Growing boutique hospitality group is seeking an Executive Chef for one of its flagship restaurant operations in Central Connecticut. The culinary focus is ingredient-driven Italian cuisine with an emphasis on fresh pasta production and the flavors and traditions of Central and Northern Italy. This is a highly regarded New England-based hospitality group known for its collaborative culture, quality-driven operations, and long-term growth opportunities.

The Executive Chef will oversee all culinary operations for the restaurant and play a key leadership role within the organization. This individual will be responsible for maintaining culinary excellence, driving financial performance, developing BOH talent, and ensuring operational consistency across all kitchen functions. The ideal candidate is a strong operational leader who thrives in a fast-paced environment, leads with professionalism and mentorship, and is passionate about building high-performing teams and elevated guest experiences.

Key Responsibilities

• Lead all day-to-day culinary operations while maintaining exceptional food quality, consistency, and execution.
• Oversee menu execution with a focus on ingredient-driven Italian cuisine, fresh pasta production, seasonality, and regional influences from Central and Northern Italy.
• Build, mentor, and inspire a strong BOH team through hands-on leadership, coaching, and development.
• Establish and maintain kitchen SOPs, prep systems, sanitation standards, and operational procedures.
• Partner closely with ownership and operations leadership on culinary strategy, financial performance, and operational goals.
• Oversee all kitchen financials including food cost, labor management, inventory, purchasing, and budgeting.
• Drive operational efficiency and profitability while preserving the integrity and creativity of the culinary program.
• Lead hiring, onboarding, scheduling, and retention efforts for all BOH staff.
• Ensure compliance with all health, safety, sanitation, and labor regulations.
• Participate in menu development, seasonal updates, and ongoing culinary innovation.

Qualifications

• 5+ years of Executive Chef or senior culinary leadership experience in upscale casual or chef-driven restaurant environments.
• Strong background in Italian cuisine preferred, particularly Central and Northern Italian culinary traditions and fresh pasta programs.
• Proven success leading high-volume kitchens with strong operational discipline and team leadership.
• Hands-on leadership style with excellent communication and mentorship skills.
• Strong financial acumen with experience managing food cost, labor, inventory, and kitchen budgets.
• Passion for hospitality, coaching, and cultivating positive kitchen culture.
• Ability to thrive in a collaborative, entrepreneurial, and growth-oriented environment.

Compensation & Benefits

• Base Salary DOE
• Quarterly Bonus Program
• Profit Sharing Opportunities
• Health Insurance
• 401(k) with Company Match
• Paid Time Off
• Professional Development Opportunities
• Employee Discounts
• Flexible Scheduling
• Collaborative, energetic, and team-oriented culture