Executive Chef

POSITION SUMMARY

The Executive Chef Faraway Martha's Vineyard is the property's hands-on culinary leader, responsible for delivering exceptional product quality and leading by example in every kitchen. This role oversees the day-to-day culinary operations across The Newes From America and Pelican Club, ensuring consistency, teamwork, and excellence in execution. The Executive Chef sets the tone for culinary culture on property. The perfect candidate for this role is equally as strong on the pass as on the line, building trust, respect, and accountability among team. Leading by experience, example, and ambition.

ABOUT THE NEWES FROM AMERICA

Located in Edgartown since 1742, The Newes From America blends historic charm with comfort food, craft cocktails, and island hospitality. It offers guests a gathering place rooted in longstanding island heritage, cherished by both locals and returning visitors. The Newes has become synonymous with Martha's Vineyard tradition, balancing familiarity and warmth with a lively, authentic sense of place.

ABOUT PELICAN CLUB

Situated within Faraway Martha's Vineyard, the Pelican Club serves fresh-caught sashimi, ceviches, and herbaceous cocktails in a vibrant, open-air setting just steps from the harbor. With its mix of nautical touches and tropical-meets-island décor, the restaurant creates a playful yet refined dining experience that celebrates local ingredients and relaxed sophistication. The Pelican Club reflects the Faraway approach to hospitality: high-quality, expressive, and full of life.

KEY AREAS OF RESPONSIBILITY

? Menu Development and Execution: Lead the creation, refinement, and daily execution of menus across The Newes From America and Pelican Club, ensuring every dish meets CMH's standards for flavor, presentation, and consistency.

? Team Development: Build a positive, efficient, and disciplined kitchen environment focused on collaboration, respect, and personal growth.

? Operational and Financial Accountability: Manage systems for purchasing, inventory, and cost control, ensuring sustainable operations that protect both product quality and profitability.

PRIMARY RESPONSIBILITIES

Culinary Leadership and Product Execution

• Oversee daily food preparation and service execution across all outlets, maintaining Faraway standards of flavor, quality, and presentation.
• Work actively on the pass and the line, modeling consistency, efficiency, and professionalism.
• Develop seasonal menus and specials that reflect local ingredients, guest preferences, and the identity of each concept.
• Partner closely with the F&B Operations Director and Culinary Director to align offerings, processes, and performance standards.
• Ensure all culinary operations adhere to health, safety, and sanitation standards.

Team Development and Culture

• Lead, train, and motivate kitchen teams through clear communication, accountability, and a positive, professional approach.
• Cultivate pride and ownership among team members, ensuring morale and focus remain high during both peak and shoulder seasons.
• Identify and develop internal talent, promoting from within where possible to strengthen team depth and continuity.
• Conduct daily pre-shift meetings and consistent coaching, emphasizing efficiency, timing, and hospitality awareness.

Operational and Financial Oversight

• Manage labor, food costs, and purchasing to maintain financial goals without compromising quality.
• Build and maintain vendor relationships that reflect CMH's commitment to quality and authenticity.
• Partner with the Managing Director and F&B leadership to review weekly and monthly P&L results, addressing variances with practical, on-the-ground solutions.
• Oversee scheduling, payroll accuracy, and adherence to company standards and procedures.

Collaboration and Communication

• Partner closely with the F&B Operations Director, ensuring front and back of house teams operate as one cohesive unit.
• Maintain open communication with the SVP of F&B and the CMH Central Team to align on culinary standards, strategy, and operational priorities.
• Collaborate with property leadership and corporate F&B on menu planning, operational improvements, and long-term strategy.

• Act as a visible ambassador of CMH's culinary philosophy within the local community, fostering partnerships with producers and purveyors.

• Extensive hands-on culinary experience with proven leadership in high-volume, multi-outlet kitchens.

• Deep understanding of menu development, seasonality, and product quality across a range of cuisines, from sushi to classic bar fare.
• Strong technical skill in cooking, plating, and kitchen organization, with an uncompromising focus on execution and consistency.
• Experience mentoring kitchen teams, fostering efficiency, discipline, and collaboration.
• Sound understanding of cost control, inventory management, and P&L fundamentals.
• ServSafe certification and thorough knowledge of kitchen safety and sanitation standards.
• Genuine passion for hospitality and alignment with CMH's values of authenticity, craftsmanship, and leadership through presence.

ABOUT COLLARED MARTIN HOSPITALITY

Established in January 2025, Collared Martin Hospitality operates the Faraway brand, along with a collection of independent lifestyle & luxury boutique hotels, restaurants, and cocktail clubs. Currently, we operate across Blue Flag Capital's award-winning portfolio of more than $1 billion of hospitality real estate assets. We value the power of genuine, personal relationships, inspired by the Collared Martin's symbolism of exploration, loyalty, and homecoming. Our commitment to infusing soul back into hospitality and creating a culture rooted in profound attention to detail and local authenticity ensures that every interaction is an opportunity to connect and inspire. We pride ourselves in making each property a destination that resonates with its setting, where the experience itself becomes the true souvenir.