Head Chef

Mecha Noodle Bar; Norwalk (CT); On-site; USD 65,000 - 90,000; Full time

Job summary

Landed in Norwalk, CT is seeking a Head Chef to oversee kitchen operations, manage production, food cost, labor scheduling, and ensure top quality and safety standards. You will lead BOH staff and coordinate with FOH to deliver an outstanding guest experience.

The role requires strong leadership, inventory control, and hands-on line work in a fast-paced environment. Competitive compensation and growth opportunities offered.

Qualifications

• At least two years of kitchen manager experience.
• Equivalent combination of relevant education and/or experience considered.
• Ability to work in high-stress environment.
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction.

Responsibilities

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and to specifications.
• Ensures kitchen runs in accordance with health, safety, and hygiene codes and maintains a high health score.
• Motivates team to create a positive and productive environment.
• Manages labor and schedules to meet business needs and standard labor guidelines.
• Oversees ordering, production, and waste processes to control food cost and freshness.
• Maintains and inspects kitchen equipment and utensils; coordinates with management for repairs.
• Collaborates with FOH and BOH to deliver an excellent guest experience.
• Maintains kitchen budget and conducts period end inventory.

Skills

Kitchen management

Team leadership

Food cost control

Safety compliance

Communication

Job description

Position Summary - Head Chef

The Head Chef will oversee the kitchen operation and team. They will manage production, food cost, labor/scheduling, food quality, and prepare and coordinate food ordered by patrons.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, handled with quality care and according to Mecha specifications or requests in a sanitized area.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Maintains a Department of Health score of 95 or better
• Certified in Serve Safe or other QFO certificate
• Ensures a safe workplace environment stressing proper safety measures while performing tasks
• Motivates team to create a positive and productive environment.
• Procure, hire, teach / train and develop team members at every position in BOH
• Manages labor and schedules appropriately to meet the needs of the business and follow the required labor standards of the BOH.
• Manages ordering, production, and waste processes to ensure food cost meets Mecha’s allotted standard.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed
• Partners with all management and team members in FOH and BOH to support a cohesive team focused on creating a great guest experience.
• Maintains kitchen budget and conducts period end inventory
• Performing other work-related duties as assigned – Including working the line, doing prep, and executing quality control

Minimum Qualifications (Knowledge, Skills, and Abilities)

• At least two years of kitchen manager experience required
• Equivalent combination of relevant education and/or experience considered
• Ability to work in high-stress environment
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or listen. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Employees are regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to potential modification to allow reasonable accommodation for individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.