Executive Chef

Nbutexas; Portsmouth (NH); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

On-site parking

Paid time off

Education support

Menu development input

Supportive ownership

Job summary

Nbutexas, an upscale restaurant celebrating classic technique and seasonal New England ingredients, is seeking an Executive Chef to lead the kitchen and shape a creative, high-quality culinary program.

The role requires 5+ years of kitchen leadership in fine dining, strong knowledge of Italian cuisine, and cost-control expertise. You will oversee a BOH team, manage local vendor relationships, and drive tastings while upholding safety standards.

Qualifications

• 5+ years of kitchen leadership experience in full-service or fine dining.
• Strong knowledge of Italian cuisine.
• Experience with inventory, ordering, and food/labor cost control.
• Proven ability to lead a BOH team of 8–12.
• ServSafe certification or equivalent.
• Strong leadership and communication skills.
• New England seasonal and local sourcing knowledge preferred.
• Culinary degree/formal training preferred.

Responsibilities

• Lead daily kitchen operations, prep, service, and closing.
• Train, mentor, and develop the culinary team.
• Oversee local farm, seafood, and specialty Italian vendor relationships.
• Conduct tastings and kitchen meetings to maintain quality.
• Maintain food safety, sanitation, and cost-control standards.

Skills

Kitchen leadership

Italian cuisine

Inventory management

Cost control

Staff leadership

ServSafe certification

Education

Culinary degree/training

Job description

Our upscale restaurant celebrates classic technique and seasonal New England ingredients. We’re seeking a passionate Executive Chef to lead the kitchen and shape a creative, high-quality culinary program.

Compensation & Benefits

• $85,000–$100,000 base salary, based on experience
• 20% quarterly bonus tied to performance
• Employer-sponsored health & dental insurance
• Free on-site parking
• Generous PTO
• Continuing education and culinary development support
• Creative input on menus and seasonal offerings
• Supportive ownership and FOH team

Requirements

• 5+ years of kitchen leadership experience in full-service or fine dining
• Strong knowledge of Italian cuisine
• Experience with inventory, ordering, and food/labor cost control
• Proven ability to lead a BOH team of 8–12
• ServSafe certification or equivalent
• Strong leadership and communication skills
• New England seasonal and local sourcing knowledge preferred
• Culinary degree/formal training preferred

Key Responsibilities

• Lead daily kitchen operations, prep, service, and closing
• Train, mentor, and develop the culinary team
• Oversee local farm, seafood, and specialty Italian vendor relationships
• Conduct tastings and kitchen meetings to maintain quality
• Maintain food safety, sanitation, and cost-control standards