What are the responsibilities and job description for the Executive Chef position at The Benjamin Restaurant - Ridgefield, CT?
Job Summary: As the Executive Chef, you will be the driving force behind our restaurant and events operations. Your primary role will be to be an execution chef. You will oversee all aspects of culinary management, from working with restaurant owners on menu creation and ingredient sourcing to staff supervision and kitchen maintenance. Your leadership will be crucial in ensuring the highest quality of food and service, while fostering a positive and collaborative work environment.
Key Responsibilities:
• Menu Development: Work with ownership to create and design innovative menus that reflect our culinary vision and align with seasonal ingredients and customer preferences.
• Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring adherence to quality standards and consistency.
• Work with Events Director and General Manager to execute contracted events including but, not limited to weddings, baby showers, corporate catering, on and offsite events, etc.
• Staff Leadership: Recruit, train, and manage kitchen staff. Foster a positive and collaborative team environment while ensuring adherence to health and safety regulations.
• Inventory Control: Manage inventory and ordering of supplies, maintaining cost control and minimizing waste.
• Quality Assurance: Monitor food quality and presentation to ensure it meets the highest standards. Address and resolve any issues that arise promptly.
• Innovation: Stay current with culinary trends and incorporate new techniques and dishes to keep the menu fresh and exciting.
Qualifications:
• Proven experience as an Executive Chef or in a similar role within a upscale dining establishment.
• Must have experience with events, catering, weddings
• Culinary degree or equivalent professional experience.
• Strong leadership and team management skills.
• Expertise in various cooking techniques and cuisines.
• Excellent organizational and time-management abilities.
• Knowledge of food safety and sanitation regulations.
• Creative and passionate about food and cooking.
• Ability to work in a fast-paced, high-pressure environment.
Key Responsibilities:
• Menu Development: Work with ownership to create and design innovative menus that reflect our culinary vision and align with seasonal ingredients and customer preferences.
• Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring adherence to quality standards and consistency.
• Work with Events Director and General Manager to execute contracted events including but, not limited to weddings, baby showers, corporate catering, on and offsite events, etc.
• Staff Leadership: Recruit, train, and manage kitchen staff. Foster a positive and collaborative team environment while ensuring adherence to health and safety regulations.
• Inventory Control: Manage inventory and ordering of supplies, maintaining cost control and minimizing waste.
• Quality Assurance: Monitor food quality and presentation to ensure it meets the highest standards. Address and resolve any issues that arise promptly.
• Innovation: Stay current with culinary trends and incorporate new techniques and dishes to keep the menu fresh and exciting.
Qualifications:
• Proven experience as an Executive Chef or in a similar role within a upscale dining establishment.
• Must have experience with events, catering, weddings
• Culinary degree or equivalent professional experience.
• Strong leadership and team management skills.
• Expertise in various cooking techniques and cuisines.
• Excellent organizational and time-management abilities.
• Knowledge of food safety and sanitation regulations.
• Creative and passionate about food and cooking.
• Ability to work in a fast-paced, high-pressure environment.
Salary : $75,000 - $95,000