Fine Dining Executive Chef

Executive Chef – Newport, RI

Join a respected restaurant group at a flagship, high-volume venue that sets the standard for seafood dining in New England. This is a unique opportunity for an executive chef seeking full ownership of culinary operations in a dynamic, single-unit environment that seamlessly blends tradition with innovation. The organization is employee-owned, fostering a collaborative culture and directly rewarding your results.

Executive Chef Benefits & Compensation

• Competitive base salary ($105,000–$120,000) plus annual performance bonus up to 20%
• Quarterly dining allowance ($500)
• Relocation sign-on bonus available for qualified out-of-area candidates
• Comprehensive medical, dental, and vision coverage
• Paid sick, holiday, and vacation time
• 401(k) with generous company match
• Employee ownership opportunities
• 35% dining discount and exclusive perks at all company locations
• Employee assistance program and telemedicine access
• Access to additional voluntary benefits and flexible spending accounts

Executive Chef Requirements & Qualifications

• Minimum 3–5 years of executive chef experience in a high-volume, full-service restaurant (no less than $10M annual revenue )
• Extensive background in seafood and coastal cuisine
• Proven experience leading and developing a BOH team of 50+ employees
• Demonstrated ownership of menu development and execution of personal culinary vision
• Strong track record of stable tenure and people leadership within independent or chef-driven concepts
• Culinary Arts degree preferred; extensive experience considered in lieu

Executive Chef Preferred Background & Skills

• Background in independent or chef-driven concepts
• Experience with seasonal, scratch cooking
• Strong financial acumen with a history of successfully managing food and labor costs
• Familiarity with training and developing a multicultural and diverse team

Executive Chef Day-to-Day Responsibilities

• Lead all back-of-house operations for a high-volume, single-unit, full-service restaurant
• Set and execute the culinary vision, driving menu development and ensuring consistent quality
• Own financial performance, managing food and labor costs within budget
• Recruit, train, and develop kitchen staff while fostering a positive, engaged team culture
• Oversee kitchen organization, safety, and sanitation standards at all times
• Direct consistent training to maintain high execution standards
• Collaborate closely with leadership to create memorable guest experiences

This is an outstanding opportunity to make your mark as a true culinary leader in one of the region’s most successful restaurant environments. Relocation assistance is available for qualified candidates nationwide.