Executive Chef

Executive ChefHigh-Volume Seafood Restaurant | Newport, Rhode IslandCompensationBase Salary: $105,000 – $120,000 / yearRelocation assistance available for qualifying candidates outside the areaFull benefits: medical, dental, vision, FSA/DCA options, HRACompany-paid LTD, life, and AD&D insuranceGenerous 401(k) match plus employee ownership opportunitiesDining discounts, referral bonus program, tenure program, and employee assistance programRole OverviewFull 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.Key DeliverablesCulinary vision — set and consistently execute the menu direction across every serviceMenu engineering — balance seasonality, cost-conscious creativity, and scratch cooking that keeps guests coming backFinancial ownership — manage labor costs, food costs, and overall budget performanceTeam leadership — hire, train, and develop kitchen staff; build a culture people want to stay inPerformance management — hold the team to high standards fairly and consistentlyOperational standards — ensure kitchen operations remain efficient, safe, and sanitary at all timesRequired Qualifications3–5+ years of experience as an Executive Chef in a high-volume establishmentProven track record with high-quality, scratch cuisine — high-volume seafood experience strongly preferredDemonstrated experience with cost controls and kitchen financialsCulinary Arts degree preferred, though strong hands-on experience carries equal weightComfortable working days, nights, weekends, and holidaysAble to stand for extended periods and lift 25–50 lbsClient identity withheld pending mutual candidate interest.