Compensation
- Base Salary: $105,000 – $120,000 / year
- Relocation assistance available for qualifying candidates outside the area
- Full benefits: medical, dental, vision, FSA/DCA options, HRA
- Company-paid LTD, life, and AD&D insurance
- Generous 401(k) match plus employee ownership opportunities
- Dining discounts, referral bonus program, tenure program, and employee assistance program
Role Overview
Full ownership of the kitchen — food, people, and numbers — at a high-volume, seasonally driven waterfront restaurant known for scratch-made, top-of-the-catch seafood. This is a hands-on leadership role for a chef who wants to run the kitchen like it's their own, with real financial and operational accountability.
Key Deliverables
- Culinary vision — set and consistently execute the menu direction across every service
- Menu engineering — balance seasonality, cost-conscious creativity, and scratch cooking that keeps guests coming back
- Financial ownership — manage labor costs, food costs, and overall budget performance
- Team leadership — hire, train, and develop kitchen staff; build a culture people want to stay in
- Performance management — hold the team to high standards fairly and consistently
- Operational standards — ensure kitchen operations remain efficient, safe, and sanitary at all times
Required Qualifications
- 3–5+ years of experience as an Executive Chef in a high-volume establishment
- Proven track record with high-quality, scratch cuisine — high-volume seafood experience strongly preferred
- Demonstrated experience with cost controls and kitchen financials
- Culinary Arts degree preferred, though strong hands-on experience carries equal weight
- Comfortable working days, nights, weekends, and holidays
- Able to stand for extended periods and lift 25–50 lbs
Client identity withheld pending mutual candidate interest.
