Executive Chef

Compensation Base Salary: $105,000 – $120,000 / year Relocation assistance available for qualifying candidates outside the area Company-paid LTD, life, and AD&D insurance Generous 401(k) match plus employee ownership opportunities Dining discounts, referral bonus program, tenure program, and employee assistance program Role Overview Full ownership of the kitchen — food, people, and numbers — at a high-volume, seasonally driven waterfront restaurant known for scratch-made, top-of-the-catch seafood. This is a hands-on leadership role for a chef who wants to run the kitchen like it's their own, with real financial and operational accountability. Culinary vision — set and consistently execute the menu direction across every service Menu engineering — balance seasonality, cost-conscious creativity, and scratch cooking that keeps guests coming back Financial ownership — manage labor costs, food costs, and overall budget performance Team leadership — hire, train, and develop kitchen staff; build a culture people want to stay in Performance management — hold the team to high standards fairly and consistently Operational standards — ensure kitchen operations remain efficient, safe, and sanitary at all times Required Qualifications 3–5+ years of experience as an Executive Chef in a high-volume establishment Proven track record with high-quality, scratch cuisine — high-volume seafood experience strongly preferred Demonstrated experience with cost controls and kitchen financials Culinary Arts degree preferred, though strong hands-on experience carries equal weight Comfortable working days, nights, weekends, and holidays Able to stand for extended periods and lift 25–50 lbs Client identity withheld pending mutual candidate interest. #J-18808-Ljbffr DC Global Talent Inc.