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BC
Black Cow
Executive Chef
Career Insights for Executive Chef
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Scorecard
Based on Massachusetts data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$93,590 / year median in Massachusetts
+2% projected growth
Job Description
Executive Chef Black Cow (Newburyport, MA)
The OpportunityAfter 15 incredible years, our Executive Chef is relocating out of state. While we are sad to see him go, his planned departure creates a rare opening for a business-minded Executive Chef to lead our kitchen into its next chapter.
Qualifications5+ years as an Executive Chef in a high-volume restaurant.
Proven track record in P&L management, food costing, and labor controls.
Perks & BenefitsCompetitive Base Salary ($100k $120k+) +Health & Dental Insurance CoverageGenerous Paid Time Off (PTO)Direct partnership with stable, long-term ownership
Compensation:
$100,000 $120,000+ Base Salary (DOE) +Scale:
15,000 Sq. Ft. Facility | 400+ Seats | $8.5M+Consistent Annual RevenueType:
Full-Time / Year-RoundAbout UsFor over 30 years, Black Cow has been an iconic waterfront landmark in downtown Newburyport. Following a complete facility overhaul seven years ago, our state-of-the-art 15,000 sq. ft. venue generates $8.5M+ in consistent annual sales.The OpportunityAfter 15 incredible years, our Executive Chef is relocating out of state. While we are sad to see him go, his planned departure creates a rare opening for a business-minded Executive Chef to lead our kitchen into its next chapter.
Key ResponsibilitiesHigh-Volume Leadership:
Direct operations across a 400+ seat multi-zone venue during peak summer surges and steady year-round dining.Financial Management:
Oversee food cost, prep, and labor metrics to hit target P&L benchmarks.Menu Development:
Elevate our coastal/American menu with seasonal innovations, high-margin features, and consistent execution.Culture & Operations:
Mentorship, team scheduling, inventory tracking, and strategic vendor purchasing.Qualifications5+ years as an Executive Chef in a high-volume restaurant.
Proven track record in P&L management, food costing, and labor controls.
Perks & BenefitsCompetitive Base Salary ($100k $120k+) +Health & Dental Insurance CoverageGenerous Paid Time Off (PTO)Direct partnership with stable, long-term ownership
Benefits
- Paid Time Off (PTO)
- Dental Insurance