Top 254 Culinary lead Jobs in Greenwich, Ct

CDC/Sous
Chef David Burke —White Plains, NY
- $70,000 - $85,000 a year
- Full-time
- Spanish
- Mid-level
- 3 years
- Health insurance
- Paid time off
Quick Apply
Sous Chef
Leonard's Palazzo —Great Neck, NY
- $75,000 - $90,000 a year
- Weekends as needed
- Cooking
- Mid-level
- Mentoring
- Health insurance
- Dental insurance
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Assistant Kitchen Manager
Uncle Gs Management Corp. —Levittown, NY
- $20 - $25 an hour
- 8 hour shift
- 5 years
- English
- High school diploma or GED
- Health insurance
- Dental insurance
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4d
Kitchen Manager
The Shed Restaurant —Westbury, NY
- $65,000 - $75,000 a year
- Full-time
- Mid-level
- In-person
- Restaurant
- Paid training
- Health insurance
Quick Apply
Lead Line Cook
The Granola Bar —Darien, CT
- $18 - $20 an hour
- Part-time
- Bilingual
- Cooking
- Mid-level
- Paid training
- Employee discount
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Assistant Kitchen Manager
Uncle Gs Management Corp. —Yorktown Heights, NY
- $20 - $25 an hour
- 8 hour shift
- 5 years
- English
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
The Garden City Hotel —Garden City, NY
- $73,000 - $75,000 a year
- Full-time
- Customer service
- Research
- Mid-level
- Disability insurance
- Health insurance
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Sushi Chef II
Hana Brands —North Bergen, NJ
- $21 - $23 an hour
- Full-time
- English
- Mid-level
- Ability to stand for extended periods
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Kitchen Manager (overnight)
Uncle Gs Management Corp. —Melville, NY
- $75,000 - $95,000 a year
- Weekends as needed
- 5 years
- English
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
Sous Chef - Tatte Garden City
Tatte Bakery & Café —Garden City, NY
- $67,000 - $81,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Dental insurance
- Employee assistance program
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Sous Chef, Rye Brook
DIG INN —Rye Brook, NY
- $18 - $21 an hour
- Writing skills
- Mid-level
- Ability to lift 50 pounds
- Commuter assistance
- 401(k)
Quick Apply
14d
Event/Banquet Chef
Burning Tree Country Club Inc. —Greenwich, CT
- $75,000 - $85,000 a year
- Weekends as needed
- Mid-level
- 3 years
- Ability to climb stairs
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Restaurant Shift Leader, Rye Brook
DIG INN —Rye Brook, NY
- $18 - $21 an hour
- Hospitality
- Writing skills
- Mid-level
- Commuter assistance
- 401(k)
Quick Apply
14d
Toastique Back of House Team Member
Toastique Woodbury —Woodbury, NY
- From $17 an hour
- Part-time
- Culinary experience
- Cooking
- Café
- Paid training
Quick Apply
Restaurant General Manager
westchester restaurant group —Greenwich, CT
- $70,000 - $95,000 a year
- Full-time
- Bar
- Management
- Inventory control
- Paid time off
- Flexible schedule
Quick Apply
Fine Dining Executive Chef
Goodwin Recruiting —Old Greenwich, CT
- Full-time
- Bilingual
- 5 years
- Cooking
Quick Apply
13d
Bar operations manager
Daly’s Pub —Astoria, NY
- $65,000 - $75,000 a year
- Full-time
- Bar
- Cooking
- Mid-level
- Flexible schedule
Quick Apply
Executive Chef
Confidential —White Plains, NY
- $75,000 - $80,000 a year
- Full-time
- Mentoring
- In-person
- Senior level
- Health insurance
- 401(k)
Quick Apply
Sous Chef-Greenwich, CT
Goodwin Recruiting —Greenwich, CT
- $65,000 - $75,000 a year
- Full-time
- Mid-level
- 3 years
- Organizational skills
- Health insurance
- Dental insurance
Quick Apply
2d
Executive Chef/Kitchen Manager
Brownstone Pancake Factory —Edgewater, NJ
- $16 - $30 an hour
- 12 hour shift
- Bar
- Casual dining restaurant
- ServSafe
- Health insurance
- 401(k)
Quick Apply

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CDC/Sous

Chef David Burke -
White Plains, NY

Quick Apply

Job Details

Full-time
$70,000 - $85,000 a year

Benefits

Health insurance
Paid time off
Paid sick time

Qualifications

Menu planning
High school diploma or GED
Hiring
Task assignment
Kitchen stations
Time management

Full Job Description

CDC/ Sous Chef - Red Horse, by David Burke, White Plains, New York.

