Restaurant Chef

Water's Edge Resort and Spa•Westbrook, CT

About The Position

Water’s Edge Resort and Spa, the leading historic resort located on the beautiful CT shoreline, is seeking a passionate Restaurant Chef. Our restaurants deliver a high-volume brunch, seasonal dining, and premier event experiences including weddings and private functions. Position Summary: We are seeking a talented, driven, and experienced Restaurant Chef to lead our culinary team in a high-volume, fast-paced environment that blends casual dining with elevated, fine dining standards. The ideal candidate is passionate about food, thrives under pressure, and is committed to delivering exceptional quality, consistency, and guest experiences. This role requires a hands-on leader who can balance creativity with operational discipline and financial performance.

Requirements

Proven experience as a Chef or Executive Chef in a high-volume restaurant environment
Strong background in both casual and fine dining cuisine
Strong financial acumen with focus on food cost, labor cost, and waste control
Excellent leadership, communication, and organizational skills
Ability to multitask and perform effectively under pressure
Strong knowledge of food safety standards and kitchen best practices
Evenings, weekends, and holidays required
Standing for extended periods and working in a hot environment

Nice To Haves

Culinary degree or equivalent experience preferred

Responsibilities

Oversee all kitchen operations, ensuring efficiency, organization, and cleanliness
Design, develop, and update menus that reflect seasonal availability, creativity, and brand standards
Maintain consistent food quality, presentation, and portion control across all service periods
Lead, train, and mentor kitchen staff, fostering a positive and professional team environment
Manage inventory, ordering, and food cost controls to meet financial targets
Ensure compliance with all health, safety, and sanitation regulations
Collaborate with front-of-house management to ensure seamless service and guest satisfaction
Monitor kitchen performance during peak service and make real-time adjustments as needed
Maintain equipment and coordinate repairs or maintenance when necessary
Drive menu profitability through strategic pricing, portioning, and product utilization
Maintain labor cost controls through effective scheduling and productivity management
Uphold and enforce kitchen SOPs, prep standards, and daily checklists
Recruit, onboard, and develop kitchen talent while reducing turnover