Executive Chef Jobs in Colchester, CT

Compass Corporate Salary: $95,000-$110,000/yr. A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Working as an Executive Chef, with Compass Group you will lead an ambitious and proven team, delivering world-class dining experiences in a corporate setting. With high-level catering responsibilities, you will manage several retail outlets, including cafes, markets, a juice bar, coffee bars, and a conference center. Key Responsibilities: * Manage cost controls and closely control expenditures for the account * Plan and build all menus flawlessly * Purchase and manage inventory efficiently * Successfully implement new culinary programs in conjunction with the marketing and culinary teams Preferred Qualifications: * Three to five years of culinary management experience * High volume production and catering experience is required * Previous experience managing cost controls * Desire to learn and grow with an excellent food servicecompany * Culinary degree preferred Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Req ID: 1379207 Compass Corporate NANCY M TEIXEIRA [[req_classification]]

The Surf Shack Restaurant and Bar, location end in Narragansett, RI is looking for an executive chef to join our 25 person strong team. We are located on 83 Narragansett Avenue. Our ideal candidate is a self-starter, ambitious, and engaged. Our vibrant French Polynesian menu has made us a popular spot amongst locals and tourists alike. Benefits We offer many great benefits including, paid time off, sick pay, holiday pay, health insurance and more! Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as an executive chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume Menu planning Food item cost analysis Ordering, inventory management Labor management We are looking forward to hearing from you

**As an aspiring Chef you want to enhance the lives of others.** Sodexo Senior Living has an excellent opportunity to grow your culinary career. We are currently seeking an **Executive 2** to join our food service team for business in the region of **Hartford, CT** . This is an excellent opportunity for a culinarian to provide high-end service to our residents at Senior Living communities. Candidates should be passionate, highly motivated, and enjoy client and resident interaction. **Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K, and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. This position will accrue 15 days paid vacation after 12 months of employment, 3 personal days and 8 holidays.** **What You'll Do** + oversee the daily dining operations including menu planning and controls; + ensure Sodexo Culinary Standards including recipe compliance and food quality; + have high expectations for quality of food and presentation; + have the ability and willingness to develop and train employees; and + knowledge of Food Management Systems/Software is preferred. **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + prior experience with country club, restaurant and / or retirement living dining; + experience supervising and training a culinary team with exceptional human resource and supervisory skillset; + a good financial acumen and strong computer skills; + an enthusiasm for working with a diverse set of people, are confident and warm; + a positive approach to tasks with a can-do attitude and impeccable attention to detail. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law.If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-CT-Hartford_ **System ID** _978089_ **Category** _Culinary_ **Employment Status** _Full-Time_ **Posted Range** _$59600 to $90090_ **Company : Segment Desc** _SENIOR LIVING_ _On-Site_

We create communities where employees thrive in their work, helping our residents thrive in their homes. We strive to enhance the lives and exceed the expectations of those we serve every day. To do this, we cultivate the diverse talents of our team members in order to achieve something together that they could not do alone. Atria Senior Living's family of brands has immediate openings for individuals looking for a career with competitive pay and outstanding benefits, including: * Paid holidays and PTO * Community employees may receive annual anniversary rewards dependent on classification * Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results * Benefits package also includes Health, Dental, Vision, and Life Insurance * Retirement Savings Plan / 401(k) employer match * Tuition reimbursement (U.S Based Communities) * Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you'll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities In the role of Kitchen Manager, you are responsible for the daily meal production, service, culinary staffing, and resident dining satisfaction in the community. You drive a culture of hospitality and work with the kitchen and front of house teams to ensure that residents' meals are prepared properly, are flavorful, and are served quickly and efficiently. You act as a manager on duty as required. * Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods. * Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor. * Maintain the appropriate inventory of kitchen supplies, chemicals, small wares, and tableware. * Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. * Ensure that all food is prepared, stored, and served according to Company standards and legal requirements. * Meet regularly with residents to confirm that high satisfaction levels are maintained. * Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service. * Work with the AGM to ensure that the front-of-house and back-of-house staffs work closely together to deliver a food product that meets the residents' expectations. * Work with community leadership (GM and AGM) and front-line staff to maintain department customer satisfaction and department of health survey levels at or above minimum required scores. * Maintain timely and accurate temperature logs and sanitation documentation as required by government regulations and the Company. * Ensure that kitchens meet Company Quality Enhancement (QE) standards at all times. * Maintain employee satisfaction and engagement scores at or above the Company standard. * Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times. * Conduct and participate in department meetings, in-services, and pre-meal stand ups. * Ensure that all culinary staff use and maintain equipment properly to avoid injury, damage, and costly repairs. * Ensure that all culinary staff are trained on the storage and the safe and proper use of chemicals. * Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals. * Work closely with the Community Sales team and community staff to market the community. * Ensure that the kitchen staff understands Company expectations and first impression requirements. * Act as a manager on duty as required. * Able to work in various positions within the Culinary Services department and fill in as needed due to training, PTO coverage, absences, etc. * May perform other duties as needed and/or assigned. Qualifications * High School Diploma or General Education Degree (GED). * Communicate effectively in English, verbally and in writing, with residents, staff, and vendors. * Five (5) or more years of culinary experience in the hospitality industry. * Two (2) or more years of experience in supervising staff and working in a team setting. * Valid ServSafe Certification or similar food service manager's permit as required by applicable law and/or Company standards. * Adherence to Company appearance and dress code policies. * Strong organization, detail orientation, and time management skills. * Basic computer skills - Microsoft Word, Outlook, and Excel.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Job sites across the nation.

