Help Build the Culinary Heart of an Extraordinary New Venue
Blue Rose Ballroom & Bistro is preparing to open inside Fairfield’s beautifully restored historic Armory. This is not an ordinary restaurant opening.
Blue Rose is a destination restaurant, live music venue, private-event space, and community gathering place unlike anything else in the region. With world-class entertainment, weddings, celebrations, touring artists, and a lively bistro serving both locals and visitors, we are creating something ambitious, beautiful, and built to last.
We are looking for an exceptional Executive Chef who wants more than a job running someone else’s kitchen. This is an opportunity to help build the culinary program from the ground up, shape the identity of the restaurant, develop the menu, hire and lead the kitchen team, establish systems, and set the standard for what dining at Blue Rose will become.
The right person is creative, organized, steady under pressure, and serious about hospitality. You know how to produce excellent food consistently, lead without ego, teach without drama, and balance culinary ambition with the realities of running a successful kitchen.
The Role
As Executive Chef, you will oversee all culinary operations for the Blue Rose Bistro, live events, private parties, weddings, banquets, catering, and artist hospitality.
You will work closely with ownership and the leadership team to create a food program that is thoughtful, seasonal, approachable, financially sound, and worthy of this remarkable venue.
Responsibilities
- Develop and execute the culinary vision for Blue Rose Ballroom & Bistro.
- Create seasonal, approachable, and distinctive menus that reflect the identity of the venue.
- Lead menu development for the bistro, concerts, private events, weddings, banquets, catering, and artist hospitality.
- Recruit, train, schedule, mentor, and manage a talented culinary team.
- Build a kitchen culture based on professionalism, respect, accountability, communication, and teamwork.
- Oversee all food preparation, production, plating, presentation, and service standards.
- Maintain consistency and quality across regular dining service and high-volume events.
- Establish efficient kitchen systems, workflows, recipes, prep procedures, and operating standards.
- Manage inventory, ordering, receiving, storage, food costs, labor costs, and waste reduction.
- Build strong relationships with local farms, producers, vendors, and suppliers whenever possible.
- Ensure compliance with all food safety, sanitation, health department, and workplace safety requirements.
- Coordinate closely with the front-of-house, events, hospitality, bar, and management teams.
- Help plan kitchen budgets, equipment needs, purchasing strategies, and long-term culinary operations.
- Remain calm, visible, and solutions-oriented during busy services and large events.
- Continuously evaluate and improve the guest experience, kitchen performance, and profitability of the food program.
What We’re Looking For
- Significant leadership experience as an Executive Chef, Chef de Cuisine, or senior culinary leader.
- Experience in high-volume restaurants, fine dining, catering, banquets, hotels, private events, or multi-use hospitality venues.
- Strong culinary skills and a deep understanding of food preparation, cooking techniques, presentation, and kitchen operations.
- Proven ability to recruit, train, motivate, and retain a strong culinary team.
- Experience developing menus that balance quality, creativity, dietary needs, operational efficiency, and profitability.
- Strong knowledge of food safety, sanitation, handling procedures, and health regulations.
- Experience managing inventory, purchasing, food costs, labor costs, waste, and kitchen budgets.
- The ability to manage multiple service styles, including restaurant dining, concerts, weddings, banquets, and private events.
- Excellent communication, organization, and problem-solving skills.
- A collaborative leadership style and the ability to work effectively across departments.
- A genuine passion for hospitality and creating memorable guest experiences.
The Person We Hope to Find
You care deeply about food, but you also understand that a great restaurant is built on far more than what appears on the plate.
You take pride in developing people, building systems, managing costs, and creating a kitchen where talented professionals can do their best work. You are excited by the challenge of opening a major new venue and want the opportunity to leave your mark on something meaningful.
Most importantly, you are ready to help build a culinary program that Fairfield can be proud of—and that guests will travel to experience.
Benefits
- Relocation assistance
- The opportunity to build a culinary program from the ground up
- Significant creative and operational leadership
- A unique working environment combining food, music, hospitality, and special events
Pay: $55,000.00 - $65,000.00 per year
Benefits:
Work Location: In person
