Executive Chef - Seacoast Kitchen Leader

Michael Timothy's Dining Group; Portsmouth (NH); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

Dental insurance

401K plan

Life insurance

Paid vacation

Growth opportunities

Job summary

Michael Timothy's Dining Group is seeking an Executive Chef to lead the seacoast kitchen operations in Portsmouth. You will ensure nutritious, safe, and flavorful dishes while maintaining a sanitary environment and training kitchen staff in cooking techniques, portions, and presentation.

The role requires strong leadership, cost control, and adherence to health regulations. You will supervise Back of House teams, uphold company culture, manage budgets, and drive quality across all menus and

Qualifications

• Executive chef responsible for nutritious, safe, eye appealing and flavorful food.
• Train associates in cooking methods, presentations, portion control and nutrient retention.
• Maintain a safe, sanitary kitchen and a compliant work environment with Health Dept standards.

Responsibilities

• Adheres to professional appearance, cleanliness, and proper uniform.
• Promotes company culture and philosophies across the kitchen.
• Protects company financial assets and controls costs for maximum revenue.
• Ensure quality standards for menu items and food production.
• Communicate professionally with team and guests as needed.
• Comply with policies related to employment, food handling, sanitation, and alcohol service.
• Directly supervise Back of House staff and provide training and performance feedback.
• Maintain sanitation to exceed Health Department standards.
• Monitor security of restaurant personnel and guest property.

Skills

Leadership

Team management

Food safety

Menu development

Cost control

Communications

Professionalism

Problem solving

Quality awareness

Training

Hospitality

Job description

Michael Timothy's Dining Group is seeking an Executive Chef to lead the seacoast kitchen operations in Portsmouth. You will ensure nutritious, safe, and flavorful dishes while maintaining a sanitary environment and training kitchen staff in cooking techniques, portions, and presentation.

The role requires strong leadership, cost control, and adherence to health regulations. You will supervise Back of House teams, uphold company culture, manage budgets, and drive quality across all menus and