Head Chef

Eli's Restaurant Group - New Haven, CT


EXECUTIVE CHEF Job Description
Work Week: 5 days, 50-55 hours weekends and holidays

Responsible for all food production including but not limited to ala carte, banquet/delivery and off-premise functions, and other outlets. Develop menus, food purchasing and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Individual must be self-driven, creative and poses strong culinary skills with the ability to manage and develop a large team.
Oversee all restaurant production.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Understand employee positions well enough to perform duties in their absence or make appropriate replacement to fill gaps.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times to meet or exceed local health department requirements
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Maintain standard recipes and techniques for food preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Attends food and beverage staff and management meetings.
Consults with the Sales Director about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Perform physical inventory as directed
Oversee receiving food products to assure that quality standards are consistently attained. Adhere to policies and procedures to enhance and measure quality; continually updates
written policies and procedures to reflect approved techniques, equipment and terminology.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff. Perform other duties as directed.

Interview, select, train, supervise, counsel and discipline all employees in the department. Provide, develop, train, and maintain a professional work force.
Ensure all services to members are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
Ability to produce a high volume of work in a timely manner.
Ability to come to work regularly and on time, to follow directives, to take criticism, good communication skills with co-workers and supervisors and guests, refrain from abusive and/or violent language and behavior.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
Ability to demonstrate excellent written and verbal communication in English, analyze, and interpret general business periodicals, professional journals, technical procedures, or regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, suppliers and employees.
Working knowledge of various computer software programs, MS word, excel, Outlook etc.
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is required to stand or walk approx. 80% of the time
The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required
by this job include close vision and distance vision.
Serve Safe Certified

Job Type: Full-time

Salary: $52,000.00 to $65,000.00 /year


  • High level sous or chef: 3 years (Preferred)

Work Location:

  • One location