Executive Chef - Farm-to-Table, High-Volume Kitchen Leader

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

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.