Executive Chef/Kitchen Manager

The Essex House at Island Pond is seeking an experienced Executive Chef / Kitchen Manager to lead and strengthen our kitchen operations. We are looking for someone who is not only a strong cook, but also understands the full management of a restaurant kitchen, including food quality, labor control, food cost, ordering, prep systems, presentation, waste reduction, and team leadership. This is a hands-on leadership position. The right person will be able to work the line when needed, train kitchen staff, organize prep, manage stations, and help create consistent, appealing food for both local guests and visitors. Key Responsibilities Lead daily kitchen operations, including prep, line execution, station organization, and closing standards. Manage and support kitchen stations including salad, fryers, ovens, grill, sauté, final prep, plating, and expo. Maintain consistent food quality, portion control, presentation, and timing. Help manage labor costs by planning staffing needs, organizing prep work efficiently, and reducing unnecessary overtime or idle time. Monitor food costs, product usage, waste, and inventory levels. Assist with ordering and vendor/product decisions to ensure good quality and cost control. Use food on hand creatively and responsibly, including developing specials that reduce waste and highlight available ingredients. Understand seasoning, spices, flavor balance, sauces, and presentation. Train and coach prep cooks, line cooks, and dishwashers in kitchen standards, sanitation, station setup, food handling, and teamwork. Maintain a clean, safe, and organized kitchen. Support menu planning, specials, and seasonal adjustments. Work with ownership/management to improve systems, consistency, profitability, and guest satisfaction. Qualifications Prior experience as an Executive Chef, Sous Chef, Kitchen Manager, Lead Cook, or similar kitchen leadership role. Strong cooking skills and practical knowledge of restaurant kitchen operations. Ability to manage multiple stations and keep service organized under pressure. Understanding of food cost, labor cost, waste control, inventory, ordering, and portion control. Knowledge of seasoning, spices, sauces, preparation methods, and presentation. Ability to train, lead, and hold kitchen staff accountable in a respectful and productive way. Dependable, organized, and willing to take ownership of kitchen performance. Good communication skills with ownership, front-of-house staff, and kitchen team members. Food safety knowledge required; ServSafe or equivalent certification preferred. Ideal Candidate The ideal candidate is someone who takes pride in food, understands the business side of the kitchen, and wants to help build a stronger, more consistent restaurant operation. We want someone who can look at what we have on hand and think: "How do we use this well?" "How do we reduce waste?" "How do we make this special appealing?" "How do we serve this consistently and profitably?" "How do we help the team work better?" This role requires both skill and leadership. We are looking for someone who can help guide the kitchen, not just fill a shift.

This role offers an exciting opportunity for a dedicated culinary professional to lead a dynamic team while delivering outstanding dining experiences. The Executive Chef / Kitchen Manager will be instrumental in shaping the culinary direction of our establishment while ensuring operational excellence.

Pay:

$60,000.00 - $80,000.00 per year

Benefits:

Food provided Paid time off

Work Location:

In person