CHEF DE CUISINE (Kid Shelleen's Branmar Plaza) *Immediate opening*
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Supplemental Insurance
basic life insurance
accidental death and dismemberment insurance
Paid vacation
Dining Discounts
Professional development opportunities
Job Description
Harry's Hospitality Group (HHG) is a distinguished and award-winning culinary organization rooted in Wilmington, Delaware since 1988. HHG has garnered renown for its exceptional food quality, impeccable service, and an inviting atmosphere that creates memorable dining experiences. The company operates across three iconic locations: Harry's Savoy Grill, Kid Shelleen's Charcoal House & Saloon in Trolley Square, and Kid Shelleen's in Branmar Plaza. Each venue is celebrated for its unique ambiance and culinary artistry, blending tradition with contemporary dining to satisfy a broad spectrum of guests. Committed to maintaining its legacy, HHG continuously evolves its menu and service offerings while upholding... Show More
Job Requirements
- minimum 5-7 years of professional culinary experience
- at least 3 years in a leadership role
- culinary degree or equivalent apprenticeship or experience
- valid ServSafe Manager certification or equivalent
- ability to read and write for effective communication
- ability to stand for long shifts in high-temperature environments
- ability to lift up to 50-60 lbs frequently
- flexible availability including nights, weekends, and holidays
- comfortable working in hot, humid, and high-noise kitchen environments
Job Qualifications
- culinary degree from an accredited institution or equivalent experience
- minimum 5-7 years of professional culinary experience
- at least 3 years in a leadership role such as chef de cuisine or sous chef
- valid ServSafe Manager certification or equivalent
- mastery of advanced cooking techniques and professional knife skills
- proficiency with restaurant management and POS systems
- strong leadership, time management, and communication skills
Job Duties
- direct all culinary activities at the location
- develop and innovate menus with fresh seasonal ingredients
- oversee food production ensuring quality control
- mentor and manage kitchen staff
- manage inventory and food costing
- ensure compliance with safety and sanitation standards
- utilize restaurant management and POS software to optimize operations
OysterLink connects hospitality employers and applicants.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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