Red Horse is an esteemed culinary destination within the heart of White Plains, NY, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Chef de Cuisine to assist our Executive Chef in the supervision and coordination of activities concerning back-of-the-house operations and personnel.

As a Sous Chef at Red Horse, you will play a key role in ensuring the efficient production of

high-quality dishes before and during service hours. Responsible for overseeing BOH

operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and

other Sous Chefs in their absence.

Responsibilities:

 Taste food items routinely to ensure consistency and conformance to recipes and

appearance standards.

 Provide special attention to special guests and those with special needs.

 Train kitchen staff on all menu items and food production principles through constant

communication and accurate menu descriptions.

 Control food costs by maintaining product storage requirements, daily work sheets,

standardized recipes, and waste control procedures.

 Purchase food orders, ensuring proper quality and quantity of food items are available at

all times.

 Create daily specials in keeping with the restaurant’s style.

 Maintain product quality standards and consistency through hourly kitchen personnel.

 Step in as acting chef in any position necessary.

 Work the line when necessary.

 Expedite meals as they are prepared.

Communication:

 Use daily kitchen notes to communicate with the management team.

 Establish open lines of communication between FOH and BOH at all times.

 Collaborate with FOH personnel on menu changes, specials, and information regarding

shortages.

 Attend daily line up meetings, educating FOH personnel in product awareness and

cultivating long-term food knowledge.

 Lead by example and motivate through positive reinforcement.

 Be firm, fair, and consistent when involved with employee issues.

Service:

 Strive for guest satisfaction—maintain the goal of creating positive guest experiences.

 Maintain the integrity of every dish, regardless of time, price point, or level of difficulty.

 Organize and operate an efficient, professional service.

 Train and motivate all kitchen personnel in restaurant policies, procedures, and rules.

 Hold kitchen staff accountable for not following policies and procedures.

 Maintain a clean and organized BOH workspace.

Supervisory Responsibilities:

 Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff.

 Discipline and terminate staff as needed.

 Onboard new employees and ensure proper documentation is completed.

 Verify new employees in the online system.

 Provide positive feedback and constructive criticism as appropriate.

 Develop culinary talent by coaching and mentoring hourly staff.

 Maintain positive attitudes about all culinary aspects of the restaurant.

 Maintain all proper documentation of disciplinary actions and incident reports.

 Create and/or oversee the creation of the restaurant BOH Schedule.

 Conduct annual performance reviews for hourly staff.

Prep:

 Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the

execution of the corresponding prep.

 Ensure all food items are properly prepared.

 Ensure frozen products are pulled from the freezer at least two days in advance to

properly thaw.

 Orient, motivate, train, and educate all prep staff.

 Maintain the highest standards of quality and consistency with all prepped products.

 Sample food items daily to ensure consistency and conformance to recipes and

standards of appearance.

 Update and maintain the master prep list, market prep list, and station prep lists.

Recipe Books:

 Work with the Sous Chef /Executive Chef to ensure all recipes are documented and

accurate.

 Update and organize the recipe book as needed.

 Update new and revised recipes.

Qualifications:

High school diploma or GED.

Minimum 3 years of previous kitchen experience, with at least 2 years in a similar position.

Able to work well under pressure and be self-motivated.

Good organizational, time management, and delegation skills.

Strong written and verbal communication skills.

Spanish-speaking skills are a definite plus.

Salary & amp; Benefits: $70,000 - $85,000 per year, depending upon experience.

Health insurance.

Opportunities for professional growth.

Employee discounted dining.

Paid Sick Leave and Paid Time Off

Supportive and inclusive work environment.

Red Horse is an equal opportunity employer, welcoming candidates from diverse

backgrounds.

Job Type: Full-time

Pay: $70,000.00 - $85,000.00 per year

Benefits:

Health insurance
Paid time off

Work Location: In person

Quick Apply

Refine Your Search

culinary lead jobs in greenwich, ct

CDC/Sous

Sous Chef

Assistant Kitchen Manager

Kitchen Manager

Lead Line Cook

Assistant Kitchen Manager

Sous Chef

Sushi Chef II

Kitchen Manager (overnight)

Sous Chef - Tatte Garden City

Sous Chef, Rye Brook

Event/Banquet Chef

Restaurant Shift Leader, Rye Brook

Toastique Back of House Team Member

Restaurant General Manager

Fine Dining Executive Chef

Bar operations manager

Executive Chef

Sous Chef-Greenwich, CT

Executive Chef/Kitchen Manager

I want to receive the latest job alert for culinary lead in greenwich, ct

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