Executive Chef - Waterfront Seafood Leader | 20% Bonus

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

Benefits offered by this job

Sign-on bonus

Dining allowance

Relocation bonus

Job summary

D.c.-Global-Talent-Inc. seeks an Executive Chef for a landmark high-volume seafood restaurant in Newport, Rhode Island. You will lead all culinary operations, drive your own seafood-forward menu, and manage a large back-of-house team in a fast-paced, coastal setting.

The role requires a culinary leader who can sustain exceptional seafood quality, training, and leadership during peak season while maintaining strict costs and food safety standards.

Qualifications

• Experience leading a high-volume seafood kitchen with strong quality controls.
• Proven track record creating and owning a culinary vision.
• Comfortable managing large back-of-house teams and schedules.

Responsibilities

• Lead all culinary operations ensuring top quality, consistency, and presentation.
• Own and drive menu development rooted in seafood and coastal cuisine.
• Build, manage, and develop a large BOH team including recruitment, training, and scheduling.
• Maintain excellence during peak season with high daily cover counts.
• Manage food costs, labour, and kitchen budgets to meet targets.
• Uphold HACCP, hygiene, and food safety across all kitchens.
• Source seafood and local ingredients and manage supplier relationships.
• Collaborate with FOH leadership to ensure seamless guest experience.
• Foster a high-performance, positive kitchen culture.

Skills

High-volume leadership

Seafood & coastal cuisine

Menu development ownership

Large BOH leadership

Budgeting & cost controls

Job description

D.c.-Global-Talent-Inc. seeks an Executive Chef for a landmark high-volume seafood restaurant in Newport, Rhode Island. You will lead all culinary operations, drive your own seafood-forward menu, and manage a large back-of-house team in a fast-paced, coastal setting.

The role requires a culinary leader who can sustain exceptional seafood quality, training, and leadership during peak season while maintaining strict costs and food safety standards.