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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