Executive Chef/ Sous Chef

ABOUT GEORGE'S OF GALILEE

George's of Galilee is a beloved, family-owned waterfront seafood restaurant perched on the working fishing Port of Galilee in Narragansett, Rhode Island. For over 75 years, we have been a cornerstone of the New England seafood dining experience — celebrated for our commitment to freshness, quality, and the kind of warm hospitality that keeps generations of guests coming back. We are entering an exciting chapter of our story and are looking for an experienced culinary leader to help shape the future of our kitchen. If you are passionate about fresh, locally sourced seafood, proud of your craft, and ready to lead a dedicated team in an iconic coastal setting, we would love to meet you.

THE ROLE

We are seeking a talented Executive Chef or experienced Sous Chef to lead our back-of-house operations. The ideal candidate brings culinary vision, strong leadership, and a hands-on approach to kitchen management. This is a unique opportunity to put your stamp on a beloved Rhode Island institution with deep community roots and a loyal guest base. Whether you come in as an Executive Chef ready to own the kitchen or a Sous Chef looking to grow into the role, we are excited to discuss how your background aligns with our needs.

KEY RESPONSIBILITIES

Oversee all back-of-house operations, ensuring consistent quality, speed, and presentation across every service Develop and execute seasonal menus and daily specials that reflect George's coastal identity and New England's finest ingredients Hire, train, mentor, and motivate a high-performing BOH team; foster a positive, professional kitchen culture Maintain rigorous food safety, sanitation, and health code standards at all times Partner with the event coordinator to execute private functions, banquets, and special events Manage inventory, food cost controls, and daily ordering to meet budget targets Supervise kitchen equipment maintenance and coordinate repairs as needed Work all stations as needed — we need a hands-on leader, not a desk chef Collaborate with ownership on long-term culinary direction and restaurant goals

WHAT WE'RE LOOKING FOR

Minimum 3-5 years of progressive culinary leadership experience (Executive Chef, Sous Chef, or Kitchen Manager) Demonstrated expertise with fresh seafood — sourcing, handling, preparation, and presentation Proven ability to lead and develop kitchen teams in a high-volume restaurant environment Strong understanding of food costing, inventory management, and ordering systems ServSafe certification (or ability to obtain promptly) A positive, team-first attitude and the professionalism to uphold George's standards every shift Reliable transportation and ability to work days, nights, and weekends as required Culinary degree or equivalent professional experience preferred

COMPENSATION & BENEFITS

We offer a competitive, experience-based compensation package. George's of Galilee values its team and is committed to rewarding culinary excellence. Competitive salary (DOE) Health insurance & benefits Paid vacation Bonuses tied to food & labor cost goals Flexible schedule & employee discounts Professional development opportunities

Pay:

$55,000.00 - $85,000.00 per year

Benefits:

Flexible schedule Food provided Health insurance Paid time off

Work Location:

In person