Top 443 Restaurant staff Jobs in Weston, 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
Floor Manager
Bedford Post Tavern —Bedford, NY
- $75,000 a year
- Part-time
- Sales
- Mid-level
- Cleaning
- Paid training
- Commuter assistance
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Restaurant & Banquet Server (1+yrs exp required)
Salem Golf Club —North Salem, NY
- From $17.50 an hour
- Part-time
- No high school diploma
- High school diploma or GED
- Driver's License
Quick Apply
Lead Line Cook
The Granola Bar —Darien, CT
- $18 - $20 an hour
- Part-time
- Bilingual
- Cooking
- Mid-level
- Paid training
- Employee discount
Quick Apply
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
F&B Supervisor
Great River Golf Club —Milford, CT
- $21 - $23 an hour
- 8 hour shift
- Mid-level
- Supervising experience
- In-person
- Paid training
- Employee discount
Quick Apply
2d
Cook
GE Brown —Bedford, NY
- $19 - $20 an hour
- Part-time
- Culinary experience
- Food service experience
- US work authorization
- Health insurance
- 401(k)
Quick Apply
General Manager
7th Street Burger —Stamford, CT
- $67,000 - $75,000 a year
- Weekends as needed
- Spanish
- Mid-level
- Quick service & fast food restaurant
- Profit sharing
- Health insurance
Quick Apply
10d
Line Cook
The Granola Bar —Greenwich, CT
- $19 - $21 an hour
- Weekends as needed
- Cooking
- Restaurant
- Entry level
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Sous Chef / Line Cook - 5 Years experience
195 Oenoke Hotel LLC - The Roger Sherman Inn —New Canaan, CT
- From $68,000 a year
- Weekends as needed
- Supervising experience
- In-person
- Senior level
Quick Apply
9d
Experienced Line Cook
TacoDia —Newtown, CT
- $17.50 - $20.00 an hour
- Full-time
- Background check
- Cooking
- Mid-level
Quick Apply
Assistant Manager - Bar and Restaurant
Trevi Lounge —Fairfield, CT
- $22.50 - $30.00 an hour
- Full-time
- Bar
- Mid-level
- In-person
Quick Apply
10d
Lykos Taverna seeks experienced GM
Lykos Taverna —Darien, CT
- From $90,000 a year
- Urgently hiring
- Inventory management
- 5 years
- Restaurant management
- Health insurance
- 401(k) matching
Quick Apply
Bar Manager
Roton Point Association —Norwalk, CT
- $20 - $25 an hour
- Part-time
- Bar
- Mid-level
- Cash register
- Paid training
- Paid time off
Quick Apply
12d
Server and Support Staff
Confidential —Pleasantville, NY
- $11.35 an hour
- Part-time
- Serving
- Bar
- US work authorization
Quick Apply
1d
Restauant Manager - Fairfield
Advanced Hospitality —Fairfield, CT
- $60,000 - $65,000 a year
- Weekends as needed
- Spanish
- ServSafe
- English
- Disability insurance
- Health insurance
Quick Apply
Restaurant Manager - Stamford
Advanced Hospitality —Stamford, CT
- $60,000 - $65,000 a year
- Weekends as needed
- Spanish
- ServSafe
- English
- Disability insurance
- Health insurance
Quick Apply
General Manager
Papa Johns —Danbury, CT
- Weekends as needed
- Sales
- ServSafe
- High school diploma or GED
- Paid training
- Paid holidays
Quick Apply
Restaurant ASST. MANAGER Ganby/Canton
ZEN RESTAURANT GROUP —Connecticut
- $25 - $35 an hour
- Full-time
- Hospitality
- Microsoft Outlook
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Manager/Cashier
Flat Out Burger —Fairfield, CT
- $17 - $22 an hour
- Weekends as needed
- Basic math
- Mid-level
- In-person
- Employee discount
Quick Apply
4d

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restaurant staff jobs near weston, ct

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

restaurant staff jobs in weston, ct

CDC/Sous

Floor Manager

Restaurant & Banquet Server (1+yrs exp required)

Lead Line Cook

Assistant Kitchen Manager

F&B Supervisor

Cook

General Manager

Line Cook

Sous Chef / Line Cook - 5 Years experience

Experienced Line Cook

Assistant Manager - Bar and Restaurant

Lykos Taverna seeks experienced GM

Bar Manager

Server and Support Staff

Restauant Manager - Fairfield

Restaurant Manager - Stamford

General Manager

Restaurant ASST. MANAGER Ganby/Canton

Manager/Cashier

I want to receive the latest job alert for restaurant staff in weston, ct

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