Culinary Director: Menu Innovation & Team Leader

Advanced Hospitality Systems; Hartford (CT); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Short-Term Disability

Long-Term Disability

Group Life Insurance

Sick Time & Vacation Time/Paid TimeOff

Job summary

Advanced Hospitality Systems seeks an Executive Sous Chef to lead daily kitchen operations, develop menu items, and mentor back-of-house staff. You will ensure quality, hygiene, and efficient service while managing costs and inventory.

Today’s role requires hands-on leadership in a fast-paced dining setting, with strong culinary training and ServSafe certification preferred. In-person, full-time schedule and regional travel as needed.

Qualifications

• High school diploma or GED (required).
• Culinary training or Associate Degree preferred but not required.
• Minimum 2–3 years in a leadership role in a full-service restaurant kitchen.
• ServSafe Certification.

Responsibilities

• Manage all activities within the kitchen.
• Be a teacher and mentor to all back-of-house employees.
• Collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
• Train kitchen personnel in cleanliness and sanitation.
• Control food costs to budgeted levels.
• Conduct daily line checks to ensure food is prepared to company standards.
• Supervise and inspect all prep procedures to ensure company recipes are followed.
• Maintain a clean and safe environment while training staff on food preparation, storage, and equipment usage.
• Ensure food products, presentation, and plating are of the highest quality and prepared in a timely manner.
• Maintain responsibility for food quality, food service, and presentation while adhering to recipes and SOPs.
• Place food orders and conduct end-of-period inventory counts.
• Monitor refrigeration and storage operations through proper product rotation to minimize spoilage.
• Recognize and cultivate future culinary leaders from within the back-of-house team.
• Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
• Effectively communicate with managers and staff in a fast-paced restaurant environment.
• Possess the ability to take direction and feedback and use it to improve future performance.

Skills

Food safety

Knife skills

Cost analysis

Education

High school diploma or GED

Culinary training/Associate Degree

Tools

Microsoft Office

Brink POS

Job description

Advanced Hospitality Systems seeks an Executive Sous Chef to lead daily kitchen operations, develop menu items, and mentor back-of-house staff. You will ensure quality, hygiene, and efficient service while managing costs and inventory.

Today’s role requires hands-on leadership in a fast-paced dining setting, with strong culinary training and ServSafe certification preferred. In-person, full-time schedule and regional travel as needed.