Chef Manager

Salary 60-70k a year, no late nights

We are an established business with over 20 years history in the same location featuring Connecticut's best seafood. We are mostly takeout but have 20 seats in our casual dining room. We are focused on quality food and gracious service.

Position Overview: We are seeking a talented and experienced Chef/Manager to lead our culinary team and oversee front of house operations at our busy long established restaurant.

As the Chef, you will be responsible for overseeing the kitchen operations, food preparation, and ensuring the highest standards of food quality and presentation. Your exceptional culinary skills, leadership abilities, and passion for creating delicious dishes will be instrumental in elevating our establishment's reputation and ensuring a memorable dining experience for our patrons.

As the Manager you will oversee all that happens inside the building, including front of house operations, customer service and building maintenance.

Responsibilities:

· Culinary Leadership:

• Help create a menu that aligns with the restaurant concept, incorporating seasonal and locally sourced ingredients when possible.
• Develop recipes, portion specifications, and food preparation guidelines to ensure consistency and high-quality standards.
• Lead, inspire, and mentor a team of kitchen staff, fostering a collaborative and positive work environment.
• Train and educate kitchen staff on proper food handling, cooking techniques, and safety procedures.
• Maintain a strong focus on cost control, inventory management, and waste reduction.

· Food Preparation and Presentation:

• Personally oversee the preparation, cooking, and plating of dishes to maintain consistency and ensure exceptional taste and presentation.
• Ensure that all dishes are prepared and served according to established recipes and portioning guidelines.
• Maintain a strong attention to detail in food presentation, ensuring that each dish meets standards.
• Continually strive for innovation and improvement in menu offerings to keep the dining experience fresh and exciting.

· Kitchen Operations:

• Monitor and manage kitchen operations, including scheduling, staffing, and workflow coordination.
• Collaborate with the front-of-house staff to ensure smooth service and timely delivery of food to guests.
• Regularly inspect food supplies, equipment, and storage areas to maintain cleanliness, organization, and compliance with food safety regulations.
• Implement and maintain standardized kitchen procedures, including portion control, food storage, and preparation methods
• Oversee Catering & Holidays Platter Development
• Manage staffing levels and ensure adequate resources for successful event execution.
• · Quality Assurance:
• Conduct regular food tastings and quality checks to ensure consistent flavors, textures, and overall culinary excellence.
• Respond promptly and effectively to guest feedback and complaints, taking appropriate corrective actions to address any concerns.
• Collaborate with management to implement and maintain high standards of food quality, hygiene, and safety.

Management:

• Oversee front of house service
• Training of front of house
• Nightly deposit consolidation
• Building maintenance
• Enforce cleaning schedules
• Develop schedules within budget guidelines

Qualifications:

• Proven experience working as a Head Chef, Sous Chef, or in a similar culinary leadership role within a bar and grille, pub, or casual dining establishment.
• Extensive knowledge of culinary techniques, flavor profiles, and menu development.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to collaborate effectively with staff and interact with guests.
• Knowledge of food safety regulations and best practices.
• Ability to work in a fast-paced environment while maintaining composure and delivering high-quality results.
• Creativity and passion for culinary arts, with a focus on continuously enhancing the dining experience.
• Flexibility to work evenings, weekends, and holidays as required.

Business is open Weds-Sun 11:30-8, so say "Bye" to late nights

Join our team as the Chef and play a pivotal role in continuing our culinary identity. Bring your expertise, creativity, and leadership skills to create a memorable dining experience that keeps patrons coming back for more.

Job Type: Full-time

Pay: $60, $70,000.00 per year

Benefits:

• Paid time off

Experience:

• Chef: 2 years (Required)
• Seafood Cookery: 1 year (Required)
• fried seafood: 1 year (Required)

Work Location: In person