Chef

Description

Barrington Creamery is an exciting new restaurant concept opening in the heart of Barrington, Rhode Island. We are seeking an experienced, energetic, and hands-on Restaurant Manager to play a key leadership role in launching our brand. This is a unique opportunity to help build a restaurant from the ground up, establish our culture, develop operating procedures, and create an exceptional guest experience from day one.  Barrington Creamery will fall under the Blount Fine Foods retail division which also includes several other operations (Blountretail.com) 

 Summary: The Chef is responsible for overseeing all kitchen operations in a fast-paced fast casual restaurant environment. This role ensures food quality, consistency, food safety compliance, inventory management, labor efficiency, and team development. The Chef leads the kitchen team to deliver exceptional guest experiences while maintaining company standards and profitability goals.

This position plays a critical role in delivering exceptional food, efficient operations, and outstanding guest experience in a fast casual dining environment. 

Essential Duties and Responsibilities: 

• Kitchen Operations
• Oversee daily kitchen operations, food preparation, and service execution. 
• Ensure all menu items are prepared according to recipes, portion standards, and presentation guidelines. 
• Maintain high standards of food quality, freshness, and consistency. 
• Monitor food production levels to meet guest demand while minimizing waste. 
• Team Leadership
• Recruit, train, coach, and develop kitchen staff.
• Create and manage employee schedules to ensure proper staffing levels.
• Conduct performance evaluations and provide ongoing feedback.
• Foster a positive, team-oriented work environment.
• Inventory & Cost Control
• Manage food ordering, inventory levels, and vendor relationships.
• Conduct regular inventory counts and maintain accurate records.
• Control food cost through portion management, waste reduction, and efficient purchasing.
• Monitor kitchen labor costs and productivity.
• Menu Execution & Development
• Collaborate with management on menu planning and seasonal offerings.
• Test and implement new recipes and cooking procedures.
• Ensure menu changes are communicated effectively to kitchen staff. 
• Ensure compliance with all local health regulations and food safety standards.
• Maintain a clean, organized, and sanitary kitchen environment.
• Monitor proper food storage, handling, and temperature controls.
• Lead kitchen safety initiatives and accident prevention practices.
• Responsible for completing required paperwork accurately and honestly as applicable.
• Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food and Employee Safety policies.
• Must adhere to all Allergen control programs and procedures as applicable.
• Responsible for reporting suspicious packages, activities, and individuals.
• If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).

 Experience/Education: 

• High school diploma or equivalent required; culinary education preferred.  
• Minimum 3–5 years of kitchen management or chef experience in a fast casual, casual dining, or quick-service environment.  
• Strong knowledge of food safety, sanitation, and kitchen operations.  
• Excellent leadership and team-building skills.  
• Proven ability to manage food and labor costs.  
• Strong organizational and time-management abilities.  
• Ability to work flexible schedules, including evenings, weekends, and holidays. 
• At least two years’ related experience required.