Farm-to-Table Restaurant We are seeking an innovative and highly skilled Executive Chef to lead the culinary team at a vibrant, farm-to-table restaurant located in a charming New England town. The ideal candidate will have a passion for using locally sourced ingredients, an understanding of seasonal menus, and a strong ability to manage kitchen operations while inspiring creativity and excellence in the team. Responsibilities: Lead and manage all kitchen operations, ensuring smooth and efficient service during all meal periods. Develop seasonal menus that showcase local and sustainable ingredients while maintaining high culinary standards. Collaborate with local farmers, suppliers, and purveyors to source the freshest ingredients available. Oversee the preparation and presentation of all dishes, maintaining consistency and attention to detail. Train, mentor, and develop the kitchen staff, fostering a culture of collaboration, creativity, and high performance. Monitor food costs, portion control, and waste management to ensure optimal profitability. Maintain high standards of kitchen hygiene and sanitation, ensuring compliance with all health and safety regulations. Manage inventory, purchasing, and supplier relationships to ensure quality and cost control. Stay up to date on industry trends, techniques, and ingredients to continually evolve and elevate the menu. Collaborate with front-of-house management to ensure seamless service and an exceptional guest experience. Handle kitchen scheduling, staffing, and labor management to ensure proper coverage and efficient operations. Qualifications: 5+ years of experience as an Executive Chef in a high-volume, upscale restaurant. Proven ability to create seasonal, innovative menus that align with the farm-to-table philosophy. Strong leadership and team management skills, with the ability to inspire and motivate kitchen staff. Excellent knowledge of kitchen operations, food safety, and sanitation standards. Experience in managing food costs, inventory, and supplier relationships. Ability to thrive in a fast-paced, high-pressure environment while maintaining a focus on quality and detail. Culinary degree or relevant professional training is preferred. A passion for local ingredients and sustainable practices. Benefits: Competitive salary with performance-based bonuses. Health benefits and paid time off. Opportunities for creative input and professional growth within a dynamic and supportive environment. Be part of a close-knit team that is dedicated to delivering an exceptional farm-to-table dining experience. If you are a creative, driven, and talented chef with a passion for local cuisine and sustainable practices, we invite you to apply for this exciting opportunity to lead our culinary team!

Job Details NH Restaurant B, LLC - New Haven, CTDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

