Executive Chef

Legal Sea Foods; Dedham (MA); On-site; USD 120,000 - 190,000; Full time

Benefits offered by this job

Healthcare coverage

401(k) with company match

Paid time off

In-house training program

Career growth opportunities

Team ownership and development

Wellness programs

Accountability‑driven culture

Job summary

Legal Sea Foods in Dedham, MA seeks an Executive Chef to lead the kitchen, set culinary standards and shape the guest experience. You will mentor future leaders, drive excellence in a high-volume, brand-driven operation, and own the performance of your team from day one.

You will oversee food quality, safety, inventory, and cost controls while partnering with front-of-house leadership to deliver an exceptional guest experience. Strong leadership and seafood passion are essential.

Qualifications

• Seasoned Executive Chef with leadership in high-volume kitchens.
• Proven seafood-focused menu development and quality control.
• Strong financial acumen including cost and labor management.
• Excellent team development and performance coaching.
• Ability to maintain top safety and sanitation standards.

Responsibilities

• Lead all back of house operations, ensuring excellence in food quality, consistency, and execution
• Build, develop, and inspire a strong culinary team through hands‑on leadership and coaching
• Maintain the highest standards of food safety, sanitation, and kitchen organization
• Oversee inventory, purchasing, and cost controls to meet financial goals
• Partner with front of house leadership to deliver a seamless and exceptional guest experience
• Drive accountability, performance, and a culture of continuous improvement

Skills

Executive leadership

Seafood expertise

Cost control

Labor management

High-volume service

Job description

This is more than an Executive Chef role, it’s an opportunity to lead a kitchen, shape culinary standards, and influence the overall guest experience. You’ll have the autonomy to drive excellence, mentor future leaders, and play a key role in the success of a high-volume, brand-driven restaurant.

What You’ll Do

• Lead all back of house operations, ensuring excellence in food quality, consistency, and execution
• Build, develop, and inspire a strong culinary team through hands‑on leadership and coaching
• Maintain the highest standards of food safety, sanitation, and kitchen organization
• Oversee inventory, purchasing, and cost controls to meet financial goals
• Partner with front of house leadership to deliver a seamless and exceptional guest experience
• Drive accountability, performance, and a culture of continuous improvement

What You Bring

• Proven experience as an Executive Chef or strong Sous Chef ready to step into a leadership role
• A passion for seafood and high-quality, seasonal ingredients
• Strong leadership, team development, and performance management skills
• Operational and financial acumen, including cost control and labor management
• Ability to lead effectively in a high-volume, fast‑paced environment
• Flexibility to work nights, weekends, and holidays

What We Offer

• Competitive compensation with performance‑based incentives
• Comprehensive healthcare coverage, including medical, dental, vision, and health savings options
• 401(k) with company match opportunities
• Paid time off designed to support rest, recharge, and work‑life balance
• Structured manager training program with hands‑on development from day one, supported by ongoing learning through in‑person sessions, virtual training, language support, and leadership podcasts
• Career growth with defined paths to advancement, with more than half of our managers promoted from within the company
• Ownership of your team, including hiring, development, and performance
• Wellness programs that support your well‑being, with fitness and healthcare incentives that reward participation
• A culture built on accountability, teamwork, and high standards, where leaders are expected to develop people and deliver results