Executive Chef

 ? 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 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. Maintain exacting standards of food quality, consistency, presentation, flavor, and technique across all dishes. Source and manage vendor relationships, ensuring the procurement of the highest quality, seasonal, and authentic Italian ingredients. Innovate and refine the menu seasonally, effectively managing the R&D process and controlling plate costs. II. Kitchen Management & Operations Oversee all Back-of-House (BOH) operations, ensuring efficient flow, optimal production, and pristine cleanliness in accordance with all health and safety regulations. Develop and manage kitchen P&L objectives, focusing on strict food cost control, inventory management, and waste reduction. Supervise and maintain all kitchen equipment, ensuring proper working order and conducting necessary maintenance. 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 Recruit, hire, train, mentor, and manage a professional and motivated culinary team (Sous Chefs, Pastry, Prep Cooks, Dishwashers, etc.). Establish and enforce strong training standards and procedures to ensure consistent execution and skill development across the team. Manage scheduling and labor cost control for the BOH while ensuring adequate staffing levels to meet service demands. Foster a positive, respectful, and disciplined kitchen culture based on clear communication and mutual accountability. Qualifications and Requirements 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. Demonstrable career tenure with a history of long-term commitment to successful, high-quality culinary establishments. Deep, expert-level knowledge of regional Italian cuisine, ingredients, and classic techniques is mandatory. Exceptional knowledge of BOH financial management, including inventory software, food costing models, and labor management systems. Proven ability to successfully manage a restaurant opening is highly preferred. Strong leadership skills with the ability to inspire a large culinary brigade and thrive under pressure. Valid food handler certification and a comprehensive understanding of HACCP procedures. 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.