Executive Chef

Company Description Harvest Restaurant Group is a family-owned hospitality company that began in 1996 with Trap Rock Restaurant & Brewery and has grown to 14 restaurants across New Jersey. The group is known for local, seasonal food, award-winning wine and spirits, and a range of experiences from casual light fare to elegant dining. Menus feature prime steaks, local seafood, homemade pasta, wood-fired pizzas, and artisan-crafted desserts created by renowned chefs from the tri-state area. Harvest Restaurant Group is committed to quality, service, and consistency, supported by core values that prioritize genuine hospitality, staff wellbeing, and community involvement. Team members join a culture of pride, respect, and enthusiasm, with the company actively supporting local charities such as the New Jersey Food Bank.

Role Description The Executive Chef is a full-time, on-site role based in Darien, CT, responsible for leading all culinary operations and ensuring an exceptional dining experience. Responsibilities include designing and executing seasonal menus, overseeing food preparation and presentation, and maintaining high standards of quality, consistency, and safety. The Executive Chef manages kitchen staff scheduling, training, and performance, fostering a collaborative, respectful, and efficient work environment. This role also oversees inventory, cost control, vendor relationships, and compliance with health and safety regulations. The Executive Chef partners closely with restaurant leadership to support service standards, special events, and overall guest satisfaction.

Qualifications

• Strong culinary skills, including menu development, cooking techniques, and plating, with a focus on seasonal and locally sourced ingredients.
• Proven experience in kitchen leadership, including staff management, training, and team-building in a high-volume or upscale dining environment.
• Knowledge of food safety, sanitation, and regulatory compliance, with a track record of maintaining clean and organized kitchens.
• Experience with cost control, inventory management, and vendor coordination to achieve quality and profitability goals.
• Ability to collaborate with front-of-house leadership, support special events, and uphold high standards of guest service.
• Prior experience as an Executive Chef or Sous Chef in a similar restaurant setting; formal culinary education or certification is beneficial.
• Strong organizational and communication skills, with the ability to perform effectively during peak service times.
• Commitment to fostering a positive, inclusive work environment aligned with Harvest Restaurant Group’s values and culture.