Restaurant Executive Chef

Goodwin Recruiting; Cranston (RI); On-site; USD 60,000 - 80,000; Full time

Job summary

A local restaurant group seeks an Executive Chef to lead one of their kitchen concepts. This role involves overseeing cooking, training staff, managing sanitary conditions, and ensuring profitability. The ideal candidate will have extensive experience in high-volume environments and a passion for quality cuisine. Competitive compensation and benefits, including health insurance, paid time off, and a 401k plan, are offered.

Benefits

Sick, Holiday, and Vacation paid time off

Excellent health, dental and vision benefits

Flex spending account option

Ability Assist (EAP)

Life / Disability Insurance

401k with match

Qualifications

• 3-5 years previous experience as an Executive Chef in a high-volume establishment.
• Flexible schedule for days, nights, weekends, and holidays.
• Preferred culinary degree but exceptional experience is acceptable.

Responsibilities

• Direct and oversee all aspects of the kitchen.
• Ensure cooking, training, sanitary conditions, and profitability.

Skills

High-quality cuisine

Cost controls

Team collaboration

Education

Culinary Arts degree

Job description

Local restaurant group is looking for an Executive chef to take over one of their concepts and direct and oversee all aspects of the kitchen. This will include cooking, training, sanitary conditions, and profitability

Compensation and Benefits :

• Competitive compensation :
• Sick, Holiday, and Vacation paid time off
• Excellent health, dental and vision benefits with a flex spending account option
• Ability Assist (EAP)
• Life / Disability Insurance
• Short term disability (MA only)
• 401k with match

Qualifications :

• A minimum of 3-5 years of previous experience as an Executive Chef in a high-volume establishment.
• Culinary Arts degree preferred, but we will hire candidates with exceptional experience
• Must have flexible schedule to work during days, nights, weekends, and some holidays as needed

Skills & Abilities :

• Proven history of high-quality cuisine, preferably in high volume production of fresh, scratch food.
• Experience in cost controls
• Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationships