Executive Chef

The Post Oak; Boston (MA); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health plans

Dental & vision + life

FSA & 401k

Paid sick leave

Paid time off

Monthly bonus potential

Job summary

Oceanaire Seafood Room in Boston, MA is seeking an Executive Chef to lead the culinary team in an upscale seafood-focused concept. You will mentor staff, drive operations, and champion guest experiences in a sophisticated environment known for excellence in food and service.

Five+ years in culinary management is required, including at least 2 years as an Executive Chef in fine dining. Strong leadership and cost-control skills are essential for success.

Qualifications

• Minimum 5 years of culinary management experience.
• At least 2 years as an Executive Chef in upscale/fine dining.
• Strong leadership and staff development abilities.

Responsibilities

• Lead back-of-house operations with hands-on leadership in a fine-dining setting.
• Oversee labor, inventories, and food and supply ordering to meet budgets.
• Ensure exceptional guest satisfaction with a Do Whatever It Takes attitude.

Skills

Culinary management

Kitchen leadership

Budgeting & cost control

Job description

Overview

Oceanaire Seafood Room

Boston, MA

Executive Chef

Lead the culinary team at one of Boston’s premier seafood destinations. The Oceanaire Seafood Room offers an elevated dining experience in a stunning architectural setting, where fresh, sustainably sourced seafood takes center stage. As Executive Chef, you'll have the opportunity to showcase your creativity through innovative seafood-focused cuisine, mentor a talented culinary team, and deliver exceptional guest experiences in a sophisticated, upscale environment known for excellence in both food and service.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic

EOE

Pay Range

USD $95,000.00 - USD $105,000.00 /Hr.