Executive Chef

Help us build the kitchen that connects 1,000 families a week.

Family Chef is launching in Greenwich on September 14 with a simple idea: make it easier for families to sit down to a proper dinner together.

We start with 50 families. Then 100. Then 250. Then 500. Then 1,000.

We're looking for the Founding Head Chef who can take us there without compromising the thing that matters most: the food.

Family Chef isn't a restaurant and it isn't conventional catering. Each week we prepare four proper family dinners, with mains, sides and something sweet, designed to be finished at home and put in the middle of the table.

The menus are already developed. Your job is to make them work brilliantly in the kitchen and at scale.

WHAT YOU'LL OWN

• Kitchen leadership and day-to-day culinary operations
• Turning our menus into precise, scalable production recipes
• Production planning, batching, yields and quality control
• Food safety, consistency and kitchen standards
• Food cost, purchasing, waste and supplier performance
• Building the kitchen systems and SOPs as we grow
• Recruiting, training and leading the team around you, including helping select your Sous Chef
• Making sure the 1,000th family receives food we're as proud of as the first

WHO WE'RE LOOKING FOR

We're less interested in titles than capability.

You may already be an Executive Chef or Head Chef. You may be an exceptional Chef de Cuisine or Executive Sous Chef ready to build and lead your own operation.

You should be an excellent cook, a strong leader and highly organized. Most importantly, you need to understand that cooking great food for 50 families and cooking great food for 1,000 families are different challenges.

Experience with high-volume production, catering, commissary kitchens, prepared foods or similarly scaled operations would be particularly valuable.

We want someone who thinks naturally about recipes, yields, production schedules, labor, food cost, waste, consistency and continuous improvement, while never forgetting that somebody's family will actually be sitting down to eat what leaves our kitchen.

THE OPPORTUNITY

This is a founding role, not a maintenance role.

You'll join at the beginning, help build the brigade and have a meaningful hand in creating the culinary operating system behind Family Chef.

Our production model also offers something increasingly rare in professional kitchens: the opportunity to build an ambitious culinary career around a more structured working week than traditional restaurant service.

Compensation: $100,000–$120,000, depending on experience, plus performance bonus.

Family Chef is based in Greenwich, Connecticut.