Minimum of 7 years of culinary leadership experience, including 3 years as an Executive Chef in fine dining.
Deep understanding of modern and classic culinary techniques and plating aesthetics.
Strong leadership and communication skills with a hands-on management style.
Proven track record of developing high-performing kitchen teams.
Excellent time management and problem-solving abilities.
Ability to perform under pressure in a fast-paced environment.
ServSafe certification or equivalent required.
Responsibilities
Oversee all kitchen operations to ensure quality and consistency of dishes.
Lead, train, and manage the culinary team to maintain discipline and morale.
Develop seasonal, innovative, and cost-effective menus aligned with the restaurant's concept.
Monitor food costs, inventory, and waste for profitability.
Ensure compliance with health and safety regulations at all times.
Collaborate with front-of-house and events teams for cohesive dining experiences.
Manage vendor relationships to source high-quality ingredients.
Benefits
Paid vacation and sick days.
Health, dental, and vision insurance.
Opportunities for career advancement and leadership roles.
Full Job Description
The Executive Chef will be responsible for menu development, kitchen leadership, food quality, and cost control, while ensuring an exceptional dining experience. Fine dining restaurant experience is a MUST for this role.
Duties and Responsibilities (not all-inclusive):
Oversee all kitchen operations, ensuring consistency, quality, and execution of dishes at the highest level.
Lead, train, and manage the culinary team to maintain discipline, morale, and professionalism.
Develop and maintain seasonal, innovative, and cost-effective menus aligned with the restaurant's concept.
Monitor food costs, inventory, and waste to ensure profitability and sustainability.
Ensure compliance with health, sanitation, and safety regulations at all times.
Work closely with front-of-house, beverage, and events teams to create harmonious pairings and experiences.
Oversee vendor relationships, sourcing the highest quality ingredients and negotiating pricing when necessary.
Continuously evaluate kitchen operations and workflow for efficiency and improvement.
Maintain a strong presence on the line during service and act as a role model for culinary excellence.
Qualifications:
Minimum of 7 years of culinary leadership experience, with at least 3 years as an Executive Chef in a fine dining setting.
Deep understanding of modern and classic culinary techniques, ingredient sourcing, and plating aesthetics.
Strong leadership and communication skills with a hands-on, team-oriented management style.
Proven track record of developing high-performing kitchen teams.
Excellent time management, organization, and problem-solving abilities.
Ability to perform under pressure in a fast-paced, detail-driven environment.
ServSafe certification or equivalent required.
Culinary degree preferred but not required with relevant experience.
Benefits:
Competitive salary based on experience.
Paid vacation and sick days.
Health, dental, and vision insurance.
Opportunities for career advancement and leadership roles.
What We're Looking For
Proven experience in fine dining and high-volume kitchens
A leader who cultivates strong, positive teams and leads by example
A chef who thrives in a fast-paced, service-driven environment
This is a true kitchen-floor leadership role, not an office job - candidates must be skilled expeditors who stay present on the line and in service.
A commitment to food excellence, consistency, and hospitality
The pay range listed is the reasonable and good-faith estimate of the compensation for this position at the time of posting, as required under Massachusetts pay transparency laws. Actual compensation may vary based on factors such as experience, performance, and business needs.