As an aspiring Chef you want to enhance the lives of others. Sodexo Senior Living has an excellent opportunity to grow your culinary career. We are currently seeking an Executive 2 to join our food service team for business in the region of Hartford, CT. This is an excellent opportunity for a culinarian to provide high-end service to our residents at Senior Living communities. Candidates should be passionate, highly motivated, and enjoy client and resident interaction. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K, and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. This position will accrue 15 days paid vacation after 12 months of employment, 3 personal days and 8 holidays. What You'll Do * oversee the daily dining operations including menu planning and controls; * ensure Sodexo Culinary Standards including recipe compliance and food quality; * have high expectations for quality of food and presentation; * have the ability and willingness to develop and train employees; and * knowledge of Food Management Systems/Software is preferred. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * prior experience with country club, restaurant and / or retirement living dining; * experience supervising and training a culinary team with exceptional human resource and supervisory skillset; * a good financial acumen and strong computer skills; * an enthusiasm for working with a diverse set of people, are confident and warm; * a positive approach to tasks with a can-do attitude and impeccable attention to detail. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Bar Bouchée (Awarded French restaurant) is seeking for a talented, innovative, and experienced Chef de Cuisine with a background in French Cuisine. The Head Chef should have at least 4 years of experience as Chef de Cuisine or Senior Sous Chef in a similar establishment Essential Duties: Preparing meals and food to meet the specifications of guests in a timely manner Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements Scheduling the team according to the business Overseeing the day-to-day operation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized, and sanitized Competencies & Qualifications: Strong leadership and relationship management skills and ability to lead by example Passion for creativity and knowledge of French cooking techniques SERV Safe and Food Safety Handler Manager certifications preferred Food and labor cost management Assist in hiring, development, training, and mentoring of staff and act as a resource to them Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team and customers. Minimum 7 years' culinary arts experience, including previous experience in a management role. Minimum 4 years' Sous Chef or Chef de Cuisine experience in a fine dining establishment or similar establishment. Strong knowledge of kitchen equipment and best practices. Proficient computer skills in Word, Excel, and the kitchen computer production system. Good decision-making skills and the ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients, and vendors if necessary. Ability to work flexible schedule to accommodate business levels.

Title: Executive Chef Location: Groton, CT, US, 06340 Description: **Job Description** The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. **Job Responsibilities** * Ensures culinary production appropriately connects to the Executional Framework * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards * Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food production techniques * Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved * Reward and recognize employees * Plan and execute team meetings and daily huddles * Complete and maintain all staff records including training records, shift opening/closing checklists and performance data * Develop and maintain effective client and guest rapport for mutually beneficial business relationships * Interact directly with guests daily * Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food and labor targets * Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends * Ensure efficient execution and delivery of all culinary products in line with the daily menu * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items * Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards * Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used * Full knowledge and implementation of the Food Framework * Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase * Ensure proper equipment operation and maintenance * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills #FS-300 **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $65,000.00 - USD $75,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1

About Us Michael Jordan's Restaurants are a collaboration between Cornerstone Restaurant Group (CRG) and the greatest athlete of his generation, Michael Jordan. Located in the Mohegan Sun Casino in Connecticut, Michael Jordan's Steak House, MJ23 Sports Bar & Grill, and Sol Toro are a collection of elevated food, thoughtful beverages, and Heartfelt Hospitality. Sous Chef Responsibilities: General Operations Report to duty punctually, wearing the correct uniform. Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite. Produce menu items for service, and maintaining high standards to achieve the correct quality, appearance and portion size. Monitor the quality and presentation of dishes so that only those which meet our high standards are served to our guests. Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean-down procedures. Observe the company's fire plan and health safety policy. Safely and effectively use and operate all necessary tools and equipment, including knives. Accurately perform monthly inventories. Assist in standardizing production recipes to ensure consistent quality. Assist the Chef with daily pre-shift/post-shift and other periodic meetings to increase communication. Assist the Chef in analyzing sales figures to set, monitor, and control budget for the kitchen. Build and maintain a strategic relationship with all members of management. Build rapport between kitchen and front of house staff to minimize conflict. Conduct regular meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper equipment operation/maintenance. Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Maintain relationships with vendors to place orders. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and takes necessary action. Supervise kitchen employees and delegate tasks as needed. Employee Relations Assist the Chef in interviewing, hiring, and effectively onboarding new hires. Assist the Chef in creating and posting staff schedules. Handle employee counseling as needed. Maintain a sound and stress-free environment for all team members. Facilitate employee recognition and incentive programs to maintain high morale. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. Work with HR and Chef to appropriately resolve any conflicts regarding staff. Effectively communicate with other members of the kitchen staff. The preceding reflects management's definition of essential functions for the Sous Chef position but does not restrict the tasks that may be assigned. The General Manager may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Sous Chef Benefits Quarterly bonus program Annual bonus program Monthly cell phone reimbursement Dining discounts Paid vacation and Sick Leave Medical, dental and vision insurances Employer paid long-term disability insurance Employer paid life insurance and AD&D Employee paid voluntary short-term disability, critical illness, and critical accident insurance Paid Parental Leave (2 weeks) Pre-tax Commuter Benefits Requirements At least 18 years of age. A high school education or equivalent. Read, write, speak, and understand English comprehensively Minimum 2 years of experience at the culinary supervisor level or above. Good overall food & beverage knowledge, including basic food/labor costing. Good general knowledge of kitchen equipment operations, maintenance & troubleshooting. Prior experience with training culinary staff. Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful. Excellent communication skills. Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size. Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire). Able to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations. Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds. Standing and walking for long periods is necessary to oversee the daily operation. Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder. Ability to see and hear adequately to monitor operations and interact with staff and clients. Salary Description $60,000 - $70,000 plus bonus potential

