Executive Chef

The Oceanaire Seafood Room; Boston (MA); On-site; USD 130,872,000 - 144,648,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & Vision

Life & STD

FSAs & 401k

Paid sick leave

Paid time off

Monthly bonus

Job summary

The Oceanaire Seafood Room in Boston is seeking an Executive Chef to lead our culinary team in a premier seafood concept. This role emphasizes creativity in seafood-focused cuisine, mentoring a skilled staff, and delivering exceptional guest experiences in a refined setting.

We offer extensive training, career development, generous dining discounts, comprehensive health plans, and a discretionary monthly bonus potential.

Qualifications

• Minimum 5 years in culinary management, including 2+ years as an executive chef in upscale dining.
• Strong knowledge of back-of-house operations, staff supervision, and cost control.
• Excellent leadership, communication, and conflict resolution skills.

Responsibilities

• Lead the culinary team with a hands-on, lead-by-example management style.
• Oversee back-of-house operations in an upscale, fine dining restaurant.
• Manage labor and other costs through planning and execution to meet budgets.

Skills

Culinary management

Executive chef experience

Fine dining

Job description

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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic

EOE

Pay Range

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