Head Kitchen Leader: Oysters, Sushi & Tavern Energy

Hale Street Tavern; Beverly (MA); On-site; USD 80,000 - 95,000; Full time

Benefits offered by this job

Quarterly bonus

Paid vacation

Medical & dental benefits

Staff discounts

Job summary

Hale Street Tavern in Beverly, MA is seeking a hands-on Chef to lead a busy kitchen that champions oysters, sushi, wings, burgers, and tavern favorites. You’ll drive food quality, team performance, and systems to keep service fast, fun, and consistent.

The role demands leadership through nights, weekends, and holidays with a focus on cost control, staff development, and guest energy that brings people back for another round.

Qualifications

• Proven kitchen leadership in a high-volume restaurant or tavern.
• Strong command of kitchen financials including food cost and labor planning.
• Track record of hiring, training, coaching, and retaining culinary teams.
• Broad culinary range; seafood, oysters, sushi, or raw-bar experience a plus.
• Working knowledge of food-safety and sanitation requirements.

Responsibilities

• Lead daily kitchen operations and set a calm, accountable pace before, during, and after service.
• Coach, schedule, and develop the culinary team with clear standards and culture.
• Own food quality, consistency, presentation, speed, sanitation, and safe handling across all stations.
• Guide an eclectic tavern menu spanning oysters, sushi, seafood, wings, burgers, and familiar favorites.
• Manage food cost, labor, purchasing, inventory, prep, waste, and vendor relationships with discipline.
• Keep recipes, pars, station setup, and service systems organized for volume.
• Partner with front-of-house leadership to connect the guest experience.

Skills

Kitchen leadership

Food cost control

Labor planning

Hiring & coaching

Organization

Seafood & oysters

Sushi & raw-bar experience

Job description

Hale Street Tavern in Beverly, MA is seeking a hands-on Chef to lead a busy kitchen that champions oysters, sushi, wings, burgers, and tavern favorites. You’ll drive food quality, team performance, and systems to keep service fast, fun, and consistent.

The role demands leadership through nights, weekends, and holidays with a focus on cost control, staff development, and guest energy that brings people back for another round.