Regional Chef jobs in New Haven, CT

Are you ready to take a giant leap in your culinary career and join an amazing busy restaurant located on the Connecticut Shoreline?

Join this growing restaurant group!

We are looking for a culinary all star that can lead a team and displays amazing creativity and attention to detail.

Job Title: Restaurant Chef de Cuisine

Reports To: General Manager

Supervises: Restaurant Culinary Team

Why Work Here?

Great company with established reputation focused on balance. We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Chef de Cuisine Responsibilities:

· Oversee day-to-day culinary operations

· Coordinate food and kitchenware orders

· Check freshness and quality of ingredients

· Development and execution of menu items

· Standardize recipes and plate presentations

· Work with management to create a memorable experience for guests

· Daily inventory/ordering/receiving

· Maintaining sanitation and proper storage as well as overall cleanliness and maintenance of the

kitchen and its machinery

· Training and motivating the entire team by leading by example

· Manage budgets: labor and food costs

· Create specials which enhance the menu and drive revenue

Chef de Cuisine :

· Previous experience in culinary arts, cooking, or other related fields

· Knowledge of cost and labor systems

· Passion for food and cooking techniques

· Strong leadership qualities

· Ability to thrive in a fast-paced environment

· Daily maintenance and supervision of all kitchen operations

· Menu collaboration and development with Chef/Owner

· Daily inventory/ordering/receiving

· Maintaining sanitation and proper storage as well as overall cleanliness and maintenance of the

kitchen and its machinery

· Training and motivating the entire team by leading by example

· Manage budgets: labor and food costs

· Create specials which enhance the menu and drive revenue

Ideal candidates should have 5 years experience as Executive Chef.

Chef de Cuisine Essential Elements:

Ability to:

· Perform job functions with attention to detail, speed and accuracy.

· Prioritize and organize.

· Be a clear thinker, remaining calm and resolving problems using good judgment.

· Follow directions thoroughly.

· Understand guests’ service needs.

· Work cohesively with co-workers as part of a team.

· Work with minimal supervision and perform job functions without direct supervision.

· Maintain confidentiality of guest and associate’s information and pertinent hotel data.

· Ascertain departmental training needs and provide such training while ensuring that kitchen equipment is properly maintained, operational and, where appropriate staff members are properly trained on equipment use.

· Direct development and performance of staff, follow up with corrections when needed in conjunction with human resources, general manager, and best practices.

· Work well under pressure to successfully organize and attain production schedules and timelines.

· Use all senses to ensure quality standards are met.

· Operate, clean, and maintain all equipment required in job functions.

· Plan and develop menus and recipes for ala carte outlets and catered events.

· Ensure security of kitchen access, products, and hotel property.

· Run a successful and profitable business/operation, effectively controlling food and labor costs.

· Provide recognition to staff members through credit and highlighting team member success.

· Satisfactorily communicate with guests, management, and co-workers in a courteous, empathetic, and discreet manner.

Chef de Cuisine Job Tasks

· Cooking to order from ala carte restaurant menu, producing with high quality and consistency when needed.

· Prepping all food product for use on the ala carte line when needed.

· Producing creative specials that utilize product on hand and help achieve food cost goals.

· Ensuring all dishes are produced to established standards for quality, quantity, and consistency.

· Interview, hire, train, supervise and effectively motivate restaurant culinary and stewarding staff, responsible for thorough orientation of new employees, with emphasis on sanitation, safety, kitchen orderliness, and security.

· Ensure proper and timely personnel administration including payroll, personal time and vacations, training, disciplinary documentation, and performance appraisals for restaurant culinary and steward employees, according to policy.

· Direct Sous Chef in the selection and development of menu items to include prep, execution, presentation, and costing.

· Ensure that culinary team has operational knowledge of various stations within culinary department.

· Ensure culinary and stewarding staff have the necessary tools to perform their duties effectively.

· Ensure that restaurant culinary and stewarding staff are prepared for their shift – to include proper uniforms, VIP reports, group resumes, daily event schedules and operating supplies.

· Review daily shift check lists for all restaurant culinary staff positions to insure completion.

· Hold regular restaurant culinary staff department meetings in accordance with the company department meeting standards.

· Conduct regular food cost analysis; estimate food consumption and requisition and/or purchase food product; display an understanding and utilize appropriate rotation, portioning, storage, and ordering techniques.

· Participate in the count and extension of monthly inventories; verify and control daily and monthly food & supply inventories and take corrective action as needed.

· Standardize production recipes and plating design to ensure consistent quality

· Review VIP's and special requests and coordinate with other departments as needed

· Be available on-call for unexpected situations.

· Perform monthly departmental review for kitchen with written analytic critique of performance to budget, successes, areas of opportunity and action plans.

· Ensure 100% compliance in local, state, and federal regulations for safety and sanitation.

· Achieve budgeted expenses, food costs, and payroll.

· Act as a positive role model, counselor, mentor and evaluator to help develop members of the team, and continually seek to strengthen the bench.

Chef de Cuisine Essential Skills:

· Professional and personable manner and appearance

· General knowledge of international and multi-cultural cuisines

· Knowledge of basic computer skills

· A high sense of urgency and attention to details

· Ability to work effectively in a busy environment

· Ability to work as part of a team as well as ability to build and lead a team

· Avoid wastage of food by employees and guests

· Ability to manage in a diverse environment with focus on client and customer service

· Ability to interact in a professional, courteous, empathetic, and discreet manner.

· Ability to communicate clearly and effectively, and in a detailed manner both verbally and in writing.

· Proficiency in PC based software including Microsoft Word and Excel programs.

· Creative and logical approach to problem solving.

· Knowledge of proper handling and storage of food, for example: temperatures and thawing of food.

· Competent in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry, and game.

· Ability to understand and execute all safety and emergency procedures such as: fire, crowd, inclement weather, and bomb threats.

· Ability to work a varied and flexible schedule understanding that the hotel is operating 24 hours a day, 7 days a week, 365 days of the year including weekends and holidays.

Qualification Standards:

Education:

• Associates Degree or bachelor’s degree in related field (i.e.: culinary arts) preferred.

Experience:

• Preferred: minimum of (5) years culinary experience
• Preferred: minimum of (5) years hands on experience with food & beverage operations to include high volume restaurant
• Preferred: minimum of (2) years with kitchen operations and staff supervision experience

Licenses or Certificates:

• SERV Safe Certified Manager – required.

Other

• This position description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Compensation Package Includes:

Salary: $63-70k

10 days PTO

· Bonus Program based on Top Line Sales, Labor Cost, Food Cost and Guest Experience

Shift:

· 5 days / 10 hour shift / 50-55 hours per week, based on business needs

Job Type: Full-time

Pay: $68,000.00 - $75,000.00 per year

Benefits:

• Health insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Casual dining restaurant
• Upscale casual restaurant

Experience:

• Chef: 5 years (Required)
• Cooking: 8 years (Required)

Ability to Relocate:

• Guilford, CT 06437: Relocate before starting work (Required)

Work Location: In person