Chef/Kitchen Manager

Hale Street; Beverly (MA); On-site; USD 80,000 - 95,000; Full time

Benefits offered by this job

Quarterly bonus program

Paid vacation and sick time

Medical and dental benefits

Discounts at Serenitee Restaurant

Career growth opportunities

Job summary

Hale Street Tavern is seeking a hands-on Chef to lead a vibrant kitchen designed for a neighborhood tavern atmosphere. Responsibilities include managing kitchen operations, developing culinary teams, and ensuring high food quality across an eclectic menu.

The role involves setting standards, managing inventory, and collaborating with front-of-house leadership. The starting salary ranges from $80,000 to $95,000 annually, along with a quarterly bonus program and benefits including medical and

Qualifications

• Proven kitchen leadership in a high-volume restaurant or tavern.
• Strong command of kitchen financials including food cost and inventory.
• Track record of hiring, training, and retaining culinary teams.
• Working knowledge of food-safety and sanitation requirements.

Responsibilities

• Lead daily kitchen operations and set a calm, accountable pace.
• Coach, schedule, and develop the culinary team.
• Own food quality, consistency, and presentation across every station.
• Manage food cost, labor, purchasing, and inventory.
• Partner closely with front-of-house leadership.

Skills

Kitchen leadership

Financial management

Coaching and training

Food safety knowledge

Culinary range

Job description

Description

Good food. Good people. Always something happening.

Hale Street Tavern is hiring a hands‑on Chef to lead a kitchen built for a lively neighborhood tavern - fresh oysters, creative sushi, wings, burgers, tavern favorites, and food people want to come back for.

This is not a precious, overly polished dining room. Hale Street Tavern is Beverly Farms' come‑as‑you‑are gathering place: a buzzing bar, a real oyster program, game‑day energy, regulars who know the room, and plenty of reasons to stay for another round.

We are looking for a Chef who can make that mix work beautifully. You will lead the food, the team, and the systems behind a busy service while protecting what makes Hale Street Tavern feel alive. The right leader respects both sides of our menu: oysters and wings, sushi and burgers, quality and fun.

What success looks like

The kitchen is prepared, the team knows the standard, and service moves with purpose. Food is consistently craveable across the whole menu. Costs are understood and controlled. The front and back of house operate as one team. Guests feel the energy - and keep coming back.

What you will do

• Lead daily kitchen operations and set a calm, accountable pace before, during, and after service.
• Coach, schedule, and develop the culinary team; build clear standards and a culture people want to be part of.
• Own food quality, consistency, presentation, speed, sanitation, and safe food handling across every station.
• Guide an eclectic tavern menu spanning oysters, sushi, seafood, wings, burgers, and familiar favorites.
• Manage food cost, labor, purchasing, inventory, prep, waste, and vendor relationships with discipline.
• Keep recipes, pars, station setup, and service systems organized and practical for volume.
• Partner closely with front-of-house leadership so the entire guest experience feels connected.
• Contribute seasonal ideas, specials, and event-driven food that give guests another reason to gather at Hale Street.

What Will We Give You in Return?

• Starting Salary of $80,000-$95,000/year, Depending on Experience
• Quarterly bonus program
• Paid Vacation and Sick Time
• Excellent medical and dental benefits with a 70% employer contribution on medical and 50% on dental
• Discounts in all of the Serenitee Restaurant Group locations
• Excellent Career Growth!

Requirements

• Proven kitchen leadership in a high-volume restaurant, tavern, bar, or similarly fast-moving operation.
• Strong command of kitchen financials, including food cost, labor planning, purchasing, and inventory.
• A track record of hiring, training, coaching, and retaining dependable culinary teams.
• High standards without the ego: you are organized, direct, steady, and willing to jump in.
• Broad culinary range; seafood, oyster, sushi, or raw-bar experience is a strong plus.
• Working knowledge of food-safety and sanitation requirements, with current certification or the ability to obtain it.
• Availability to lead when the tavern is busiest, including nights, weekends, and holidays as needed.