Executive Chef — Seasonal Menus & Local Sourcing Leader

Harvest Restaurant Group; Darien (CT); Sur place; USD 120 000 - 170 000; Plein temps

Résumé du poste

Harvest Restaurant Group is seeking an Executive Chef for the Darien, CT location. This on-site role leads culinary operations, designs seasonal menus, and ensures exceptional dining through high standards of quality, consistency, and safety.

You will manage kitchen staff, oversee inventory and cost control, and coordinate with vendors to support service standards and special events, fostering a collaborative and respectful work environment.

Qualifications

• Strong culinary skills with focus on seasonal, local ingredients.
• Proven kitchen leadership experience in high-volume or upscale settings.
• Experience managing staff, training, and performance.
• Knowledge of food safety, sanitation, and regulatory compliance.
• Experience with cost control, inventory, and vendor relations.
• Ability to collaborate with front-of-house leadership and support events.
• Executive/Sous Chef background in similar restaurant environments; formal education beneficial.

Responsabilités

• Design and execute seasonal menus.
• Oversee all food preparation and plating quality.
• Lead kitchen staff scheduling, training, and performance.
• Maintain high standards for quality, consistency, and safety.
• Manage inventory, cost control, and vendor relationships.
• Partner with restaurant leadership to support service standards and events.

Connaissances

Menu development

Culinary leadership

Staff training

Food safety & compliance

Vendor coordination

Cost control

Guest service standards

Communication

Formation

Culinary degree or certification

Description du poste

Harvest Restaurant Group is seeking an Executive Chef for the Darien, CT location. This on-site role leads culinary operations, designs seasonal menus, and ensures exceptional dining through high standards of quality, consistency, and safety.

You will manage kitchen staff, oversee inventory and cost control, and coordinate with vendors to support service standards and special events, fostering a collaborative and respectful work environment.