Head Chef / Kitchen Manager - Sandpiper East Haven

Job Description

Job Description

Position Overview: We are seeking a talented and experienced Chef to lead our culinary team at our vibrant restaurant and bar. As the Chef, you will be responsible for overseeing the kitchen operations, menu development, food preparation, and ensuring the highest standards of food quality and presentation. Your exceptional culinary skills, leadership abilities, and passion for creating delicious dishes will be instrumental in elevating our establishment's reputation and ensuring a memorable dining experience for our patrons.

Responsibilities:

· Culinary Leadership:

• Help create a menu that aligns with the restaurant/bar concept, incorporating seasonal and locally sourced ingredients when possible.
• Develop recipes, portion specifications, and food preparation guidelines to ensure consistency and high-quality standards.
• Lead, inspire, and mentor a team of kitchen staff, fostering a collaborative and positive work environment.
• Train and educate kitchen staff on proper food handling, cooking techniques, and safety procedures.
• Maintain a strong focus on cost control, inventory management, and waste reduction.

· Food Preparation and Presentation:

• Personally oversee the preparation, cooking, and plating of dishes to maintain consistency and ensure exceptional taste and presentation.
• Ensure that all dishes are prepared and served according to established recipes and portioning guidelines.
• Maintain a strong attention to detail in food presentation, ensuring that each dish meets standards.
• Continually strive for innovation and improvement in menu offerings to keep the dining experience fresh and exciting.

· Kitchen Operations:

• Monitor and manage kitchen operations, including scheduling, staffing, and workflow coordination.
• Collaborate with the front-of-house staff to ensure smooth service and timely delivery of food to guests.
• Regularly inspect food supplies, equipment, and storage areas to maintain cleanliness, organization, and compliance with food safety regulations.
• Implement and maintain standardized kitchen procedures, including portion control, food storage, and preparation methods

Quality Assurance:

• Conduct regular food tastings and quality checks to ensure consistent flavors, textures, and overall culinary excellence.
• Respond promptly and effectively to guest feedback and complaints, taking appropriate corrective actions to address any concerns.
• Collaborate with management to implement and maintain high standards of food quality, hygiene, and safety.