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Executive Chef/Kitchen Manager
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Thirsty Beaver Pub
Smithfield, RI (In Person)
$80,000 Salary, Full-Time
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Job Description
Executive Chef/Kitchen Manager Thirsty Beaver Pub Smithfield, RI Job Details Full-time $70,000 - $90,000 a year 10 hours ago Qualifications Vendor relationship building Kitchen health and safety standards Line cook experience Food service health code compliance ServSafe Safety regulations Labor cost analysis Team development Kitchen cost control Food safety sanitizing procedures Organizational skills Leading team collaboration initiatives Managing kitchen staff Guest services Restaurant cost management Team motivation (leadership skill) Team building Full Job Description We are seeking an experienced, hands-on Executive Chef / Kitchen Manager to lead culinary and kitchen operations across three high-volume pub and grub locations. This leadership role is responsible for maintaining food quality, consistency, profitability, food safety standards, and team development while supporting the continued growth of our restaurant group. The ideal candidate is a strong leader with multi-unit kitchen management experience, exceptional organizational skills, and a passion for delivering outstanding guest experiences through high-quality food and efficient operations. Key ResponsibilitiesCulinary Leadership Develop, implement, and maintain menu standards across all locations. Ensure consistency in food quality, presentation, portioning, and recipe execution. Create seasonal menu offerings, specials, and cost-effective recipes. Monitor guest feedback and continuously improve food offerings. Kitchen Operations Oversee daily kitchen operations at all three restaurant locations. Establish and enforce standard operating procedures and kitchen systems. Ensure compliance with all health, sanitation, food safety, and labor regulations. Conduct regular kitchen inspections and operational audits. Team Management & Development Recruit, hire, train, mentor, and evaluate kitchen staff and managers. Develop leadership skills within kitchen management teams. Create staffing schedules to ensure proper labor coverage and efficiency. Foster a positive, accountable, and performance-driven work environment. Financial Management Manage food and labor costs to meet profitability goals. Analyze inventory, purchasing, and waste to maximize margins. Negotiate with vendors and maintain strong supplier relationships. Review weekly and monthly financial reports and implement corrective actions when necessary. Inventory & Purchasing Oversee ordering, receiving, and inventory management across all locations. Ensure proper product rotation and storage procedures. Maintain accurate inventory controls and minimize food waste. Standardize purchasing processes and vendor programs. Quality Assurance Maintain the highest standards of cleanliness, organization, and food safety. Ensure all locations consistently meet brand standards. Monitor kitchen performance metrics and implement improvement plans. Support front-of-house management to ensure exceptional guest satisfaction. Required Qualifications 5+ years of Executive Chef, Kitchen Manager, or Culinary Director experience. Multi-unit restaurant management experience preferred. Strong knowledge of food costing, inventory management, and labor controls. Experience managing high-volume kitchens. Proven leadership and team-building skills. Excellent communication and organizational abilities. Thorough understanding of food safety and sanitation regulations. Ability to travel regularly between restaurant locations. Proficiency with restaurant management and inventory software. Preferred Qualifications Culinary degree or equivalent professional experience. ServSafe Manager Certification or equivalent. Experience in casual dining, pub, tavern, or gastropub concepts. Strong menu development and recipe costing experience.