Executive Chef

Executive Chef | Newport, RI

$105,000 – $120,000

Running a kitchen is one thing. Running a kitchen where you're also an owner — where every great dish, every tight labor cost, and every cook you develop directly grows your own stake in the company — that's something else entirely.

We're partnering with a well-established, employee-owned restaurant group in Newport, RI to place an Executive Chef who doesn't just want to lead a kitchen. They want to own it.

This is a confidential search. Further details about the concept will be shared with qualified candidates.

What You'll Own

This is a full-ownership role — the food, the people, and the numbers.

• Set and execute the culinary vision consistently across every service
• Engineer a menu built around seasonality, scratch cooking, and cost-conscious creativity that keeps guests coming back
• Own your numbers: labor cost, food cost, and budget performance
• Hire, develop, and retain a kitchen team worth staying on
• Hold high standards — fairly, clearly, and consistently
• Ensure kitchen operations stay efficient, safe, and sanitary at all times

What's In It For You

Compensation & Benefits

• $105,000 – $120,000 annually
• Paid sick, holiday, and vacation time
• Medical, dental, and vision coverage
• Flexible Spending Account (FSA) and Dependent Care options
• Health Reimbursement Account (HRA)

Financial & Ownership

• 100% company-paid LTD, Life & AD&D Insurance
• Generous 401(k) company match
• Employee ownership opportunities — your work builds real equity

Perks

• Dining card program
• 35% discount across group locations (food and beverage)
• Employee Assistance Program (EAP)
• Wholesaler Club reimbursement
• Tenure recognition program
• Referral bonus program
• Telemedicine access

Relocation assistance is available for qualified out-of-area candidates.

Who You Are

You lead from the front. You take pride in what leaves your kitchen. And you understand that a strong team is as important as a strong menu.

You bring:

• A genuine passion for food and the guest experience — visible in every plate
• A leadership style that builds equitable, respectful kitchen culture
• Composure and strategic thinking when service gets chaotic
• Sharp financial instincts — you know your food cost and you manage to it
• Clear communication skills across all levels, from line cooks to front-of-house leadership
• Flexibility to work days, nights, weekends, and holidays — this is hospitality

What You Bring on Paper

• 3–5+ years of Executive Chef experience in a high-volume establishment
• A proven track record of scratch cuisine — experience in high-volume seafood concepts is a strong advantage
• Culinary Arts degree preferred; exceptional experience carries equal weight
• Demonstrated success with cost controls and kitchen financials

This is a confidential search. All inquiries are handled with discretion. Qualified candidates will receive full concept details upon initial conversation.