Restaurant Chef

Water’s Edge Resort and Spa, the leading historic resort located on the beautiful CT shoreline, is seeking a passionate Restaurant Chef. Our restaurants deliver a high-volume brunch, seasonal dining, and premier event experiences including weddings and private functions.

Position Summary:

We are seeking a talented, driven, and experienced Restaurant Chef to lead our culinary team in a high-volume, fast-paced environment that blends casual dining with elevated, fine dining standards. The ideal candidate is passionate about food, thrives under pressure, and is committed to delivering exceptional quality, consistency, and guest experiences. This role requires a hands-on leader who can balance creativity with operational discipline and financial performance.

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Key Responsibilities:

• Oversee all kitchen operations, ensuring efficiency, organization, and cleanliness
• Design, develop, and update menus that reflect seasonal availability, creativity, and brand standards
• Maintain consistent food quality, presentation, and portion control across all service periods
• Lead, train, and mentor kitchen staff, fostering a positive and professional team environment
• Manage inventory, ordering, and food cost controls to meet financial targets
• Ensure compliance with all health, safety, and sanitation regulations
• Collaborate with front-of-house management to ensure seamless service and guest satisfaction
• Monitor kitchen performance during peak service and make real-time adjustments as needed
• Maintain equipment and coordinate repairs or maintenance when necessary
• Drive menu profitability through strategic pricing, portioning, and product utilization
• Maintain labor cost controls through effective scheduling and productivity management
• Uphold and enforce kitchen SOPs, prep standards, and daily checklists
• Recruit, onboard, and develop kitchen talent while reducing turnover

Qualifications:

• Proven experience as a Chef or Executive Chef in a high-volume restaurant environment
• Strong background in both casual and fine dining cuisine
• Strong financial acumen with focus on food cost, labor cost, and waste control
• Excellent leadership, communication, and organizational skills
• Ability to multitask and perform effectively under pressure
• Strong knowledge of food safety standards and kitchen best practices
• Culinary degree or equivalent experience preferred
• Evenings, weekends, and holidays required
• Standing for extended periods and working in a hot environment

Compensation & Benefits:

• Competitive salary (based on experience)
• Medical, Dental and Vision Insurance available
• Group Life Insurance
• Paid time off
• 401(K) program
• Employee meals
• Employee Discount