We're searching for a leader who wants more than just a kitchen job—we're looking for someone who wants to build something great.

Lead the culinary operations for a restaurants north of Boston.

Take a good operation and make it exceptional through leadership, consistency, and innovation.

Be a strong, hands-on leader who inspires, develops, and holds the team accountable.

Manage, coach, and mentor both kitchen teams while creating a positive work culture.

Operate with an owner's mindset—you're trusted to run the kitchen as if it were your own.

You're your own boss. Take ownership of the kitchen and run the show with confidence and accountability.

Provide the direction and structure that a talented team needs to succeed.

Take ownership of daily operations, including food quality, labor, scheduling, ordering, inventory, and cost control.

Meet weekly with ownership to review goals, performance, menu development, and business strategy.

Create schedules that support both the needs of the business and a healthy work-life balance whenever possible.

Continuously train and develop staff to improve skills, consistency, and teamwork.

Maintain high standards of cleanliness, organization, food safety, and execution.

Bring fresh ideas through seasonal menus, specials, and operational improvements.

Be a self-motivated leader who identifies opportunities, solves problems, and drives results without needing constant direction.

Foster a workplace that's fun, energetic, respectful, and team-focused while maintaining high expectations.

Communicate effectively with ownership, managers, and the front-of-house team to ensure seamless service.

Lead by example every shift with professionalism, positivity, and accountability.

Passionate about hospitality and creating memorable guest experiences.

A natural leader who builds strong, motivated teams.

Organized, accountable, and results-driven.

Positive attitude with a strong work ethic.

Comfortable making decisions independently.

Thrives in a fast-paced environment.

Loves coaching people and developing future leaders.

Wants the opportunity to grow with a successful and expanding restaurant group.

Questions

How many years of experience do you have as a Head Chef, Executive Chef, or Sous Chef?

Have you managed a full-service restaurant kitchen?

How many employees have you directly supervised?

Are you experienced in creating staff schedules, managing labor costs, and controlling food costs?

Have you been responsible for inventory, ordering, and vendor relationships?

Leadership

Describe your leadership style in three words.

Tell us about a time you turned around a struggling kitchen or improved team performance.

How do you motivate employees who are underperforming?

What do you believe is the most important responsibility of a Head Chef?

Operations

What is your target food cost percentage?

What systems have you used for inventory, ordering, and recipe costing?

How do you ensure consistency across every plate leaving the kitchen?

What is your approach to training new cooks?

Culture Fit

This role requires someone who is self-motivated and can run the kitchen with minimal oversight. Are you comfortable operating independently?

We hold weekly leadership meetings with ownership. Are you comfortable collaborating on goals, budgets, and operational improvements?

Our goal is to build a positive, fun, and accountable culture. What would you do during your first 90 days to help achieve that?

Why are you interested in joining our restaurant group?