Chef/Kitchen Manager in Gloucester, Massachusetts at Minglewood Harborside

Minglewood Harborside is a bustling, high-volume waterfront restaurant located in the heart of Gloucester. We're known for our lively atmosphere, fresh seasonal ingredients, and dedication to outstanding guest experiences. As part of the Serenitee Restaurant Group, we offer tremendous career growth and support across a network of beloved local restaurants.

We are currently seeking a passionate, experienced Chef to lead our culinary team. If you thrive in a fast-paced, team-oriented kitchen and are driven by excellence in food quality and team leadership, we want to hear from you!

Responsibilities:

• Lead all kitchen operations in a high-volume setting
• Ensure consistent execution of high-quality food using fresh, seasonal ingredients
• Train, and motivate kitchen team members
• Maintain food safety and sanitation standards
• Oversee inventory, ordering, and vendor relationships
• Manage food and labor costs, ensuring profitability
• Foster a positive, energetic, and collaborative team culture
• Collaborate with Front of House and senior leadership

Compensation and Benefits:

• Competitive salary of $90,000 to $105,000
• Ongoing opportunities for financial growth
• Annual Bonus that are achievable
• Medical and Dental insurance with a generous employer contribution to both
• Paid Vacation and Sick Time
• Meal Benefits
• Discounts in all of the Serenitee Restaurant Group locations
• Excellent Career and Financial Growth!

If you love food, leadership, and high-energy environments, this could be your next great opportunity. Apply today and become part of a passionate team that’s redefining hospitality on the North Shore.

• Minimum of 5 years’ experience as a Chef
• Strong leadership and team-building skills
• Excellent knowledge of culinary techniques, trends, and seasonal ingredients
• Hands-on approach to kitchen management
• Proven success managing food and labor costs
• Excellent communication, time-management, and organizational skills
• Flexible availability, including nights and weekends
• This position requires the chef to work stations on the line when needed