Executive Chef
$75,000–$80,000 per year + Performance Bonus
Approximately 40–45 Hours per Week
Full-time | Newport, RI
Required Experience
- At least three years of recent Executive Chef experience in a full-service restaurant
- Direct responsibility for food cost, kitchen labor, purchasing, inventory, and operating performance
- Proven experience developing and executing a profitable restaurant menu
- Experience recruiting, training, scheduling, and leading a professional culinary team
- Ability to provide leadership and oversight across both back-of-house and front-of-house operations
Only candidates who meet these core experience requirements will be considered.
The Opportunity
A growing hospitality group is conducting a confidential search for an experienced Executive Chef ready to take on broader Chef-Operator responsibilities.
This position offers an unusual combination of creative control, operational influence, and work-life balance. The Executive Chef will have full ownership of the menu while overseeing food quality, cost control, team development, and the overall restaurant experience.
The position is designed around an approximately 40–45-hour workweek. Our company believes in sustainable leadership and recognizes that consistently strong results should not require a permanent 60-hour schedule.
This is a professional, collaborative, and low-ego working environment. We are looking for a hands-on leader who maintains high standards while creating a positive and accountable workplace.
Key Responsibilities
- Create, develop, cost, and execute the restaurant’s menu
- Maintain full control of recipes, specifications, presentation, portioning, and culinary standards
- Achieve agreed food-cost and labor-cost targets
- Manage purchasing, inventory, receiving, vendor relationships, waste, and product utilization
- Recruit, train, schedule, coach, and retain a strong culinary team
- Establish clear systems and accountability throughout the kitchen
- Oversee front-of-house performance and support the service team
- Ensure strong communication and coordination between the kitchen and dining room
- Maintain high standards for hospitality, cleanliness, consistency, and guest satisfaction
- Review operating results and make adjustments to improve quality and profitability
- Maintain compliance with food-safety, sanitation, and workplace requirements
- Develop repeatable recipes, procedures, and operating systems that can support future growth
Optional Beverage Program Leadership
Candidates with an interest in wine, cocktails, beer, or beverage development will have the opportunity to help shape or take ownership of the restaurant’s beverage program. Beverage experience is welcomed but is not required for consideration.
What We Offer
- Annual salary of $75,000–$80,000, based on experience
- Performance bonus for achieving agreed food-cost and labor-cost targets
- Approximately 40–45 hours per week
- Two weeks of paid vacation
- Health insurance available
- Full creative control of the menu
- Optional creative involvement in the beverage program
- A professional, collaborative working environment
- A company that values sustainable schedules and work-life balance
- Potential growth opportunities across future concepts and properties
About the Company
We are a growing, multi-property hospitality organization interested in building long-term relationships with talented culinary and restaurant leaders. In addition to this immediate opening, future opportunities may become available as we develop additional projects and properties.
This is a confidential search. Additional information about the restaurant, location, and ownership group will be shared with qualified candidates during the initial interview process. All applications and conversations will be handled discreetly.
To Apply
Please submit a current résumé detailing your Executive Chef experience and your responsibility for menu development, food cost, labor cost, purchasing, and team leadership.
Candidates are also encouraged to mention any experience or interest in front-of-house operations, wine, cocktails, or beverage-program development.
Pay: $75,000.00 - $80,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
Application Question(s):
- What food-cost and kitchen labor-cost targets were you responsible for in your most recent position?
- Briefly describe your experience overseeing front-of-house operations or managing the complete restaurant operation.
Experience:
- Executive Chef: 3 years (Required)
Work Location: In person
