About this role
Executive Chef – Newport, RI
Join a respected restaurant group at a flagship, high-volume venue that sets the standard for seafood dining in New England. This is a unique opportunity for an executive chef seeking full ownership of culinary operations in a dynamic, single-unit environment that seamlessly blends tradition with innovation. The organization is employee-owned, fostering a collaborative culture and directly rewarding your results.
Executive Chef Benefits & Compensation
- Competitive base salary ($105,000–$120,000) plus annual performance bonus up to 20%
- Quarterly dining allowance ($500)
- Relocation sign-on bonus available for qualified out-of-area candidates
- Comprehensive medical, dental, and vision coverage
- Paid sick, holiday, and vacation time
- 401(k) with generous company match
- Employee ownership opportunities
- 35% dining discount and exclusive perks at all company locations
- Employee assistance program and telemedicine access
- Access to additional voluntary benefits and flexible spending accounts
Executive Chef Requirements & Qualifications
- Minimum 3–5 years of executive chef experience in a high-volume, full-service restaurant (no less than $10M annual revenue)
- Extensive background in seafood and coastal cuisine
- Proven experience leading and developing a BOH team of 50+ employees
- Demonstrated ownership of menu development and execution of personal culinary vision
- Strong track record of stable tenure and people leadership within independent or chef-driven concepts
- Culinary Arts degree preferred; extensive experience considered in lieu
Executive Chef Preferred Background & Skills
- Background in independent or chef-driven concepts
- Experience with seasonal, scratch cooking
- Strong financial acumen with a history of successfully managing food and labor costs
- Familiarity with training and developing a multicultural and diverse team
Executive Chef Day-to-Day Responsibilities
- Lead all back-of-house operations for a high-volume, single-unit, full-service restaurant
- Set and execute the culinary vision, driving menu development and ensuring consistent quality
- Own financial performance, managing food and labor costs within budget
- Recruit, train, and develop kitchen staff while fostering a positive, engaged team culture
- Oversee kitchen organization, safety, and sanitation standards at all times
- Direct consistent training to maintain high execution standards
- Collaborate closely with leadership to create memorable guest experiences
This is an outstanding opportunity to make your mark as a true culinary leader in one of the region’s most successful restaurant environments. Relocation assistance is available for qualified candidates nationwide.
JOB ID: 180965