Chef

Confidential; Delaware City (DE); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

Performance-based bonus opportunity

Direct reporting relationship with own

Job summary

Confidential is seeking an experienced culinary professional to lead our kitchen operations. The role requires hands-on leadership, proven menu development skills, cost control, and the ability to implement systems that deliver consistently excellent food.

You will direct all back-of-house operations, create seasonal menus, manage food cost and labor, supervise purchasing and scheduling, and report weekly to ownership.

Qualifications

• Five or more years of progressive kitchen leadership experience.
• Experience managing a high-volume, full-service restaurant.
• Strong knowledge of food costing, labor management and inventory control.
• Demonstrated ability to create practical, profitable menus.
• Excellent leadership, communication and organizational skills.
• Ability to establish systems and hold employees accountable.
• Comfortable working hands-on during busy restaurant service.
• Experience with restaurant POS and scheduling software preferred.

Responsibilities

• Direct all back-of-house operations and personnel.
• Develop seasonal menus, daily specials and new menu concepts.
• Create and maintain standardized recipes, portions and plate presentations.
• Manage food costing, menu pricing recommendations and profitability.
• Oversee purchasing, vendor relationships, inventory and waste reduction.
• Develop kitchen schedules and control labor costs.
• Recruit, hire, train, evaluate and manage kitchen employees.
• Establish and enforce kitchen operating procedures.
• Maintain food quality, safety, sanitation and efficient service.
• Develop kitchen managers and establish accountability throughout the department.
• Prepare and present weekly operational and financial reports to ownership.

Skills

Back-of-house operations

Leadership

Menu costing

Inventory control

Labor management

Scheduling

Staff development

Systems implementation

Tools

POS systems

Scheduling software

Job description

An established waterfront restaurant in Delaware, is seeking an experienced culinary professional to assume complete leadership of our kitchen operations.

We are not simply looking for a talented chef. We are seeking a proven restaurant operator who can lead a team, develop profitable menus, control costs, establish systems and deliver consistently excellent food.

Position Responsibilities

• Direct all back-of-house operations and personnel.

• Develop seasonal menus, daily specials and new menu concepts.

• Create and maintain standardized recipes, portions and plate presentations.

• Manage food costing, menu pricing recommendations and profitability.

• Oversee purchasing, vendor relationships, inventory and waste reduction.

• Develop kitchen schedules and control labor costs.

• Recruit, hire, train, evaluate and manage kitchen employees.

• Establish and enforce kitchen operating procedures.

• Maintain food quality, safety, sanitation and efficient service.

• Develop kitchen managers and establish accountability throughout the department.

• Prepare and present weekly operational and financial reports to ownership.

Qualifications

• Five or more years of progressive kitchen leadership experience preferred.

• Experience managing a high-volume, full-service restaurant.

• Strong knowledge of food costing, labor management and inventory control.

• Demonstrated ability to create practical, profitable menus.

• Excellent leadership, communication and organizational skills.

• Ability to establish systems and hold employees accountable.

• Comfortable working hands-on during busy restaurant service.

• Experience with restaurant POS and scheduling software preferred.

What We Offer

• Competitive annual salary of $70,000-$85,000, based on qualifications.

• Performance-based bonus opportunity.

• Direct reporting relationship with ownership.

• Significant autonomy in managing culinary operations.

• Opportunity to shape the future of an established waterfront restaurant.