Day Brunch; Open Month, Local Graduations, Families get involved in Baseball Softball, Memorial Weekend Fun Run and BBQ Meats specials
June through Labor Day in Sept; Customers attendance is strong, ALL HANDS ON DECK, 2 weekly Food Features will draw customers back more often, two features can run 2-3 weeks;
October – Farm to Table; Cooking Classes; Chef choose your specialty; we’ll hire guest chefs for rest; Fall vegetable features come to life in September/October focus on vegetables from Saint Libory vegetable stands and our garden; Cooking Class #1 Holiday Vegetables; Cooking Class #2 Holiday Desserts; Cooking Class #3 holiday Turkey Dressing, plus
November - Thanksgiving Thursday meal, Starting Thanksgiving Weekend -Holiday Light show on the patio added attraction for diners every hour after dark
December - Holiday Light show on the patio added attraction for diners every hour after dark; Christmas Party are scheduled in December and January
This is NOT and executive position. Chef is responsible for all food prep for lunches, appetizers, evening entrees, desserts, etc. and accountable to the kitchen manager for being prepared. We have a sous chef available 4-6 hours each Wednesday to assist.
Chef is also responsible for preparing food for special events occasionally scheduled at the winery by groups during days when regular meals are not offered.
The kitchen manager/owner has managed Miletta Vista food service for fourteen years and is competent in preparing budgets, calculating inventories, tracking cashflow, identifying seasonal cycles, staff schedule management, menu management and can coach inexperienced applicants throughout the probationary period.
If you want to exit the rat race, Central Nebraska can be a great place to enjoy life.
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MOTTO: Our Scenic Beauty is Second to Customer Care, Culinary Perfection and Wines of Unparalleled Excellence.
h
Miletta Vista Winery Restaurant is open year-round, serving wine, appetizers and lunch from the grill until mid-afternoon, (Thursday thru Sunday). Fine dining is offered evenings (Thursday-Saturday). Miletta Vista’s Main customer traffic is summers. During Off-peak Sept-April we focus on special events i.e., Mystery Theater Dinners, Food/Wine pairings, Sunsets Dinner, Wine Club dinners and appetizers on days we are open. Miletta Vista’s menu has been successful with offering a core menu plus two weekly entrée features to customers. The weekly entrée features offer plenty of room for culinary creativity for our chef to experiment. After Labor Day, customer traffic patterns shift, but we believe quality feature dishes are important to maintain customer loyalty throughout the year. A key objective is to increase feature variety, our customer base, which spans a 100-mile radius plus, serving. 80-100 dinners/night during peak season. Position is full-time, includes prep work. Basic training of support employee(s) food safe procedures. Relaxed atmosphere, small town living, Central Nebraska. We are a destination, thus summer traffic, tourist traffic has been our peak traffic, June-Sept. Summer traffic begins Memorial Day (May 30 and runs through Mid-September). During the summer we’ll serve 40-60 on Fridays and Saturdays we can serve 60-100. Providing unique and varied feature dishes, whether American, Italian, Mediterranean, and other approved types of cuisines have been popular. Popular features center around beef, seafood, pork, poultry and vegan to mention a few past cuisine styles. Our chef will work closely with team leaders who manage the food service in an efficient and profitable manner. Looking for:
A Chef who can work this successful plan, preferably 1-2 years; Settling in, is always part of year one. After you’ve worked a year and are settled in, your stress level drops, opportunities for creativity increases. Once adapted to the work place, fun and increased creativity becomes a benefit of year two.
Our Work Plan focuses on entrée features 1 week in advance and reviews events 3-6 months ahead. This gives respect to the managers time constraints for the front of house menu description and POS entry; as well as time to advertise, promote and adequately represent culinary features. This is part of a chef’s responsibility.
Modest flexibility and diversification include - fall Cooking Classes, possibly one (1) presented by Miletta Vista’s Chef and two (2) by guest chefs. Planning special events, Current Calendar appears as follows, but will vary somewhat year to year.
January - Holiday parties-first 10 days, after that is a good time for vacation, 3rd Sunday Fun Day Games and lunch specials wine
February - 3-days of Valentines Dinners, select from menu, create Valentine’s menu Chef dinner features and special desserts
March - 2- Saturdays of Mystery Theater Dinners, Wine Club Pickup Party 1-Weekend; 3 Sunday Fun Day Games and lunch specials wine or Music Bingo
April - Adult Easter Egg Hunt – 2 Saturdays of Mystery Theater Dinners; 3 Sunday Fun Day Games and lunch specials wine; 1 Sunday Music Bingo
May - Mother’s Day Brunch; Open Month, Local Graduations, Families get involved in Baseball Softball, Memorial Weekend Fun Run and BBQ Meats specials
June through Labor Day in Sept; Customers attendance is strong, ALL HANDS ON DECK, 2 weekly Food Features will draw customers back more often, two features can run 2-3 weeks;
October – Farm to Table; Cooking Classes; Chef choose your specialty; we’ll hire guest chefs for rest; Fall vegetable features come to life in September/October focus on vegetables from Saint Libory vegetable stands and our garden; Cooking Class #1 Holiday Vegetables; Cooking Class #2 Holiday Desserts; Cooking Class #3 holiday Turkey Dressing, plus
November - Thanksgiving Thursday meal, Starting Thanksgiving Weekend -Holiday Light show on the patio added attraction for diners every hour after dark
December - Holiday Light show on the patio added attraction for diners every hour after dark; Christmas Party are scheduled in December and January
This is NOT and executive position. Chef is responsible for all food prep for lunches, appetizers, evening entrees, desserts, etc. and accountable to the kitchen manager for being prepared. We have a sous chef available 4-6 hours each Wednesday to assist.
Chef is also responsible for preparing food for special events occasionally scheduled at the winery by groups during days when regular meals are not offered.
The kitchen manager/owner has managed Miletta Vista food service for fourteen years and is competent in preparing budgets, calculating inventories, tracking cashflow, identifying seasonal cycles, staff schedule management, menu management and can coach inexperienced applicants throughout the probationary period.
If you want to exit the rat race, Central Nebraska can be a great place to enjoy life.
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