About

MILA MILA

Craft Kitchen + Bar is a modern upscale American restaurant opening in Milford, CT in just a couple of months. We're creating a polished but welcoming neighborhood destination on the Connecticut shoreline, with a kitchen rooted in seasonality and local sourcing and a full bar designed to compliment the dining room. Great food is the centerpiece, and we're hiring the person who will define it. The Opportunity This isn't a chance to step into someone else's system. We haven't opened our doors yet, so the Executive Chef will shape the menu, the team, the standards, and the culture from the ground up. You'll work directly with the owner, with real creative control and a real voice in how the restaurant runs. What you'll lead

• Create and evolve a seasonal, ingredient-driven menu that reflects your point of view
• Build relationships with CT farms, fishermen, and specialty purveyors
• Recruit, hire and train a kitchen team, and set the culture, expectations, and pace of service
• Design kitchen systems for prep, line flow, ordering, inventory, and consistency
• Own food cost, labor, and vendor negotiations to keep the kitchen profitable
• Uphold the highest of standards of safety, sanitation, and cleanliness
• Partner with ownership and the bar program so food and drink feel like one experience
• Lead a smooth pre-opening: tastings, menu tasting, staff training, and a confident launch Who you are
• A seasoned chef with 5+ years in professional kitchens and 2+ leading as an executive chef, chef de cuisine, or senior sous
• Deeply ingredient-driven, with a refined modern American sensibility
• A proven leader who develops cooks, keeps standards high, and stays calm on a busy Friday night
• Financially sharp on food cost, labor, and inventory
• Ideally experienced in a pre-opening or new-restaurant launch
• ServeSafe certified (or be able to certify before opening)
• Available to start soon, ahead of our opening What we offer
• Competitive salary: $80K
• 110K, based on experience
• Health benefits, paid time off
• Genuine creative freedom over the kitchen
• A hands-on owner with 34 years of front-of-house experience, who knows what great hospitality takes and will back your kitchen with a direct line to decision makers.
• A rare chance to be the founding chef of a new restaurant Our kitchen culture We value craft, consistency, and a respect for people who do the work.

We want a kitchen where good cooks want to stay and grow. To Apply Send your resume and a short note about your cooking philosophy and what excites you about opening a restaurant from scratch. We'll be interviewing on a rolling basis and will move quickly for the right person.

Pay:

$80,000.00

• $120,000.

00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person