Executive Chef | High-Volume Steak & Seafood Leader

Nbutexas; Avon (CT); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

PTO from day one

Medical, dental & vision

Life insurance

Disability coverage

401(k) plan

Meal allowance

Job summary

Nbutexas is seeking an Executive Chef to lead a high-volume kitchen, directing menu development with a focus on steak and seafood. You will drive culinary excellence, mentor a strong team, and ensure top-notch guest experiences in a fast-paced environment.

Ideal candidates have 3–5 years of hands-on executive kitchen leadership, plus formal culinary training and ServSafe certification. Total comp up to $120k, with base around $100k.

Qualifications

• 3–5 years of Executive Chef experience in high-volume settings.
• Upscale casual or fine dining leadership experience preferred.
• Strong culinary and leadership skills with knife and butchering knowledge.

Responsibilities

• Oversee menu development and creative direction for steak and seafood dishes.
• Mentor and coach kitchen staff; manage hiring, terminations, and discipline.
• Maintain kitchen inventory and ordering; meet F&B budget goals.
• Ensure P&L literacy and cost control; analyze spreadsheets and cost sheets.
• Collaborate with management and vendors to optimize guest experience.

Skills

Leadership

Menu planning

Budgeting

Staff coaching

Culinary expertise

Education

Formal culinary training

ServSafe Certification

Tools

Spreadsheet proficiency

Costing sheets

Vendor management software

Job description

Nbutexas is seeking an Executive Chef to lead a high-volume kitchen, directing menu development with a focus on steak and seafood. You will drive culinary excellence, mentor a strong team, and ensure top-notch guest experiences in a fast-paced environment.

Ideal candidates have 3–5 years of hands-on executive kitchen leadership, plus formal culinary training and ServSafe certification. Total comp up to $120k, with base around $100k.