Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Extensive training program
Career Development
Employee Discounts
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Monthly bonus
Job Description
Join our team at one of Connecticut's premier upscale dining destinations, a well-established and highly regarded restaurant known for its commitment to quality, innovation, and exceptional guest experiences. This distinguished fine dining establishment has earned a reputation for culinary excellence, blending classic techniques with modern creativity to deliver memorable dining moments for guests. The restaurant's commitment to a high standard of service, elegant ambiance, and culinary innovation makes it a sought-after destination for both locals and visitors seeking a premium gastronomic experience. The team is composed of passionate professionals who value creativity, teamwork, and a "Do Whatever It Takes" attitude,... Show More
Job Requirements
- Minimum of 2 years managerial experience in upscale or fine dining kitchens
- strong understanding of kitchen operations and inventory control
- ability to manage food and labor costs effectively
- knowledge of sanitation procedures and OSHA regulations
- excellent interpersonal and leadership skills
- commitment to teamwork and guest satisfaction
- ability to work in a fast-paced environment under pressure
Job Qualifications
- At least 2 years of managerial experience in culinary arts within an upscale or fine dining environment
- strong knowledge of kitchen operations including inventory control, food and labor cost management, and product quality
- excellent leadership, communication, and conflict resolution skills
- demonstrated history of professional stability and a robust work ethic in culinary arts
- culinary degree from an accredited program is a plus
Job Duties
- Lead by example with a hands-on management style and a commitment to excellence in guest satisfaction
- assist the Executive Chef in supervising and developing back-of-house staff
- ensure proper planning and execution to meet or exceed budgeted labor and cost targets
- oversee weekly and monthly inventory processes and food supply ordering
- maintain strict adherence to sanitation procedures and OSHA regulations
- support ongoing staff training and career development initiatives
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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