Chef

Waterbury, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $49,700.00 - $70,600.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Career Development

training programs

Employee Discounts

Retirement Plan

flexible scheduling

Job Description

Eli's Restaurant Group is a renowned collection of dining establishments celebrated for their commitment to delivering exceptional food and outstanding service. Known as great places to work, Eli's Restaurants foster a culture rooted in creativity, passion, and a strong work ethic. The organization values its employees deeply, rewarding them with excellent benefits, continuous career-long training, professional development opportunities, and clear pathways for growth within the company. With a focus on maintaining high standards across all facets of the dining experience, Eli's Restaurant Group offers a supportive and dynamic environment for culinary professionals seeking to advance their careers.\n\nThe Executive Chef role... Show More

Job Requirements

5+ years managerial experience in a high-volume restaurant
Experience with back of house administrative and managerial duties
Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale
Proven ability in teaching and mentoring kitchen employees
Exceptional communication and supervisory skills
Food Handler's Certification required
Proficient in Microsoft Word and Excel
Ability to demonstrate quick thinking and adaptability in a constantly changing environment
Have interpersonal skills to deal effectively with all business contacts
Work varied shifts, including weekends and holidays
Able to effectively communicate in both written and oral forms
Experience with cost and labor management software a plus

Job Qualifications

5+ years managerial experience in a high-volume restaurant
Experience with back of house administrative and managerial duties
Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale
Proven ability in teaching and mentoring kitchen employees
Exceptional communication and supervisory skills
Food Handler's Certification
Proficient in Microsoft Word and Excel
Ability to demonstrate quick thinking and adaptability in a constantly changing environment
Interpersonal skills to deal effectively with all business contacts
Experience with cost and labor management software a plus

Job Duties

Responsible for the execution and development of all company SOP
Directly responsible for managing and systemizing all food production for their kitchen
Oversee inventory and purchasing of products
Ensure food and labor cost goals for restaurant are met by utilizing company systems and procedures
Oversee all ordering duties for food, paper, and cleaning supplies
Work with Corporate to establish appropriate staffing pars
Oversee interviews, selection, hiring of all BOH team members
Work with Corporate to establish a talent pipeline through succession planning
Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations
Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining
Interview, select and train all BOH
In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution
Approve all expenditures for all facility related repairs and maintenance
Analyze real time sales data and food cost to make tactical decisions affecting near term profitability
Oversee and manage the kitchen during prep and service ensuring that service runs smoothly
In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food
Ensure safety and proper sanitation procedures amongst all staff
Ensure that all staff and managers are trained and follow department of health protocols
Ensure all managers maintain necessary certifications
Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure
Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant
Responsible for the development of the Sous Chefs in leadership, training, and technical skills
Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: