Executive Chef The Luke brasserie - 3.5 New Haven, CT Job Details Full-time $78,500 - $94,600 a year 1 hour ago Benefits Relocation assistance Qualifications Kitchen health and safety standards Staff supervision Food service health code compliance Team supervision Fine dining experience Safety regulations Cost control Managing catering events Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Hospitality industry experience Materials management in food and beverage Managing kitchen staff Restaurant cost management Safety protocol implementation Kitchen organization Full Job Description Job Summary We are seeking a dynamic and passionate Executive Chef to lead our culinary team and elevate our dining experience. In this vital role, you will oversee all aspects of kitchen operations, from menu development and food preparation to staff supervision and quality control. Your leadership will ensure that every dish served reflects excellence, creativity, and consistency, all while maintaining the highest standards of food safety and sanitation. This is an exciting opportunity for a culinary professional eager to inspire a team, innovate menu offerings, and deliver memorable dining experiences in a fast-paced, hospitality-driven environment. Responsibilities Lead and manage the entire kitchen operation, including food production, food service management, and catering activities. Develop innovative menus that balance creativity with cost control, dietary considerations, and customer preferences. Supervise and mentor culinary staff, fostering a positive team environment focused on teamwork, skill development, and high performance. Oversee inventory management and control to ensure proper stock levels while minimizing waste and controlling costs. Ensure strict adherence to food safety sanitizing procedures, food handling regulations, and sanitation standards to guarantee a safe dining environment. Coordinate with the catering department for large events, banquets, and special functions to deliver exceptional service. Monitor kitchen operations during shifts to optimize efficiency, quality, and customer satisfaction. Requirements Proven experience in fine dining environments with strong culinary skills in food preparation and cooking techniques. Extensive banquet experience along with supervising teams in fast-paced settings. Background in dietary department management and catering services is highly desirable. Demonstrated expertise in inventory control, cost management, and kitchen management practices. Knowledge of food safety procedures, sanitizing protocols, and health regulations applicable to the food industry. Leadership qualities with the ability to manage multiple teams across shifts while maintaining high standards of service. Strong background in restaurant management or hospitality operations with excellent organizational skills. Join us as an Executive Chef where your culinary talent will inspire your team to create extraordinary dining experiences! We are committed to supporting your growth through a collaborative environment that values innovation, leadership, and excellence in every plate served.

Pay:

$78,500.00 - $94,600.00 per year

Benefits:

Relocation assistance

Work Location:

In person