Seasonal Executive Chef
Block Island Beach House
Block Island, RI
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JOB DETAILS
JOB TYPE
Full-time
SKILLS
Analysis Skills, Budget Management, Communication Skills, Cook Dishes, Financial Control, Food Presentation, Food Production, Food Safety, Food Services, High School Diploma, Leadership, Maintain Compliance, Menu Development, Order Supplies, People Management, Plating Processes, Problem Solving Skills, Production Control, Profit & Loss, Quality Control, Recipe Development, Regulations, Restaurant, Safety Compliance, Sanitation, Seafood Department, Team Lead/Manager
LOCATION
Block Island, RI
POSTED
30+ days ago
As the days get warmer and we bring the restaurant back to life after its winter hibernation, we're excited to grow our team in 2026! We're currently looking for a passionate and driven Executive Chef to join our incredible BOH family, and help support the team through another celebratory summer. Leading the kitchen team takes energy, heart, and hustle. We're looking for a true host: an exceptional communicator, a hands-on leader, and a tireless worker who thrives on finding creative solutions and making every service unforgettable. Experience in high volume, fast casual restaurants or resorts a must.
This is a seasonal position with year round potential within the Lark collection for the right candidate.
Key Responsibilities
- Culinary Leadership: Work with Director of Operations to adapt menus, develop new recipes, and determine food plating and presentation.
- Back-of-House (BOH) Management: Oversee all food production, inventory, and ordering of kitchen supplies.-
- Staff Management:
Hire, train, schedule, and lead kitchen staff, including Sous Chefs and cooks. - Financial Control: Set and manage the food budget, minimize waste, and analyze food/labor costs to ensure profitability.
- Safety and Sanitation: Ensure compliance with all food safety regulations and hygiene standards.
- Quality Control: Taste, evaluate, and ensure the quality and consistency of all dishes leaving the kitchen.
- Experience: A minimum of 5-8 years of culinary experience, with significant leadership roles.
- Education: High school diploma or GED, with a culinary arts degree often preferred.
- Skills: Strong communication, leadership, and budgetary management skills, along with in-depth knowledge of food service principles and supporting a high volume restaurant.
About the Company
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