Position Overview: We are seeking a talented and experienced Chef to lead our culinary team at our vibrant restaurant and bar. As the Chef, you will be responsible for overseeing the kitchen operations, menu development, food preparation, and ensuring the highest standards of food quality and presentation. Your exceptional culinary skills, leadership abilities, and passion for creating delicious dishes will be instrumental in elevating our establishment's reputation and ensuring a memorable dining experience for our patrons. Responsibilities: Culinary Leadership: Help create a menu that aligns with the restaurant/bar concept, incorporating seasonal and locally sourced ingredients when possible. Develop recipes, portion specifications, and food preparation guidelines to ensure consistency and high-quality standards. Lead, inspire, and mentor a team of kitchen staff, fostering a collaborative and positive work environment. Train and educate kitchen staff on proper food handling, cooking techniques, and safety procedures. Maintain a strong focus on cost control, inventory management, and waste reduction. Food Preparation and Presentation: Personally oversee the preparation, cooking, and plating of dishes to maintain consistency and ensure exceptional taste and presentation. Ensure that all dishes are prepared and served according to established recipes and portioning guidelines. Maintain a strong attention to detail in food presentation, ensuring that each dish meets standards. Continually strive for innovation and improvement in menu offerings to keep the dining experience fresh and exciting. Kitchen Operations: Monitor and manage kitchen operations, including scheduling, staffing, and workflow coordination. Collaborate with the front-of-house staff to ensure smooth service and timely delivery of food to guests. Regularly inspect food supplies, equipment, and storage areas to maintain cleanliness, organization, and compliance with food safety regulations. Implement and maintain standardized kitchen procedures, including portion control, food storage, and preparation methods Quality Assurance: Conduct regular food tastings and quality checks to ensure consistent flavors, textures, and overall culinary excellence. Respond promptly and effectively to guest feedback and complaints, taking appropriate corrective actions to address any concerns. Collaborate with management to implement and maintain high standards of food quality, hygiene, and safety.

**Job Details** CT - Westbrook, CT Full Time Not Specified Hospitality - Hotel **Description** Water's Edge Resort and Spa, the leading resort on the beautiful CT shoreline, is seeking a passionate, hardworking individual to join our team and take the reins of our established Banquet kitchen operations. The Banquet Chef has the shared responsibility of ensuring that we exceed our guests' dining expectations. This person will direct, oversee and cook in all aspects of our kitchen(s) hands on. The Banquet Chef collaborates in menu creations, team leadership, vendor relations. Competitive compensation correlates to relevant experience. This position reports to the Executive Chef. The following competencies / tasks are routinely expected but not limited to: • Hire, supervise, educate, train, and develop team members within the banquet kitchen • Work directly with Executive Chef, Food and Beverage Director, and Sales Managers to ensure organization of details for booked catering/banquet events by reviewing BEO's • Lead the team by consistently following/enforcing mandated food safety practices • Anticipate workflow challenges and offer solutions • Establish and maintain professional standards of conduct and appearance • Possess strong interpersonal, written and oral communication skills • Perform quality control on all food that leaves the banquet kitchen • Plan and execute tastings as needed • Work under pressure, consistently meets deadlines, due dates and service times • Manages team members by treating them fairly, respectfully and by holding them accountable with corrective action according to company policy • Ordering of products and supplies, monthly inventory, scheduling and payroll • Manage department budgets, specifically relating to food cost • Attends departmental meetings • Establish recipes in detail including weights, measures and process • Project event consumption by use of mathematics to ensure adequate preparation while controlling waste • Partake in company initiatives regarding recycling and sustainability • Assist in resort Food and Beverage operation as needed (Holiday Events, staff meals etc.) • Maintains cleanliness of kitchens, storerooms, loading dock(s) and areas of responsibility • Continuously stays interested in industry trends that move the company forward **Qualifications** * 2 continuous years of Banquet or Executive chef in F&B operations in excess of $3 mil revenue * Minimum of 5 years of progressive culinary experience * Fluency in English, written and verbal required- additional language skills advantageous * Culinary degree preferred but not required * Serve Safe Manager Certification required * Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach, push, pull or lift up to 50 lbs continuous repetitive motions, works in hot, humid and noisy environment.

