Executive Chef - High-Volume Restaurant

Job Summary

A high-volume, acclaimed seafood restaurant in Cambridge, MA is hiring an Executive Chef to take full operational and culinary ownership of the back of house. This position requires a business-minded culinary executive to direct daily kitchen execution, train and mentor kitchen leadership, manage profitability metrics, and collaborate directly with the General Manager and ownership team.

The operation features a daily-changing menu built on direct relationships with local New England fishermen and farmers, an extensive raw bar program, and in-house smoking and curing.

Key Responsibilities

• Executive Kitchen Leadership: Direct all daily BOH operations, ensuring kitchen efficiency, consistent dish execution, and high production standards during high-volume service.
• Financial & Operational Management: Drive kitchen profitability through precise food cost tracking, inventory control, portion standardization, waste reduction, and labor management.
• Menu Execution & Sourcing: Oversee daily-changing menu updates, raw bar programs, seafood fabrication, and specialized in-house curing and smoking programs.
• Team Development & Retention: Recruit, train, and mentor Sous Chefs and hourly kitchen staff with an emphasis on professional growth, skills training, and low team turnover.
• Leadership Alignment: Partner directly with the General Manager and ownership group on operational strategy, kitchen resource allocation, and long-term brand standards.
• Sanitation & Compliance: Maintain full compliance with local health codes, kitchen safety standards, sanitation routines, and equipment maintenance.

Qualifications

• Proven Executive Leadership: 3 years of experience as an Executive Chef (or Chef de Cuisine / Executive Sous Chef directing full kitchen operations) in a high-volume, scratch-kitchen seafood environment.
• Financial Mastery: Demonstrated track record managing food costs, yield metrics, labor targets, inventory protocols, and kitchen P&L performance.
• Seafood & Scratch Expertise: Deep knowledge of seafood fabrication, raw bar programs, seasonal sourcing, and managing daily menu adjustments.
• People Management: Strong history of training, developing, and retaining BOH staff in a high-intensity restaurant setting.
• Organizational Skills: Ability to handle high volume and multi-task operational needs without compromising food quality or standards.

Compensation & Benefits Package

• Base Salary: $100,000 per year (commensurate with experience)
• Bonus Structure: Quarterly performance-based bonuses
• Parking: Dedicated on-site parking spot included in Kendall Square
• Paid Time Off: 2 weeks paid vacation in Year 1 (increases to 3 weeks at Year 3; 4 weeks at Year 7)
• Paid Sick Time: 40 hours accrued annually
• Insurance Benefits (at 90 days): Medical (Cigna), Dental, Vision, Accident, and Disability coverage
• Retirement (at 6 months): 401(k) program with company match up to 4%
• Additional Perks: Employee dining policy and work-related travel opportunities for brand promotions

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.