Head Chef

The Head Chef leads a medium-sized kitchen team of 6-15 members, overseeing daily kitchen operations and maintaining high standards of food quality. Reporting directly to ownership, the role involves hands-on cooking, supervising staff, managing inventory, and coordinating with mostly local suppliers to ensure fresh and sustainable ingredients. This position requires great communication, strong leadership skills and a commitment to food safety and excellence. Candidate should thrive in a high pressure, fast paced environment, where we use teamwork and problem solving to overcome obstacles daily.

Responsibilities

• Prepare and cook high-quality dishes consistent with the menu
• Supervise and train kitchen staff to maintain performance and skills
• Manage inventory and coordinate with local suppliers
• Ensure compliance with food safety and quality control standards
• Oversee daily kitchen operations and menu execution
• Lead team in time management and efficient workflow

Required Qualifications

• Minimum 5 years of experience in culinary arts

Preferred Qualifications

• Suffolk County Food Handlers Certificate
• Expertise in food preparation and kitchen management
• Strong knowledge of food safety compliance
• Proven team leadership and communication skills
• Effective time management abilities

Local clam bar featuring home made soup, big raw bar selection, fresh seafood, and hundreds to over a thousand freshly shucked clams daily.