Executive Chef - Lead Our Culinary Vision
At Legal Sea Foods, our commitment to quality starts in the kitchen. We take pride in serving fresh, sustainably sourced seafood and delivering an elevated dining experience rooted in New England tradition and innovation.
We're seeking an Executive Chef who is a passionate culinary leader, operationally strong, and driven to build, develop, and inspire high-performing teams.
Why This Role is Exciting
This is more than an Executive Chef role, it's an opportunity to lead a kitchen, shape culinary standards, and influence the overall guest experience. You'll have the autonomy to drive excellence, mentor future leaders, and play a key role in the success of a high-volume, brand-driven restaurant.
What You'll Do
What You Bring
What We Offer
Legal Sea Foods participates in the federal E-Verify program to confirm employment eligibility of all new hires. E-Verify is an online system that allows businesses to determine the eligibility of their employees to work in the United States. All new hires will be required to complete Form I-9 and successfully participate in the E-Verify process.
Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry’s grocery store Legal Cash Market where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases. It’s here that the “Legal” name became synonymous with quality and freshness.
In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: Legal Sea Foods is a fish company in the restaurant business.
George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values. So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century.
We are "fanatics for freshness"® and quality - so much so, that we built our own state-of-the-art fish processing plant and food safety laboratory.
We impose the very highest standards for quality, sanitation and safety at every step – from purchase, to processing, to shipping and finally to preparation in our restaurants. And we’ve been doing this for years. Back in the 1990s, the FDA partnered with us in establishing the seafood inspection program known as Hazard Analysis Critical Control Point (HACCP).
Our controls in place at our Quality Control Center enable us to follow our fish from pier to plate. In other words, we can trace the fish you ordered back to the waters in which it was caught.
It’s not a fish tale, but a tale of fish 60 years in the making…of a family-owned seafood market that spawned a restaurant company.