Executive Chef

D.C. Global Talent – Newport, Rhode Island

$105,000 - $120,000 IC

WHAT YOU’LL DO

Lead all culinary operations, maintaining the highest standards of food quality, consistency, and presentation across all service periods
Own and drive menu development, bringing a distinct culinary vision rooted in seafood and coastal cuisine
Build, manage, and develop a large back-of-house team including recruitment, training, scheduling, and performance management
Maintain operational excellence during peak season, managing high daily cover counts with consistency
Manage food costs, labour, and kitchen budgets to achieve financial targets
Uphold food safety, hygiene, and HACCP standards across all kitchen operations
Source and maintain strong relationships with quality seafood and local ingredient suppliers
Collaborate with front-of-house leadership to ensure a seamless guest experience
Foster a high-performance, positive kitchen culture

WHAT YOU BRING

Demonstrated high-volume, full-service restaurant experience at significant annual revenue scale
Strong seafood and coastal cuisine background – does not need to be most recent, but must be substantial
Menu development and ownership experience: must have developed and driven your own culinary vision, not solely executed someone else’s
Proven leadership of a large back-of-house team – strong people leadership is essential
Stable employment history; candidates with short stints should be prepared to provide context
Independent or chef-driven concept background is strongly preferred