Chef

Eli’s Restaurant Group; Hamden (CT); On-site; USD 70,000 - 95,000; Full time

Job summary

Eli’s Restaurant Group in Hamden, Connecticut is seeking an experienced Executive Chef to lead the back-of-house team. The successful candidate will oversee kitchen operations, ensure food safety, and manage staff performance while fostering a positive work environment.

This role demands strong leadership, exceptional communication skills, and a passion for high-quality food preparation. Candidates must have managerial experience in high-volume kitchens and be proficient in Microsoft tools.

Qualifications

• 5+ years’ managerial experience in a high-volume restaurant.
• Experience with back of house administrative and managerial duties.
• Knowledgeable of cooking techniques for high quality food.

Responsibilities

• Manage the BOH team, ensuring smooth prep and service.
• Develop kitchen operations SOPs and manage food production.
• Oversee staff training, hiring, and performance management.

Skills

Leadership

Communication

Mentoring

Cost Management

Food Safety Certification

Tools

Microsoft Word

Microsoft Excel

Job description

Join the Eli’s Restaurant Group family! Our restaurants are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth.

The Executive Chef will support and lead the Sous Chefs in training and mentoring all BOH staff. S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required. It is required that the Chef and General Manager will maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant.

Responsibilities

Administrative

• Responsible for the execution and development of all company SOP
• Directly responsible for managing and systemizing all food production for their kitchen; Oversee inventory and purchasing of products
• Ensure food & labor cost goals for restaurant are met by utilizing company systems and procedures
• Oversee all ordering duties for food, paper, and cleaning supplies
• Work with Corporate to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members
• Work with Corporate to establish a talent pipeline through succession planning
• Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations
• Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining
• Interview, select and train all BOH
• In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution
• Approve all expenditures for all facility related repairs and maintenance
• Analyze real time sales data and food cost to make tactical decisions affecting near term profitability

Kitchen

• Oversee and manage the kitchen during prep and service ensuring that service runs smoothly
• In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food
• Ensure safety and proper sanitation procedures amongst all staff.
• Ensure that all staff and managers are trained and follow department of health protocols.
• Ensure all managers maintain necessary certifications
• Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure
• Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant
• Responsible for the development of the Sous Chefs in leadership, training, and technical skills
• Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in.

Requirements

• 5+ years’ managerial experience in a high-volume restaurant required
• Experience with back of house administrative and managerial duties a must
• Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale
• Proven ability in teaching and mentoring kitchen employees
• Exceptional communication and supervisory skills
• Food Handler’s Certification required
• Proficient in Microsoft Word and Excel
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment
• Have interpersonal skills to deal effectively with all business contacts
• Work varied shifts, including weekends and holidays
• Able to effectively communicate in both written and oral forms
• Experience with cost and labor management software a plus

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Eli’s reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.