Qualifications

• Proven experience running a kitchen, from daily execution to big-picture operations.
• Strong grasp of food cost, inventory management, and ordering decisions.
• A track record of managing and developing culinary teams with a focus on mentorship.
• Comfortable collaborating closely with the General Manager and culinary leadership.
• Capability to partner with ownership on long-term kitchen vision and goals.
• Highly organized and capable of managing fast-paced kitchen demands with attention to detail.
• A kind, people-first leader who values team growth and development.

Responsibilities

• Lead the back of house team with a hands-on approach.
• Develop and mentor hourly staff and management to enhance their culinary skills.
• Oversee kitchen operations to ensure high standards of food quality and guest experience.
• Work closely with the General Manager to maintain seamless operations.
• Implement creative culinary concepts that highlight local New England seafood.
• Manage costs, inventory, and ordering to drive profitable kitchen performance.
• Communicate proactively with ownership regarding kitchen needs and future vision.

Benefits

• Quarterly bonuses based on performance metrics.
• Two weeks of paid vacation annually, increasing to three weeks at year three.
• Comprehensive medical insurance offered after 90 days of employment.
• Dental, vision, accident, and disability insurance available after 90 days.
• 40 hours of accrued paid sick time annually.
• 401K program with company matching up to 4% after six months of employment.
• Included parking for convenience.
• Employee dining policy for team members.
• Opportunities for work-related travel to promote the restaurant and brand.