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Executive Chef – Newport, RI
Join a respected restaurant group with a reputation for exceptional food and hospitality. As an Executive Chef, you'll have the opportunity for true ownership in a 100% employee-owned organization known for its fresh, creative menus and commitment to hospitality. This is a chance to drive culinary standards, mentor your team, and help shape the success of a beloved, high-volume destination.
Executive Chef Benefits & Compensation
- Competitive base salary ($105,000–$120,000), plus relocation assistance for qualified candidates
- Paid sick leave, holiday, and vacation time
- Comprehensive health, dental, and vision insurance
- Flexible and Dependent Care spending account options
- Health Reimbursement Account (HRA)
- 401(k) with generous company match
- 100% company-paid LTD, Life, and AD&D insurance
- Employee ownership opportunities
- Dining discounts (35% off food and beverages at group locations)
- Dining Card Program
- Employee Assistance Program (EAP)
- Employee discount programs and wholesaler club reimbursement
- Tenure recognition program and referral bonus program
- Access to voluntary benefits, including telemedicine
Executive Chef Requirements & Qualifications
- 3–5+ years of experience as an executive chef in a high-volume establishment
- Demonstrated expertise in scratch, high-quality cuisine (experience with Italian concepts preferred)
- Proven experience with cost controls and kitchen financials
- Culinary Arts degree preferred, but exceptional experience also valued
- Strong leadership, communication, and team development skills
- Ability to work days, nights, weekends, and holidays as required in hospitality
- Physically able to stand for extended periods and lift 25–50 lbs
Executive Chef Preferred Background & Skills
- Experience engineering seasonal, cost-conscious menus
- Collaborative leadership style focused on building an equitable kitchen culture
- Calm and strategic approach to high-pressure service
Executive Chef Day-to-Day Responsibilities
- Set and execute the vision for all culinary operations with consistency and creativity
- Lead menu development with an emphasis on seasonality and guest appeal
- Hire, train, and develop the kitchen team with a focus on retention and growth
- Oversee and manage food and labor costs, ensuring alignment with budget goals
- Maintain high standards of food safety, cleanliness, and organization at all times
- Cultivate an engaging, supportive environment for chefs, cooks, and kitchen staff
This is a unique opportunity to own your success and make a direct impact. If you’re ready to take the lead in a kitchen where culture and cuisine are equally valued, we want to hear from you.
JOB ID: 179399
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