Compensation

• Base Salary: $105,000 – $120,000 / year
• Relocation assistance available for qualifying candidates outside the area
• Full benefits: medical, dental, vision, FSA/DCA options, HRA
• Company-paid LTD, life, and AD&D insurance
• Generous 401(k) match plus employee ownership opportunities
• Dining discounts, referral bonus program, tenure program, and employee assistance program

Full 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 Deliverables

• Culinary vision — set and consistently execute the menu direction across every service
• Menu engineering — balance seasonality, cost-conscious creativity, and scratch cooking that keeps guests coming back
• Financial ownership — manage labor costs, food costs, and overall budget performance
• Team leadership — hire, train, and develop kitchen staff; build a culture people want to stay in
• Performance management — hold the team to high standards fairly and consistently
• Operational standards — ensure kitchen operations remain efficient, safe, and sanitary at all times

Required Qualifications

• 3–5+ years of experience as an Executive Chef in a high-volume establishment
• Proven track record with high-quality, scratch cuisine — high-volume seafood experience strongly preferred
• Demonstrated experience with cost controls and kitchen financials
• Culinary Arts degree preferred, though strong hands-on experience carries equal weight
• Comfortable working days, nights, weekends, and holidays
• Able to stand for extended periods and lift 25–50 lbs

Client identity withheld pending mutual candidate interest.