Executive Pos Implementation Jobs in Connecticut

Head Chef 

Casual Dining Restaurant

Position Overview

We are seeking an experienced and passionate Executive Chef to lead our culinary team at our casual dining restaurant. This is an exceptional opportunity to develop and execute innovative menu concepts while maintaining high standards of food quality, consistency, and customer satisfaction. The Executive Chef will oversee all kitchen operations, manage staff, control costs, and play a key role in building the restaurant's reputation.

Key Responsibilities

• Menu Development & Execution: Create, test, and implement seasonal menus that align with restaurant concept and customer preferences; ensure consistency across all dishes

• Kitchen Management: Oversee daily kitchen operations, manage food prep schedules, maintain kitchen cleanliness and organization, and ensure adherence to health and safety regulations

• Staff Leadership: Recruit, train, and supervise kitchen staff; conduct performance evaluations; mentor junior culinary staff to develop their skills

• Food Quality Control: Monitor food quality, taste, and presentation standards; implement quality assurance procedures; address customer complaints regarding food

• Cost Control: Manage food costs and portion control; work with management on pricing strategies; minimize food waste and monitor inventory

• Vendor Relations: Evaluate and select quality food suppliers; negotiate pricing; manage supplier relationships to ensure timely deliveries

• Special Events: Design and execute menus for catering, special events, and promotions

• Health & Safety: Ensure full compliance with local health codes and food safety regulations; maintain documentation and conduct staff training

Required Qualifications

• Minimum 5 years of professional culinary experience, with at least 2 years in an Executive Chef or leadership role

• Culinary degree from accredited school or equivalent industry experience

• Proven expertise in menu development and food cost management

• Strong leadership skills and ability to manage diverse kitchen teams

• Current food handler certification; ServSafe or equivalent food safety certification preferred

• Knowledge of current food trends and techniques in casual dining

• Excellent organizational and time management skills

Preferred Qualifications

• Experience with POS systems and restaurant management software (Toast, Square, etc.)

• Knowledge of local sourcing and seasonal ingredients

• Experience opening a new restaurant or launching new concepts

• Familiarity with dietary restrictions and specialized cuisines

Key Competencies

• Culinary Expertise & Creativity

• Leadership & Team Building

• Budget Management & Cost Control

• Quality Assurance

• Communication & Customer Focus

• Problem-Solving & Decision-Making

Work Environment

This position requires working in a fast-paced kitchen environment. The Executive Chef must be comfortable with standing for extended periods, working during peak service times, and managing high-stress situations. Schedule includes weekends and occasional evenings.