Italian Kitchen Director for Wood-Fired, High-Volume Menus

MAX AMIA; Avon (CT); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Competitive Pay

Shift meal allowance

Dining allowance

Employer paid disability

Flexible Scheduling

Growth opportunities

401(k) matching

Health insurance

Dental insurance

Vision insurance

Paid time off

Paid sick time

Referral program

Career development

Job summary

Max a Mia in Avon, CT is seeking a passionate Chef de Cuisine to lead a fast-paced, high-volume kitchen focused on authentic Italian cuisine. The role demands strong leadership, hands-on cooking, and a commitment to quality and consistency across all stations.

You will support the Executive Chef, mentor staff, and help design seasonal menus while ensuring food safety and cost controls. Competitive pay and robust benefits are provided in a supportive hospitality group.

Qualifications

• Minimum 2 years of experience in a kitchen leadership role.
• Strong understanding of Italian cuisine and wood-fired cooking.
• Experience with staff supervision and adherence to food safety protocols.
• Experience in high-volume kitchens and with scratch-made recipes.

Responsibilities

• Support the Executive Chef in day-to-day kitchen operations.
• Supervise, train, and mentor kitchen staff to ensure high performance, food safety, and quality standards.
• Help create and execute seasonal menus and daily specials in line with Max a Mia’s culinary vision.
• Oversee food preparation and plating, ensuring consistency, accuracy, and adherence to recipes.
• Manage kitchen inventory, ordering, and cost control practices.

Skills

Leadership

Communication

Italian cuisine

Wood-fired cooking

Menu planning

Staff supervision

Food safety

Job description

Max a Mia in Avon, CT is seeking a passionate Chef de Cuisine to lead a fast-paced, high-volume kitchen focused on authentic Italian cuisine. The role demands strong leadership, hands-on cooking, and a commitment to quality and consistency across all stations.

You will support the Executive Chef, mentor staff, and help design seasonal menus while ensuring food safety and cost controls. Competitive pay and robust benefits are provided in a supportive hospitality group.