A leading boutique hospitality group in New England—is seeking a dynamic and driven Executive Chef to lead culinary operations for their ingredient driven concept in Central Connecticut. This is an excellent opportunity for an entrepreneurial chef to join a growing brand within a well-established and respected hospitality group. Equity partnership opportunities may be considered for the right long-term fit. Open to relocation assistance for the right candidates.

Key Responsibilities:

• Lead all culinary operations for the new opening, including kitchen setup, menu rollout, and team development
• Maintain high standards of quality, consistency, and presentation across all menu items
• Hire, train, and mentor BOH staff; foster a positive, professional, and high-performing kitchen culture
• Execute recipe and SOP compliance; conduct regular tastings and kitchen walkthroughs
• Monitor food cost, labor cost, inventory, and vendor relations to ensure profitability
• Collaborate with ownership and FOH leadership to deliver a seamless guest experience
• Drive innovation while preserving the concept’s culinary identity

Ideal Candidate:

• 5+ years of experience as an Executive Chef or CDC in a chef-driven, upscale casual or fine dining environment
• Proven success with new restaurant openings (NRO) and kitchen leadership
• Highly organized with a focus on systems, training, and execution
• Team builder with excellent communication and leadership skills
• Strong business acumen with ability to manage kitchen P&L
• Culinary degree preferred but not required

Compensation & Benefits:

• Base Salary range: $95,000–$135,000, based on experience plus quarterly bonus
• Relocation assistance available
• Equity partnership opportunity for qualified candidates
• Health, dental, and vision insurance
• 401(k) with company match
• Paid time off
• Employee dining discounts
• Professional development support
• Fun, collaborative, and growth-oriented culture