Executive Chef

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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

JOB ID: 176708

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Greg Dickinson

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