Executive Chef at Bar Cino Watertown

BAR CINO WATERTOWN INC; Watertown (MA); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

NRG Dining Card Program

35% dining discount

Employee Assistance Program (EAP)

Telemedicine access

Company 401k match

Employee Ownership Opportunities

LTD/Life & AD&D insurance

Referral Bonus Program

Tenure Program

Wholesaler Club Reimbursement Program

Job summary

Bar Cino Watertown is seeking an Executive Chef in Watertown, MA to direct the kitchen, train staff, and optimize dining operations. You will oversee all culinary activities, ensure profitability, and uphold safety standards in a fast-paced environment.

The role requires a strong culinary background with passion for guest experience and leadership. Competitive compensation and a robust employee program accompany this opportunity.

Qualifications

• Minimum 3–5 years of Executive Chef experience in a high-volume establishment.
• Culinary Arts degree preferred
• Flexible schedule including days, nights, weekends, and some holidays

Responsibilities

• Direct and oversee kitchen activities and training of chefs and cooks.
• Manage labor and food cost controls and budgeting.
• Menu engineering and development; ensure safe and sanitary service.
• Hire, train and develop staff; manage performance and team culture

Skills

Leadership

Cost controls

Team collaboration

Guest experience

Education

Culinary Arts degree

Job description

Executive ChefBar Cino WatertownWatertown, MA______________________________Bar ‘Cino Watertown is looking for a Executive Chef to join the team.Bar ‘Cino (we say “chee-no”) is an informal neighborhood spot on Main Street in Watertown dedicated to making our guests feel welcome. We feature a casual Italian-inspired menu and a killer cocktail program. We are the go-to place for fun and great food! Bar 'Cino is proud to be part of the Newport Restaurant Group!About the Position: In the Executive Chef role, you will direct and oversee all activities of kitchen and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient, profitable, safe and sanitary food serviceAbout You: You will have a strong culinary background and be passionate about food and the guest experience.Essential Duties:Labor and food cost controls as well as budgetingMenu engineeringHire, train and develop employees; manage performance and team cultureCompensation and Benefits:Competitive compensation $100,000-$110,000/Year!Sick, Holiday, and Vacation paid time offHealth & Wellness:MedicalDentalVisionFlexible and Dependent Care spending account optionsHealth Reimbursement Account (HRA)Financial & Employee Ownership:100% Company paid LTD, Life & AD&D InsuranceGenerous Company 401k matchEmployee Ownership OpportunitiesEmployee Perks:NRG Dining Card Program35% discount when dining in our locations (including food and beverages)Employee Assistance Program (EAP)Employee Discount ProgramsWholesaler Club Reimbursement ProgramTenure ProgramReferral Bonus ProgramVoluntary Benefits:Telemedicine accessABOUT Newport Restaurant Group: We are proud to be a 100% Employee-Owned Company. What does it mean to work for an 100% Employee-Owned Company? If you decide to join our team, you’ll not just be an employee — you’ll be eligible to become an owner in the company. Really, there’s no catch, we invest in our employees, and they in turn invest their time, energy and talents in our businesses! We have one of the strongest, friendliest hospitality staffs in New England. Our common goal is to make people happy through great food, great locations and great teamwork. If you feel the same, we want to hear from you.Qualifications:A minimum of 3-5 years of previous experience as an Executive Chef in a high-volume establishment.Culinary Arts degree preferred, but we will hire candidates with exceptional experienceMust have flexible schedule to work during days, nights, weekends, and some holidays as neededSkills & Abilities:Strong communication skillsProven history of high-quality cuisine, preferably in high volume production of fresh, scratch food.Experience in cost controlsMust be able to stand for long periods of timeAbility to lift and move 25-50 poundsBe collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationships