EXECUTIVE CHEF

Job Description

Job Description

We are preparing to launch an exciting new modern Greek restaurant and martini bar concept in the Greater Lowell, MA area, and we are seeking a highly skilled, passionate, and driven Executive Chef to lead our culinary program from the ground up.

 
This is a unique opportunity to shape a kitchen that blends elevated traditional Greek cuisine with contemporary Mediterranean influence, delivering both authenticity and innovation in a high-energy, design-forward setting.

 

About the Concept

  Our restaurant will feature:
• Elevated, homestyle Greek dishes with a modern twist
• A dynamic martini and cocktail bar
• A new vibrant, upscale-casual atmosphere
• Seating capacity of approximately 140 guests
• Full-service dining, private events, and catering offerings

 
We are looking for a chef who understands the heart of Greek cooking from flavor, technique, and culture, while also bringing creativity and refinement to the plate.

 
Position Overview
The Executive Chef will oversee all culinary operations, including menu development, staffing, systems, and execution. This individual must be both a hands-on leader and a strategic operator who can build and maintain a high-performing kitchen team.

 

Key Responsibilities:
Culinary Leadership
• Design and execute a menu that reflects modern Greek cuisine rooted in tradition alongside ownership
• Develop seasonal menus, specials, and event offerings
• Maintain consistency, quality, and presentation across all dishes
• Uphold authentic cooking techniques while introducing creative elements

Kitchen Operations
• Oversee all back-of-house operations including prep, line, and expo
• Create and implement systems for efficiency, cleanliness, and organization
• Ensure compliance with all food safety and sanitation standards

Team Building & Management:
• Recruit, hire, train, and mentor kitchen staff
• Build a strong, positive, and accountable team culture
• Schedule staff effectively to meet business demands
• Lead by example in professionalism, work ethic, and standards

Financial Oversight:
• Manage food and labor costs to meet budget targets
• Oversee ordering, inventory, and vendor relationships
• Develop cost-effective menus without compromising quality
• Monitor P&L performance and adjust operations as needed

Events & Catering :
• Collaborate on private events, catering menus, and large-party execution
• Ensure smooth coordination between kitchen and front-of-house teams

Pre-Opening Responsibilities:
• Develop SOPs, training manuals, and opening systems
• Lead menu testing, tastings, and staff training ahead of launch
• Assist in kitchen layout optimization

Qualifications:
• Proven experience as an Executive Chef or Senior Sous Chef in a high-volume, full-service restaurant
• Strong background in Greek and/or Mediterranean cuisine (authentic knowledge is highly preferred)
• Experience blending traditional cooking with modern presentation and techniques
• Demonstrated success managing teams, budgets, and operations
• Experience with restaurant openings is a major plus
• Strong leadership, communication, and organizational skills
• Ability to thrive in a fast-paced, high-expectation environment

What We’re Looking For
• A chef who respects tradition but isn’t afraid to innovate
• Someone who understands the importance of culture, hospitality, and experience
• A leader who can build something special from the ground up
• Passion for Greek cuisine, ingredients, and storytelling through food

Compensation & Benefits:
• Competitive salary (based on experience)
• Performance-based incentives
• Opportunity for growth within an expanding concept
• Creative input and ownership of the culinary vision

Confidential Search
This is a confidential opening. Full concept details and location will be shared with qualified candidates during the interview process.

If you are a passionate culinary leader ready to bring a modern Greek dining experience to life, we’d love to connect & meet you.

Apply today with your resume and a brief introduction outlining your experience and culinary philosophy.