Chef de Cuisine

4 years

Position: Chef de Cuisine | Culinary Lead
Location: Coastal Connecticut Just outside NYC & New Haven

A growing, multi-concept restaurant group is seeking a Chef de Cuisine | Culinary Lead to take the reins of a high-volume modern coastal bistro located in one of Connecticuts most desirable shoreline towns.

This is a prime opportunity for a creative, operationally-savvy chef ready to lead both the culinary direction and kitchen execution of a concept focused on local seafood, seasonal ingredients, and coastal hospitality.

Responsibilities Include:

• Lead and manage all BOH operations and culinary team performance
• Develop and execute menus that highlight fresh, locally sourced seafood and regional products
• Oversee food and labor costs, inventory, prep systems, and kitchen flow
• Collaborate with ownership and FOH leadership on guest experience and execution
• Maintain a culture of accountability, mentorship, and high standards

What Were Looking For:

• 5+ years of experience in high-volume, full-service kitchens
• Culinary creativity grounded in seasonal and regional sourcing
• Proven leadership and ability to build, train, and retain strong teams
• Operational and financial acumen
• Strong communicator, calm under pressure, and detail-oriented
• Culinary degree preferred but not required

Compensation & Benefits:

• Competitive base salary plus performance-based bonus
• Relocation package available
• Creative freedom in menu development
• Growth potential within an expanding restaurant group
• Work-life balance in a vibrant New England coastal community

To Apply or Inquire Confidentially:
Submit your resume and a brief culinary statement to [email protected]
All inquiries will be handled with discretion.

If you know someone who may be a great fit, we welcome referrals.

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Relocation package available

Ability to Work In a High Pressure Environment

Strong Organizational Skills

Mentorship and Training Capabilities

Creativity in Menu Design

Knowledge of food safety and sanitation practices

Team Collaboration and Synergy

Adaptability to Changing Culinary Trends

Customer Service Orientation

Strategic Planning for Kitchen Operations

Financial Management Skills

Time Management Skills

Problem Solving Abilities

Attention to Detail in Food Presentation

Ability to Source Local Ingredients

Commitment to Quality and Excellence

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