Chef

Hamden, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Retirement Plan

Paid Time Off

career training

Employee Discounts

flexible schedule

performance bonuses

Job Description

Eli's Restaurant Group is a renowned family of restaurants celebrated for its exceptional food quality, outstanding service, and commitment to creating great workplaces. Known for fostering creativity, passion, and dedication among its employees, the group emphasizes not only the culinary excellence it delivers to guests but also the empowerment and growth of its team. The organization offers top-notch benefits, extensive career-long training, and development opportunities, making it an ideal environment for individuals passionate about pursuing a career in the restaurant industry and growing within a supportive and dynamic team setting.

At the heart of Eli's Restaurant Group is a ... Show More

Job Requirements

5 plus years’ managerial experience in a high-volume restaurant required
Experience with back of house administrative and managerial duties a must
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

Five plus 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
Have interpersonal skills to deal effectively with all business contacts
Able to effectively communicate in both written and oral forms
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 Criteria

Experience

Mid Level (3-7 years)

Job Location

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