🔪 Executive Chef Job Description: New Italian Restaurant - Greenwich, CT
A respected High-End Hospitality Group (working in partnership with a Renowned Restaurateur/Sommelier) is seeking an experienced, creative, and high-tenure Executive Chef to lead the development and execution of the culinary program for a new, premier Italian restaurant concept in Greenwich, Connecticut.
This role requires a visionary leader with a deep reverence for authentic Italian ingredients and techniques, combined with the proven operational ability to maintain Michelin-level quality and consistency in a high-volume, luxury environment.
Key Responsibilities
I. Culinary Leadership & Menu Development
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Conceptualize, develop, and execute the full menu (dinner, lunch, tasting menus, and specials) with a focus on sophisticated, authentic, and modern Italian cuisine, aligning with the vision of the ownership team.
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Maintain exacting standards of food quality, consistency, presentation, flavor, and technique across all dishes.
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Source and manage vendor relationships, ensuring the procurement of the highest quality, seasonal, and authentic Italian ingredients.
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Innovate and refine the menu seasonally, effectively managing the R&D process and controlling plate costs.
II. Kitchen Management & Operations
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Oversee all Back-of-House (BOH) operations, ensuring efficient flow, optimal production, and pristine cleanliness in accordance with all health and safety regulations.
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Develop and manage kitchen P&L objectives, focusing on strict food cost control, inventory management, and waste reduction.
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Supervise and maintain all kitchen equipment, ensuring proper working order and conducting necessary maintenance.
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Collaborate closely with the General Manager and Sommelier to ensure seamless FOH/BOH communication and integration of the food and beverage programs.
III. Team Management & Development
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Recruit, hire, train, mentor, and manage a professional and motivated culinary team (Sous Chefs, Pastry, Prep Cooks, Dishwashers, etc.).
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Establish and enforce strong training standards and procedures to ensure consistent execution and skill development across the team.
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Manage scheduling and labor cost control for the BOH while ensuring adequate staffing levels to meet service demands.
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Foster a positive, respectful, and disciplined kitchen culture based on clear communication and mutual accountability.
Qualifications and Requirements
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Minimum of 7-10 years of progressive kitchen leadership experience, with at least 3-5 years as an Executive Chef or Executive Sous Chef in a critically acclaimed, high-end/luxury Italian restaurant.
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Demonstrable career tenure with a history of long-term commitment to successful, high-quality culinary establishments.
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Deep, expert-level knowledge of regional Italian cuisine, ingredients, and classic techniques is mandatory.
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Exceptional knowledge of BOH financial management, including inventory software, food costing models, and labor management systems.
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Proven ability to successfully manage a restaurant opening is highly preferred.
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Strong leadership skills with the ability to inspire a large culinary brigade and thrive under pressure.
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Valid food handler certification and a comprehensive understanding of HACCP procedures.
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Must be able to work flexible hours, including weekends and holidays.
About the Partners
The Hospitality Group is a respected, innovative organization known for developing critically acclaimed concepts. The Restaurateur/Sommelier is recognized for their expertise in Italian wine and cuisine, ensuring the highest level of detail for this new venture. This collaboration aims to establish a new benchmark for dining in Fairfield County.
