Executive Chef

Infuse Hospitality; Norwalk (CT); Presencial; USD 90 000 - 130 000; Tempo integral

Resumo da oferta

Infuse Hospitality in Norwalk, CT seeks an Executive Chef to lead culinary programs in client facilities, delivering innovative menus, safety, quality, and guest satisfaction.

You will manage kitchen operations, mentor staff, ensure compliance, collaborate with partners, and drive continuous improvement in hospitality services.

Qualificações

• Minimum 7 years of professional experience with 3 years in a management or leadership role.
• Culinary expertise across techniques, flavors, and trends; ACF or CIA certification preferred.
• Knowledge of health and safety regulations; Serv Safe certification preferred.
• Strong leadership, communication, and organizational skills.
• Willingness to travel for training and enterprise support.

Responsabilidades

• Design and prepare high-quality meals that meet dietary needs; oversee daily kitchen operations and safety standards.
• Supervise, train, and develop culinary team; conduct daily huddles and maintain staff records.
• Manage food production, portions, temperature, and dietary restrictions; support inventory and production planning.
• Collaborate with kitchen leadership and cross-functional teams to ensure seamless service and strengthen supplier partnerships.
• Participate in facility training; lead staff development; assist in daily kitchen tasks and stay current with trends.

Conhecimentos

Executive leadership

Culinary expertise

Team training

Food safety

Menu development

Operations management

Staff communication

Adaptability

Time management

Health & safety compliance

Plating & presentation

Safety equipment handling

Physical stamina

Travel readiness

Descrição da oferta de emprego

JOB DETAILS

We are looking for a results-driven, vision-oriented, and operations-focused Executive Chef. This will be a leadership position within a client facility, responsible for developing and executing culinary solutions to meet and exceed customer needs and tastes. This pivotal role’s contributions will be a significant factor in customer satisfaction and driving long-term, thriving customer relationships. This role combines expertise in the delivery of innovative culinary programs and hospitality services with executive management skills to ensure all culinary experiences inspire and delight our customers while meeting the highest standards of quality, innovation, and satisfaction.

This role reports to the Director of Hospitality (General Manager) with a dotted line to the Chief Culinary Officer.

Key Responsibilities

• Design and prepare high-quality, well-balanced meals that meet patient dietary needs, ensuring consistency in flavor, presentation, and adherence to approved menus. Oversee daily kitchen operations to maintain safety, efficiency, and compliance with health department sanitation standards.
• Supervise, train, and develop culinary team members in best-practice food production techniques, proper food handling, and recipe execution. Conduct daily huddles, team meetings, and maintain accurate staff records, including training, performance, and shift documentation. Foster a professional, positive, and hospitality-driven work environment that supports team morale and exceptional service.
• Manage food production through batch cooking, quality control, and timely meal service. Ensure proper portioning, temperature accuracy, and accommodation of dietary restrictions and patient preferences. Support inventory management by monitoring stock levels, ordering and receiving products, and predicting production needs to meet food and labor targets.
• Collaborate with kitchen leadership, servers, and cross-functional teams to ensure seamless service and elevated guest satisfaction. Maintain strong relationships with client partners, communicating regional culinary trends and supporting sourcing strategies that align with organizational values and community-based food systems. Work with culinary leadership, supply chain partners, and Chef Council to identify innovative sourcing opportunities and strengthen regional supplier partnerships.
• Participate in required facility training, lead staff development, and support state and federal compliance. Assist in daily kitchen functions and serve as the Dining Supervisor when needed. Regularly engage with industry peers, culinary institutions, and influential chefs to stay informed of emerging trends and elevate program quality.

Job Requirements

• Minimum of 7 years of relevant professional experience with 3 years' experience in a management or leadership role.
• Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. ACF or CIA certification is preferred
• Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements
• Leadership Skills: Strong leadership experience and ability to implement and manage change
• Time Management: Efficiently manage kitchen operations during peak hours.
• Adaptability: Willingness to adjust to changing circumstances and customer preferences.
• Food Safety Knowledge: Familiarity with health and safety regulations. Serv Safe Certified.
• Creativity: Bring fresh ideas to the table.
• Communication: Demonstrated effective communication and organizational skills
• Technology: Proficient in culinary software tools or ability to easily learn and deploy
• Ability to stand for extended periods.
• Ability to work in a high-temperature environment.
• Capable of lifting heavy equipment and ingredients up to 50 pounds.
• Periodic travel may be required for training and to support the broader enterprise.