Executive Chef: Lead High-Volume Kitchen & Mentorship

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

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.