Executive Chef at The Mooring

MOORING LTD•Newport, RI

1d•$105,000 - $120,000•Onsite

About The Position

The Mooring is seeking an Executive Chef who wants to lead and own the kitchen. This role involves full ownership of the kitchen's culinary vision, menu engineering, financial performance (labor, food costs, budget), team management (hiring, training, development), and ensuring efficient, safe, and sanitary operations. The ideal candidate is a passionate, collaborative leader with strong financial acumen and communication skills, capable of managing a high-volume, scratch-cooking environment, particularly with seafood concepts. This is an opportunity to be part of a 100% employee-owned company where your contributions directly impact your ownership stake.

Requirements

3–5+ years of experience as an Executive Chef in a high-volume establishment
A proven track record of high-quality, scratch cuisine — preferably in high-volume Seafood concepts
Demonstrated experience with cost controls and kitchen financials
A deep passion for food and the guest experience
A collaborative leadership style that builds equitable, respectful kitchen culture
The ability to stay calm and strategic when service gets chaotic
Sharp financial instincts — you know your food cost and you manage to it
Strong communication skills with everyone from line cooks to front-of-house leadership
Flexibility to work days, nights, weekends, and holidays
Comfort on your feet for extended periods and ability to lift 25–50 lbs

Nice To Haves

Culinary Arts degree preferred — though exceptional experience speaks just as loud

Responsibilities

Set the culinary vision and execute it consistently across every service
Engineer the menu — seasonality, cost-conscious creativity, and scratch cooking that guests come back for
Own your numbers: labor costs, food costs, and budget performance
Hire, train, and develop your kitchen team — and build a culture people want to stay in
Manage performance and hold the team to high standards, fairly and respectfully
Ensure kitchen operations are efficient, safe, and sanitary at all times
Direct the training of chefs, cooks, and kitchen staff to keep skills sharp and standards high