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Senior Kitchen Manager

2 months ago

Wallingford, Connecticut, United States Masonicare Corp Full time
Job Overview

Position: Executive Sous Chef

Company: Masonicare Corp

Employment Type: Full Time

The Executive Sous Chef plays a pivotal role in overseeing the culinary operations, ensuring that all kitchen staff are performing efficiently in the preparation and cooking of meals.

Key Responsibilities:

  1. Guarantee the proper presentation, quality, portion control, flavor, and maintenance of appropriate serving temperatures, adhering to all safety and food service regulations.
  2. Supervise and assess all kitchen personnel, providing training and orientation for new team members.
  3. Conduct interviews and recommend candidates for vacant positions, submitting requisitions as necessary, and participating in the performance management of direct reports.
  4. Offer leadership to team members, engage in the interview process, and make hiring recommendations. Involve in disciplinary matters and mentor production chefs while fostering team development.
  5. Maintain cleanliness and organization of all equipment, supplies, and utensils in work areas.
  6. Ensure proper food preparation by following approved recipes and production standards while meeting required deadlines.
  7. Oversee thorough cleaning of equipment and workstations as needed.
  8. Prepare and cook various dishes, including carving meats.
  9. Ensure compliance with all sanitation, safety, production, and merchandising standards.
  10. Adhere to company service standards and inventory control procedures.
  11. Store food items correctly in designated areas, following proper wrapping, dating, and rotation protocols.
  12. Exhibit a courteous, efficient, and friendly demeanor in all interactions with customers and employees, addressing concerns promptly.
  13. Assist the Executive Chef with menu planning, inventory management, payroll, and scheduling, taking on responsibilities in the chef's absence.
  14. Manage budgets effectively to ensure departmental operations remain within proposed fiscal limits.
  15. Collaborate with Production Chefs to develop menu ideas and manage kitchen staffing.
  16. Perform additional duties as assigned.

Minimum Qualifications:

Education: High School Diploma or GED; completion of a Culinary program is strongly preferred.

Experience: 1-3 years of experience in a chef role with managerial responsibilities is required.


Shifts: Day and Evening / 40 hours per week