Executive Chef - High-Volume Seafood, Own the Kitchen

DC Global Talent Inc.; Newport (RI); On-site; USD 105,000 - 120,000; Full time

Benefits offered by this job

Relocation assistance

Insurance (LTD/Life/AD&D)

401(k) match

Employee ownership

Dining discounts

Referral bonus

Tenure program

Employee assistance program

Job summary

DC Global Talent Inc. Newport, RI is seeking an Executive Chef to take full ownership of the kitchen — food, people, and numbers — at a high-volume waterfront restaurant renowned for scratch-made seafood.

This hands-on leadership role demands culinary vision across every service, menu engineering that balances seasonality and costs, and financial ownership of labor and food budgets while developing a strong kitchen team and culture.

Qualifications

• 3–5+ years of experience as an Executive Chef in a high-volume establishment.
• Proven track record with high-quality, scratch cuisine — high-volume seafood experience strongly preferred.
• Demonstrated experience with cost controls and kitchen financials.
• Culinary Arts degree preferred, though strong hands-on experience carries equal weight
• Comfortable working days, nights, weekends, and holidays
• Able to stand for extended periods and lift 25–50 lbs

Responsibilities

• Culinary vision — set and consistently execute the menu direction across every service
• Menu engineering — balance seasonality, cost-conscious creativity, and scratch cooking that keeps guests coming back
• Financial ownership — manage labor costs, food costs, and overall budget performance
• Team leadership — hire, train, and develop kitchen staff; build a culture people want to stay in
• Performance management — hold the team to high standards fairly and consistently
• Operational standards — ensure kitchen operations remain efficient, safe, and sanitary at all times

Skills

Executive leadership

Cost controls

Menu engineering

High-volume kitchen

Staff development

Education

Culinary Arts degree

Job description

DC Global Talent Inc. Newport, RI is seeking an Executive Chef to take full ownership of the kitchen — food, people, and numbers — at a high-volume waterfront restaurant renowned for scratch-made seafood.

This hands-on leadership role demands culinary vision across every service, menu engineering that balances seasonality and costs, and financial ownership of labor and food budgets while developing a strong kitchen team and culture.