Executive Chef - Lead High-Volume Farm-to-Table Kitchen

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

Benefits offered by this job

401(k) with match up to 4%

Medical, Dental and Vision insurance

FSA and Dependent Care Account

Paid time off

Employee discount

Food provided

Referral program

Job summary

Max Hospitality’s Max Burger in Avon, CT is seeking an Executive Chef to lead kitchen operations, menu planning, and culinary excellence while managing staff and inventory.

You will oversee hiring, training, and ensuring food safety, with seasonal menus and a farm-to-table focus; requires 3-5 years exec chef experience, strong leadership, and budgeting skills; offers competitive salary and benefits.

Qualifications

• 3-5 years of Executive Chef experience in a high-volume restaurant.
• At least 2 years of fine dining kitchen experience.
• 2 years of supervisory experience in a kitchen setting.
• Proven ability to increase profits.
• Experience with Food & Labor costs, budgeting and staff scheduling; NetChef, 7Shifts and Toast preferred.

Responsibilities

• Work all kitchen stations.
• Apply cooking techniques, butcher fish, knife skills.
• Mentor and coach line cooks.
• Manage Line Cook staff and hiring/terminations.
• Maintain inventory and kitchen ordering.
• Meet Food & Labor goals; budget knowledge.
• Read P&L statements and cost sheets.
• Communicate with management; collaborate with team.
• Work with seasonal menus and specials.
• Direct up to 25 staff; schedule on the line.
• Build relationships with vendors.
• Ensure high-pressure guest service and team leadership.

Skills

Executive chef leadership

Budgeting & cost control

Staff supervision

Kitchen management

Food safety compliance

Education

Formal culinary training (preferred)

ServSafe Certification (preferred)

Tools

NetChef

7Shifts

Toast

Job description

Max Hospitality’s Max Burger in Avon, CT is seeking an Executive Chef to lead kitchen operations, menu planning, and culinary excellence while managing staff and inventory.

You will oversee hiring, training, and ensuring food safety, with seasonal menus and a farm-to-table focus; requires 3-5 years exec chef experience, strong leadership, and budgeting skills; offers competitive salary and benefits.