Executive Chef- Farm to Table

Executive Chef opening at Gibbet Hill Grill 

Gibbet Hill Grill is the preeminent farm-to-table restaurant in Massachusetts. Opened over 20 years ago, it sits on 100 acres of land that is actively farmed by our farm team, delivering fresh fruits, vegetables, eggs, lamb and pork daily to our chefs. We pride ourselves on turning our produce into an exceptional culinary experience that celebrates the rich flavors of our local community. 

We are seeking a passionate and innovative Executive Chef to lead our kitchen and collaborate closely with our farmer to bring this vision to life.

We offer a comprehensive benefits package including:

• Health, Dental, & Vision insurance
• Complimentary Dining Benefit at all Webber Restaurant Group locations
• Long-term disability insurance
• 401(k) with an annual match*
• Paid time off
• Daily family meal 
• Flexible schedule
• Employee Assistance Program

Responsibilities of an Executive Chef at Gibbet Hill

• Supervise and develop culinary team, including hiring, training, and scheduling.
• Experience developing seasonally appropriate menu
• Develop and enforce kitchen policies and procedures to ensure a safe, clean, and organized work environment.
• Monitor food quality and presentation, ensuring that all dishes are prepared to the highest standards.
• Manage food costs, including inventory management and purchasing, to ensure profitability.
• Collaborate with the General Manager to develop and implement new menu items, promotions, and special events.
• Stay current on industry trends, culinary techniques, and ingredients to continually improve menu offerings and guest experiences.
• Ensure compliance with all health and safety regulations and maintain proper sanitation practices.
• Work closely with front-of-house staff to ensure a seamless dining experience for guests.

*Employee must meet eligibility requirements

The Webber Restaurant Group is an equal opportunity employer.

 Requirements:

• Minimum of 4 years of experience as an Executive Chef or similar leadership role in a high-volume restaurant.
• Strong leadership skills with the ability to build and motivate a high-performing team.
• Knowledge of food and labor cost management, inventory control, and purchasing.
• Excellent communication and interpersonal skills with the ability to communicate effectively with staff and guests.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Ability to stand for extended periods of time and lift up to 50 lbs.