Head Chef

Job Description Job Description The Head Chef leads a medium-sized kitchen team of 6-15 members, overseeing daily kitchen operations and maintaining high standards of food quality. Reporting directly to ownership, the role involves hands-on cooking, supervising staff, managing inventory, and coordinating with mostly local suppliers to ensure fresh and sustainable ingredients. This position requires great communication, strong leadership skills and a commitment to food safety and excellence. Candidate should thrive in a high pressure, fast paced environment, where we use teamwork and problem solving to overcome obstacles daily. Responsibilities Prepare and cook high-quality dishes consistent with the menu Supervise and train kitchen staff to maintain performance and skills Manage inventory and coordinate with local suppliers Ensure compliance with food safety and quality control standards Oversee daily kitchen operations and menu execution Lead team in time management and efficient workflow Required Qualifications Minimum 5 years of experience in culinary arts Preferred Qualifications Suffolk County Food Handlers Certificate Expertise in food preparation and kitchen management Strong knowledge of food safety compliance Proven team leadership and communication skills Effective time management abilities \nCompany Description Local clam bar featuring home made soup, big raw bar selection, fresh seafood, and hundreds to over a thousand freshly shucked clams daily. Company Description Local clam bar featuring home made soup, big raw bar selection, fresh seafood, and hundreds to over a thousand freshly shucked clams daily.