Chef

High volume, small family run restaurant is looking for a full time chef. This is a salaried position and the chef must work the line. We have a small kitchen, and everyone works as a team and looking for a leader for the team.

Responsibilities

The responsibility of the head chef is to perform all daily tasks she/he is assigned while following all rules and regulations of the establishment. She/he must strive to increase sales, decrease costs and deliver a quality product in a timely fashion to our customers. It is her/his job to make sure customers are happy and the business remains profitable. She/he must provide discipline and support to all members of his/her staff. She/he must be knowledgeable of all aspects of the business as well as the regulations in order to answer questions from all staff members.

It is important to work efficiently, productively, cleanly and organized. At all times the head chef must be aware of all the details of the kitchen in order to ensure flow of service always runs smoothly. These details are not limited to you. It is important to oversee all operations of the kitchen and communicate with front of the house to ensure productivity and safety. She/he must always practice the concepts set forth by the owners and ensure staff is fully aware of these concepts and practices them at all times.

The head chef must always conduct herself/himself in a professional manner. She/he must treat each employee and customer with respect.

The head chef must always take initiative with her/his performance and performance of all the employees. She/he must be able to take direction from the owners well. She/he must also be able to give direction in a constructive way to staff members. She/he must understand that her/his job extends to all areas of the back of the house. “That is not my job,” should not be part of his/her vocabulary.

Outline of tasks and responsibilities:

• Prepare all menu items consistently and serve according to the restaurant's recipes, portioning, cooking and serving standards.
• Stock sufficient levels of food on the line to assure a smooth service period.
• Complete food prep assignments as needed.
• Maintain a clean and sanitary work station and kitchen at all times and in accordance with health code standards. Food safety, cleanliness and organization must always be a priority
• Control food cost by following proper ordering of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Ensure the kitchen is always meeting budget goals including cost of goods and payroll expenses.
• Responsible for maintaining cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Ensure the kitchen is closed properly following the closing checklist.
• Assists in making employment and termination decisions including interviewing, hiring and evaluating employees.
• Responsible for disciplining kitchen personnel appropriately.
• Oversee training of new kitchen employees.
• Responsible for daily specials.

Qualifications:

• A minimum of 4 years of experience in varied kitchen positions.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time

Compensation is based on experience

Job Type: Full-time

Pay: $52,000.00 - $65,000.00 per year

Shift:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift

Supplemental Pay:

• Bonus opportunities

Experience:

• line cook: 3 years (Required)

Shift availability:

• Night Shift (Required)
• Day Shift (Required)

Ability to Commute:

• Guilford, CT 06437 (Required)

Work Location: In person

Salary : $52,000 - $65,000