Ocean House Collection Executive Pastry Chef A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Inn holds the distinction of both a 5 Star rating from Forbes Travel Guide and is a proud member of Relais & Chateaux. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Pastry Chef will oversee pastry operations of both banquet events and all the food and beverage outlets in the Collection, including our 5-Star rated fine dining restaurant Coast. The Pastry Chef creates an innovative selection and menu and adapts these offerings to seasonal menu changes. This position is responsible for preparing or coordinating the preparation of food ordered by guests daily. In addition, this person writes, maintains, and updates all pastry menu specifications, recipes, presentation photographs, production forecasts, and ensures these tasks are being followed. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. Schedule Requirements The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt staff may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible for scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Key Relationships Internal: This position reports to the Executive Chef and is responsible for all pastry culinary staff while maintaining excellent working relations with Kitchen Staff, Stewarding Staff, F&B Staff. External: Has regular contact with guests, members, purveyors and other 3rd party vendors. Maintains appropriate relationships with these and other constituencies to enhance the image of the Company and the attainment of its objectives. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The ability to interact with staff at all levels. Is able to perform in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role. Maintain a climate that attracts, retains, and motivates top quality staff. Recruit, train, evaluate, supervise, support, develop, promote, and guide their direct reports. Attends all BEO meetings Responsible for communicating pertinent information to pastry team. Oversee pastry production flow and adjusts to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Manage to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule. Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. Represent the Company with a positive attitude and professional presentation. Follow sustainability guidelines and practices related to the Company's sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this and which are commensurate with the role. Required Job Knowledge, Skills, Experience, and Education Minimum of 5 years' experience in culinary operations with demonstrated success, preferably in the luxury resort market. A bachelor's degree or culinary degree is preferable. Experience developing and managing budgets, and hiring, training, developing, supervising, and evaluating staff performance and behavior. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important. Skilled in organizing resources and establishing priorities. Strong creative, strategic, analytical, organizational, and personal skills. Ability to handle multiple, simultaneous, and complex tasks and projects effectively and efficiently. Staff development and performance management skills. Information research, analysis, and evaluation skills. Knowledge of office management principles and procedures.Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. Uphold the Company standards, policies, and procedures. Ability to remain calm and resolve problems using good judgement as interpreted by the management. Follow directions. Work cohesively with co-workers as part of a team Maintain confidentiality of guest/staff information and pertinent hotel data Physical Requirements: See below Physical conditions description. This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job- related duties assigned by their supervisor. Additional Information All your information will be kept confidential according to EEO guidelines. Please apply direct at Careers - Ocean House (oceanhouseri.com)

Unit Description **You want high visibility, challenging opportunities and a rewarding environment.** **Sodexo** has a **Chef Manager** position open at **Southern** **Connecticut State University,** located in **New Haven, CT. Southern Connecticut State University** is a public university in New Haven, Connecticut, United States. Part of the Connecticut State University System, it was founded in 1893 and is governed by the Connecticut Board of Regents for Higher Education We're seeking for a highly motivated self-starter with the drive and knowledge of the food management system to include; proper food handling, quantity purchasing of food products and supplies, and receiving techniques of goods delivered to the facility. Good communication skills are a must with in unit ordering managers and staff as well as developing vendor relationships. Knowledge of menu items, product quality standards and pricing strategies also play an important role, while managing operational priorities and processes. **We are looking for candidates who will:** * have oversight of day-to-day operations; * deliver high quality food service; * focus on safety and HACCP; * achieve company and client financial targets and goals; * develop and maintain customer relationships; * develop strategic plans; * create a positive environment; and * ensure Sodexo and client standards are met. * **Union experience is strongly preferred.** **The ideal candidate:** * Has a work history demonstrating strong leadership skills; * Has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; * Financial ability to manage and demonstrate proven results with material costs, labor, procurement compliance and controllable expenses. * Can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed. **Working for Sodexo:** At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospita What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. Qualifications & Requirements Basic Education Requirement - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. **Application Instructions** Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you! *X***Share This Page** **Chef Manager** Share link. Copy this URL: **Pay:** $44,200 to $66,880/year $44200 to $66880 **Posted**: 12/10/2024 **Job Status**: Full Time **Job Reference #**: 977320

