Communication Skills, Compensation and Benefits, Cook Dishes, Cost Control, Dental Insurance, Establish Priorities, Food Safety, Food Services, Health Insurance, Inventory Management, Italian Language, Leadership, Mentoring, Menu Development, Operations, Performance Metrics, Restaurant, Sanitation, Seafood Department, Team Lead/Manager
Our upscale restaurant blends classic technique with seasonal New England ingredients to deliver a refined, heartfelt dining experience. We are seeking a passionate Executive Chef to lead our kitchen and shape a culinary program rooted in tradition, creativity, and excellence.
Executive Chef Benefits and Compensation:
- Base salary of $70,000 to $90,000, based on experience
- 20% bonus, paid quarterly, tied to performance metrics
- Employer-sponsored health and dental insurance
- Free on-site parking
- Generous Paid Time Off
- Sponsorship for continuing education and culinary development
- Full creative input on menu development and seasonal offerings
- Strong support from ownership and FOH team
- Work-life balance prioritized in a professional, respectful kitchen culture
Executive Chef Requirements & Qualifications:
- Minimum 5 years' experience in a leadership role within a full-service or fine dining kitchen
- Strong understanding of Italian cuisine — from regional classics to modern interpretations
- Proven experience with inventory management, ordering, food and labor cost control
- History of managing BOH teams of 8-12 staff members
- Current ServSafe certification or equivalent
Must Haves:
- Lead all aspects of kitchen operations, including daily prep, line execution, and closing procedures
- Mentor, train, and inspire your team to deliver high-quality, consistent plates every night
- Maintain direct relationships with local farms, seafood vendors, and specialty Italian importers
- Conduct regular tastings and kitchen meetings to ensure quality and alignment across BOH and FOH
- Ensure all food safety and sanitation standards are followed rigorously
Executive Chef Preferred Background & Skills:
- Familiarity with New England seasonality and local sourcing
- Culinary degree or formal training preferred but not required
- Working knowledge of food costing platforms
- Ability to thrive in a fast-paced, guest-focused service environment
- Strong communication and leadership skills to foster a positive kitchen culture