Qualifications

• 5+ years in a senior kitchen leadership role (Executive Chef, Chef de Cuisine, or strong Sous Chef)
• Expertise in seafood sourcing, breakdown, and cookery techniques
• Proven ability in menu development balancing quality and cost
• Track record managing high-volume kitchens ($4M+ annual food revenue)
• Experience in hiring and training BOH staff in a competitive labor market
• Strong financial management skills regarding food and labor costs
• Calm leadership style in a high-pressure environment
• Pre-opening experience is a plus
• ServSafe Manager certification is required
• Ability to adapt to a venue's late-night and weekend service rhythm

Responsibilities

• Develop and design a seafood-forward menu that appeals to a broad audience
• Build relationships with local fishmongers and regional suppliers for sourcing ingredients
• Create recipes, establish plating standards, and ensure consistent food quality
• Recruit, train, and manage the kitchen team including sous chefs and line cooks
• Provide input on kitchen layout and equipment during construction
• Manage food costs, inventory, and labor controls to minimize waste
• Ensure compliance with health codes and food safety standards
• Lead daily operations including line management and prep planning
• Refresh the menu seasonally based on fisheries and local events

Benefits

• Opportunity to create and shape the kitchen from the ground up
• Supportive ownership invested in quality food service
• Competitive salary with a performance-related bonus
• Health insurance contribution and paid time off
• Long-term career growth potential as the restaurant concept evolves