Executive Chef at Bar Cino Westwood (80309)

Newport Restaurant Group•Westwood, MA

5d•$100,000 - $125,000•Onsite

About The Position

We’re looking for an Executive Chef who doesn’t just want to lead a kitchen, but wants to own it. You’ll have full ownership of the kitchen — the food, the people, and the numbers. Bar ‘Cino is an informal neighborhood spot dedicated to making our guests feel welcome. We feature a casual Italian-inspired menu and a thoughtfully selected wine and cocktail list. We are the to go place for fun and great food! Bar Cino is proud to be part of the Newport Restaurant Group! We’re a 100% Employee-Owned Company — which means when you join us, you’re not just taking a job, you’re on a path that could lead to ownership. We invest in our people, and our people invest their talents right back into the business. We’re proud to be one of the friendliest hospitality teams in New England, and our common goal is simple: make people happy through great food, great locations, and great teamwork.

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 Italian concepts
Demonstrated experience with cost controls and kitchen financials
A deep passion for food and the guest experience — it shows in every plate
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 — this is hospitality!

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