Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has locations in Connecticut, New York, and New Jersey. Stew’s earned its nickname, the “Disneyland of Dairy Stores” because of its country-fair atmosphere, with costumed characters and animated entertainment throughout the store that keep children entertained while parents shop. Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has locations in Connecticut, New York, and New Jersey. Stew’s earned its nickname, the “Disneyland of Dairy Stores” because of its country-fair atmosphere, with costumed characters and animated entertainment throughout the store that keep children entertained while parents shop. Executive Chef – Stew Leonard’s Kitchen Salary range $75,000-$95,000 Position Description: The Executive Chef is responsible for overseeing all aspects of culinary production and ensuring that the organization’s systems and standard operating procedures are met across Kitchen, BBQ, Pizza, and Hoedown operations. This includes menu planning, recipe development and building, and leading a diverse team in the preparation of high-quality food products for the hot bar and shelves. The ideal candidate will maintain a professional demeanor with customers and team members while driving innovation and operational excellence in Stew Leonard’s dynamic kitchen environment. Key Responsibilities: Daily Operations: + Ensure accurate daily and monthly inventory management. + Lead and manage day-to-day kitchen operations with attention to efficiency and quality. + Communicate effectively and delegate tasks within a large, diverse team. + Maintain adherence to food safety standards and uphold a Department of Health "A" rating. Recipe Development and Culinary Innovation: + Develop new recipes and build creative menu ideas that align with customer preferences and market trends. + Collaborate with the team to test and refine recipes, ensuring consistent quality and taste. + Incorporate seasonal ingredients and global flavors into menu planning to keep offerings fresh and innovative. + Utilize knowledge of wine and food pairings to create unique culinary experiences. Customer Engagement: + Deliver exceptional customer service that aligns with the mission statement, “The Customer is Always Right.” + Represent the department with professionalism, fostering a positive experience for customers. Team Leadership: + Cultivate a high-performing team with cross-training opportunities across kitchen areas. + Manage team morale and support professional development initiatives. + Build relationships with local culinary schools to create internship opportunities. Innovation and Efficiency: + Introduce labor-reducing equipment and streamline processes. + Monitor labor costs and adjust schedules for maximum efficiency. + Lead projects focused on culinary improvements and new product launches. Strategic Planning: + Oversee production planning and execution for large-scale catering and buffet-style operations. + Utilize strong project management skills to launch new menu items and culinary initiatives. What You Bring to the Team: + Education: Bachelor’s degree from a recognized culinary institute (e.g., CIA graduate preferred). + Experience: + 5+ years in kitchen and catering management with a well-regarded organization known for high culinary standards, innovative concepts, or large-scale operations. + Extensive culinary knowledge, including global cuisines and food trends. + Expertise in recipe development, building innovative menu ideas, and wine/food pairings. + Skills: + Exceptional customer service and communication skills. + Proficiency in food safety and sanitation certifications. + Advanced math and computer skills for inventory and scheduling management. + Strong ability to work under pressure and adapt to labor constraints. Working Conditions: + Frequent standing, walking, and occasional lifting (up to 45 lbs). + Exposure to confined spaces, extreme kitchen heat, and noise. + Fast-paced environment requiring adaptability and strong organizational skills. Join Stew Leonard’s as an Executive Chef and lead our kitchen team to deliver exceptional culinary experiences while driving innovation, recipe development, and operational excellence. Stew Leonard's is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin. For more information on working at Stew Leonard’s click on the link below! http://www.stewleonards.com/work-at-stews/ Stew Leonard's is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin. Job Details Job Family Food Job Function Full Time Pay Type Salary Employment Indicator Full Time