Grill Chef - Glastonbury Brewers Fayre Come and be a Chef at Glastonbury Brewers Fayre. Help our kitchen team to prepare, cook and serve up mouth watering meals in our fun, pub restaurant. Immediate start, catering experience needed. PAY RATE: Up to £12.89 per hour CONTRACT TYPE: Permanent HOURS: 30 a week - guaranteed hours to plan your week around. Over 5 days. Varied hours, including weekends and evenings. LOCATION: Glastonbury Brewers Fayre, Morland Rd, Glastonbury BA6 9FW Why you'll love it here: Training and support: We've got the user-friendly equipment that will make your life easier from the start and the training that'll give you a career path in our kitchens Whitbread Benefits card: Enjoy up to 60% off Premier Inn rooms and 25% off meals in Whitbread Restaurants Pension and saving schemes: Company pension and save as you earn scheme Discounts: Get money off shops, your utility bills, travel, cinema trips, supermarkets and more Have a meal on us: You'll receive a £40 voucher to spend in our restaurant when you join us What you'll do: Join us at Glastonbury Brewers Fayre as a Grill Chef, as part of the kitchen team cooking the dishes our guests love. Be part of the UK's leading hospitality business, Whitbread.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Title: Head Chef Overview: We are seeking a talented and experienced Head Chef to lead our culinary team at our bustling from scratch café & market located in the heart of Old Wethersfield. Sourcing from several local farms and growers, we serve breakfast and lunch six days a week and dinner on Thursdays, Fridays and Saturdays. We also cater many events in house and offer options for people to pick up off premise catering as well. The Head Chef will be responsible for overseeing all aspects of kitchen operations, from menu planning and food preparation to quality control and staff management. We offer competitive salary, health benefits and a balanced work / life schedule. If you are a creative culinary professional with proven leadership skills and a passion for delivering exceptional food experiences, we invite you to join our team. Responsibilities: Menu Development and Planning: Develop innovative and seasonally inspired menus that reflect the culinary vision and concept of the market/café. Design dishes that highlight fresh, locally sourced ingredients and appeal to a diverse range of tastes and dietary preferences. Stay abreast of culinary trends and industry developments to continuously update and refine the menu offerings. Food Preparation and Execution: Oversee all aspects of food preparation, ensuring dishes are prepared to the highest standards of quality, taste, and presentation. Lead by example in the kitchen, demonstrating culinary expertise and precision in cooking techniques and plating. Train and mentor kitchen staff in proper cooking methods, portion control, and food safety procedures. Kitchen Management: Manage kitchen operations, including staffing, scheduling, and inventory management, to ensure smooth and efficient workflow. Maintain cleanliness and organization in the kitchen, adhering to sanitation standards and food safety regulations. Monitor inventory levels and order supplies as needed, optimizing inventory turnover and minimizing waste. Quality Control and Assurance: Conduct regular quality checks on ingredients and finished dishes to uphold our standards of excellence. Implement quality control measures to ensure consistency in flavor, texture, and presentation across all menu items. Address any issues or concerns related to food quality or service promptly and professionally. Team Leadership and Development: Provide strong leadership and direction to kitchen staff, fostering a positive and collaborative work environment. Inspire and motivate team members to excel in their roles, recognizing and rewarding their contributions. Conduct performance evaluations and provide ongoing training and development opportunities to support staff growth and career advancement. Qualifications: Proven experience as a Head Chef or Sous Chef in a similar culinary environment, with a track record of success in menu development and kitchen management. Culinary degree or equivalent professional certification preferred. Extensive knowledge of culinary techniques, ingredients, and flavor profiles, with a passion for creativity and innovation. Strong leadership and communication skills, with the ability to effectively delegate tasks and provide constructive feedback. Excellent organizational and time management abilities, with a keen attention to detail. Flexibility to work varied shifts Food handler's permit or certification in food safety and sanitation. If you're ready to showcase your culinary talents and make a lasting impact in a small market/café setting, we encourage you to apply for this exciting opportunity.