Executive Chef - Healthy Concepts

Location: Stamford, CT (Commissary)

Company: Green & Tonic / Supr Food Kitchen

Founded in 2012, Green & Tonic is built on a simple idea: healthy food should taste as good as anything else.

We’ve grown into a multi-unit brand across Connecticut and Westchester, earning multiple Best of the Gold Coast awards, and we’re continuing to evolve — expanding into more craveable, high-protein, and flexible menu offerings while staying true to clean ingredients and quality.

We’re looking for an Executive Chef to lead our next phase of menu and product development. This is about building food people actually crave — while keeping it clean, consistent, and scalable across retail, drive-thru, and vending.

You’ll be working out of our commissary, owning both menu innovation and execution systems across multiple locations.

• Lead development of high-protein, gluten-free, and paleo-friendly menu items
• Own gluten-free baking and alternative ingredient development
• Build recipes that are consistent, scalable, and operationally efficient
• Oversee commissary production and ensure smooth execution across stores
• Improve existing items — not just create new ones
• Manage food cost, waste, and overall kitchen efficiency
• Train and develop kitchen teams and maintain high standards
  

• Minimum 5+ years as an Executive Chef leading high-volume kitchen operations
• Culinary degree required
• Strong experience with gluten-free baking and alternative ingredients
• Background in fast-casual, meal prep, or multi-unit food operations
• Ability to balance taste, speed, and cost at scale
• Hands-on leader with no ego — willing to build and execute
• Strong understanding of food safety, allergens, and operational standards
  

• New menu items that actually sell
• Improved consistency across all locations
• Stronger prep systems and reduced waste
• Clear structure for scaling food across new channels (drive-thru, vending)