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About this job

Position Summary : The Head Chef is a key member of the senior staff team advising the General Manager and senior management on the daily operations that impact Elm City Community Market. The Head Chef is responsible for the oversight and development of strategic initiatives for the following departments: Deli, Prepared Foods, Cheese, Meat, Seafood and Catering. Elm City Community Market is searching for a true culinarian who possesses a deep love of food, an entrepreneurial spirit, and proven leadership skills in the culinary operations of a growing community market. This unique opportunity combines catering, culinary service and healthy affordable groceries. This opportunity requires all of the skills of a Head Chef/Production Manager, and R+D professional in one. You will oversee menu development and food production of our operation. You will be responsible for creating and executing a delightful dining and shopping experience for both the discerning foodie and the casual eater. In this role, you will manage a team and be responsible for extremely high standards of quality, creativity, cost management and food safety. This concept is very special and different from other prepared meal delivery concepts, and seeking a culinary professional who shares their vision. The Head Chef must also have the capability of handling sudden situations that arise, such as staff or customer complaints, managing inventory and all staff concerns.

Key Duties/Essential Job Functions:

  • Plans and develops short and long-range departmental objectives and secures approval for implementation of plans and budgets necessary to meet agreed-upon goals.
  • Proposes departmental program changes as necessary in order to maintain efficiency and effectiveness of departmental operations.
  • Develops implements and administers department policies and procedures; confers with the Human Resource Manager to develop policies and procedures to ensure efficient guidelines are applied.
  • Provide guidance and expertise to operating a clean, safe, organized and profitable operation.
  • Interviews, hires, trains (or monitors training of), evaluates the performance of and, when necessary, disciplines and discharges subordinate supervisory personnel. Reviews recommendations of subordinate supervisory and managerial personnel regarding associate relations matters and assists the Human Resource Manager in resolving complex problems.
  • Makes recommendations to the Human Resource Manager concerning wage and salary adjustments, hiring, termination, transfers, etc.
  • Must possess strong interpersonal skills necessary to communicate effectively with various personnel, vendors and other professional personnel when negotiating acquisition of supplies and equipment.
  • Must be knowledgeable of local, state health, sanitation and safety codes. Demonstrates proficiency in food handling, preparation, cooking, service and operation of all kitchen equipment.
  • Follow proper receiving, storage, and preparation techniques to ensure that all food items are maintained at a high quality until consumed.
  • Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings.
  • Provide support and mentorship to culinary team members. Improve execution on menu items through side-by-side coaching and creating a culinary training plan.
  • Implement strategies to create an atmosphere that will attract and retain customers.
  • Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures follows HACCP standards.
  • Participate in associate meetings, reviews and development.
  • Understand and implement safety procedures as required by local, state and federal guidelines.
  • Perform other duties as assigned.

Physical Demands:

The associate is required to be on his/her feet for extended periods. The associate must frequently lift and/or move up to 50 pounds.

Work Environment:

The associate must be able to meet deadlines with severe time constraints.

Required Education and Experience:

  • Excellent written and verbal communication
  • Working knowledge of computer applications
  • Self-motivated, with a strong work ethic and drive to meet and exceed objectives
  • Associates degree in Culinary Arts and/or Bachelor’s degree in Food and Nutrition
  • Bi-lingual (a plus)
  • Certification is ServSafe
  • Approximately five to seven years’ management experience necessary, with at least two years in a supervisory capacity, including experience in catering
  • Extensive Restaurant Experience within a leading role, particularly in New York City.

Job Type: Full-time

Required education:

  • Associate