Executive Chef-New Haven

About the role

The Executive Chef leads the kitchen team, manages inventory, and creates the restaurant’s seasonal menu.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify or create menus that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition, sanitation regulations, and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty presentation
• Share the passion for food, wine, and the guest experience
• Maintain close relationships with ingredient producers to ensure their standards match ours

Requirements

• 8 years of experience as a chef
• High-volume restaurant experience is a plus
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Strong communication and leadership skills
• Awareness of cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Prolonged standing, bending, stooping, twisting
• Lifting products and supplies weighing up to 45 pounds
• Repetitive hand and wrist motion
• Ability to withstand pressure and strain of working in close quarters