Executive Chef

Situated on the scenic waterfront, the restaurant is a premier dining destination known for its fresh coastal cuisine, breathtaking views, and warm hospitality. We offer guests a vibrant setting for dining, special occasions, and unforgettable events. We are excited to announce that we hav reopened our à la carte dining experience, bringing back our signature dishes and introducing new, chef-driven creations in a refreshed, inviting atmosphere.

Competitive Benefits:

• Industry-leading compensation package
• Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
• Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!
• Variety of Supplemental Benefit Plans for life's unknowns
• 401k with annual employer match after 12 months employment
• Employer paid life Insurance throughout the length of employment
• Monthly Reward Dollars to use at various company locations.
• Accrued Paid Vacation
• Paid/Floating holidays for 5 major holidays
• Paid Sick Time renewed yearly
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program with up to a $4,000 payout for qualifying management positions

Compensation: $85,000-$95,000 /year + bonus

Responsibilities:

• Oversee all aspects of the culinary operations at The Boat House.
• Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence.
• Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service.
• Manage food costing, inventory control, and budgeting to ensure financial targets are met.
• Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets.
• Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations.
• Foster a positive and collaborative work environment where teamwork and professional growth are encouraged.

Qualifications

Requirements:

• Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment.
• 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment
• Strong culinary skills with a passion for creating innovative and flavorful dishes.
• Extensive experience in managing and executing private events, banquets, and catering operations.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced environment and adapt to changing priorities.
• Knowledge of food safety standards and best practices.
• Culinary degree or relevant certification preferred.

Pay: $85,000.00 - $95,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Vision insurance

Work Location: In person