Executive Chef

Max Hospitality; Avon (CT); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

401(k) match

Health insurance

Paid time off

Employee discount

Flexible spending account

Food provided

Referral program

Job summary

Max Hospitality's Avon, CT restaurant seeks an Executive Chef to lead culinary operations, drive seasonal menu changes, and ensure top quality and safety standards. You will partner with the Managing Partner and Culinary Director to maintain farm-to-table concepts and strong kitchen discipline.

The role requires overseeing kitchen staff, recruiting, and maintaining hygiene and food safety protocols while delivering creative and profitable dishes in a high-volume setting.

Qualifications

• 3-5 years of Executive Chef experience in a high-volume restaurant.
• At least 2 years of fine dining kitchen experience.
• 2 years supervisory experience within a kitchen setting.
• Proven ability to increase profits.
• Experience with Food & Labor costs, budgeting and scheduling staff.
• ServSafe Certification preferred; bilingual is a plus.

Responsibilities

• Ability to work all stations in the kitchen.
• Lead line cooks and mentor staff.
• Manage hiring, terminations and disciplinary actions.
• Maintain inventory and ordering for the kitchen.
• Meet Food & Labor goals and budgeting targets.
• Oversee P&L and cost controls.
• Build vendor relationships.

Skills

Kitchen leadership

Menu planning

Budgeting

Staff management

Food safety

P&L management

Vendor relations

Tools

NetChef

Toast

7Shifts

Job description

Job Details

Job Location: Avon, CT 06001-3800
Position Type: Full Time
Salary Range: $85,000.00 - $110,000.00 Salary/year
Job Category: Restaurant - Food Service
At Max Burger, we understand the importance of providing sustainable menu options for those who dine with us. Plated alongside our hand-cut fries, locally baked burger buns, and house-made sauces is our all-natural hamburger meat, proudly supplied by Brandt Beef, LLC—the one True Natural.

In addition to offering fresh, creative twists on the classic hamburger, Max Burger features an innovative beverage program, which highlights an extensive wine list, excellent craft beer selection, and over a dozen traditional and liquor-spiked milkshakes.

Our Executive Chef is responsible for menu planning and having creative directive food preparation in the kitchen, while maintaining high culinary standards, creativity, and quality. The Chef supervises the kitchen staff in their daily activities and motivates them to strive for creative and culinary excellence. In addition, the Chef manages the inventory of supplies and maintains safe and sanitary conditions for quality food production and service. The Chef will oversee the kitchen, its staff and handle recruiting for additions to the team. Seasonal menu changes, specials and working with local farmers and vendors are expected for this farm to table restaurant.

The Chef will also work with the Managing Partner and Culinary Director on kitchen inspections ensuring all local and state laws are being followed in regards to hygiene Food Safety Protocols

Responsibilities

• Ability to work all stations in the kitchen
• Proper understanding of cooking techniques, butchering fish, knife skills
• Creativity in the kitchen, providing mentorship and coaching to line cooks
• Manage Line Cook staff and manage hiring, terminations and disciplinary actions
• Maintain and manage the inventory and ordering for the kitchen
• Ability to meet Food & Labor goals set by COO, knowledge of budgeting
• P&L statement competency, ability to read a spreadsheet, cost sheet knowledge
• Strong interpersonal skills, ability to work well with others and communicate with management team
• Creativity in the kitchen, working with seasonal menus and specials
• Will have up to 25 direct reports, scheduling of staff on the line
• Capable of working in a high-pressure environment meeting the needs of our guests and leading a team to success
• Build and maintain relationships with vendors

Qualifications

• 3-5 years of Executive Chef experience within a high-volume restaurant
• At least 2 years of fine dining kitchen experience
• 2 years Supervisory experience within a kitchen setting
• Proven ability to increase profits
• Previous experience with Food & Labor costs, budgeting and scheduling staff
• Experience with NetChef, 7Shifts and Toast preferred but not required
• Formal culinary training is preferred but not required; ServSafe Certification
• Bilingual is a plus

Diversity creates a healthy atmosphere: Max Hospitality is an Equal Employment Opportunity/Affirmative Action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information or any other characteristic protected by law.

Benefits

• 401(k) with match up to 4%
• Medical Dental and Vision insurance
• Accident, Life, Critical Illness, Hospital Indemnity and Pet Insurance
• FSA and Dependent Care Account
• Disability insurance Paid by employer
• Employee discount
• Flexible spending account
• Food provided
• Paid time off
• Referral program