Chef/Managing Partner

$60,000 - $70,000/Yr

Pi Restaurant Consulting - North Branford, CT

Full-time - Mid Level

North Branford, CT

About the position

We are seeking a talented and experienced Chef/Manager to lead our culinary team and oversee front of house operations at our busy long-established restaurant. This managing partner position includes a profit share opportunity after successful integration into our team. The Chef will be responsible for overseeing kitchen operations, food preparation, and ensuring the highest standards of food quality and presentation, while the Manager will oversee all operations inside the building, including customer service and building maintenance.

Responsibilities

• Help create a menu that aligns with the restaurant concept, incorporating seasonal and locally sourced ingredients when possible.
• Develop recipes, portion specifications, and food preparation guidelines to ensure consistency and high-quality standards.
• Lead, inspire, and mentor a team of kitchen staff, fostering a collaborative and positive work environment.
• Train and educate kitchen staff on proper food handling, cooking techniques, and safety procedures.
• Maintain a strong focus on cost control, inventory management, and waste reduction.
• Personally oversee the preparation, cooking, and plating of dishes to maintain consistency and ensure exceptional taste and presentation.
• Ensure that all dishes are prepared and served according to established recipes and portioning guidelines.
• Maintain a strong attention to detail in food presentation, ensuring that each dish meets standards.
• Continually strive for innovation and improvement in menu offerings to keep the dining experience fresh and exciting.
• Monitor and manage kitchen operations, including scheduling, staffing, and workflow coordination.
• Collaborate with the front-of-house staff to ensure smooth service and timely delivery of food to guests.
• Regularly inspect food supplies, equipment, and storage areas to maintain cleanliness, organization, and compliance with food safety regulations.
• Implement and maintain standardized kitchen procedures, including portion control, food storage, and preparation methods.
• Oversee Catering & Holidays Platter Development and manage staffing levels for successful event execution.
• Conduct regular food tastings and quality checks to ensure consistent flavors, textures, and overall culinary excellence.
• Respond promptly and effectively to guest feedback and complaints, taking appropriate corrective actions to address any concerns.
• Collaborate with management to implement and maintain high standards of food quality, hygiene, and safety.
• Oversee front of house service and training of front of house staff.
• Manage nightly deposit consolidation and building maintenance.
• Enforce cleaning schedules and develop schedules within budget guidelines.

Requirements

• Proven experience working as a Head Chef, Sous Chef, or in a similar culinary leadership role within a bar and grille, pub, or casual dining establishment.
• Extensive knowledge of culinary techniques, flavor profiles, and menu development.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to collaborate effectively with staff and interact with guests.
• Knowledge of food safety regulations and best practices.
• Ability to work in a fast-paced environment while maintaining composure and delivering high-quality results.
• Creativity and passion for culinary arts, with a focus on continuously enhancing the dining experience.
• Flexibility to work evenings, weekends, and holidays as required.

Benefits

• Paid time off