Executive Chef

Our upscale restaurant celebrates classic technique and seasonal New England ingredients. We’re seeking a passionate Executive Chef to lead the kitchen and shape a creative, high-quality culinary program.

Compensation & Benefits

• $85,000–$100,000 base salary, based on experience
• 20% quarterly bonus tied to performance
• Employer-sponsored health & dental insurance
• Free on-site parking
• Generous PTO
• Continuing education and culinary development support
• Creative input on menus and seasonal offerings
• Supportive ownership and FOH team

Requirements

• 5+ years of kitchen leadership experience in full-service or fine dining
• Strong knowledge of Italian cuisine
• Experience with inventory, ordering, and food/labor cost control
• Proven ability to lead a BOH team of 8–12
• ServSafe certification or equivalent
• Strong leadership and communication skills
• New England seasonal and local sourcing knowledge preferred
• Culinary degree/formal training preferred

Key Responsibilities

• Lead daily kitchen operations, prep, service, and closing
• Train, mentor, and develop the culinary team
• Oversee local farm, seafood, and specialty Italian vendor relationships
• Conduct tastings and kitchen meetings to maintain quality
• Maintain food safety, sanitation, and cost-control standards