Executive Chef
Executive Chef
Dakotas on the Cove is a waterfront dining destination built on genuine hospitality, seasonal ingredients, and a guest experience that earns loyalty. We’re a lean, hands-on operation — and we take pride in that.
The Executive Chef at Dakotas on the Cove is a working chef first. You’ll lead from the line, not from the office — executing service alongside your team, jumping between hot and cold, handling prep, and doing whatever the day requires. You’ll bring culinary skill and kitchen discipline to an established concept, contributing meaningfully to menu evolution while executing within a defined vision set in partnership with ownership. This role is right for a chef who is energized by a tight, versatile operation — someone who doesn’t need a brigade to do great work and finds satisfaction in being the backbone of their kitchen. What You’ll Own
- Oversee all kitchen operations, executing daily service at a high level across hot and cold line, including hands-on prep and breakdown.
- Design and execute seasonal seafood-focused menus with an emphasis on freshness and flavor.
- Maintain consistency, quality, and cleanliness across all aspects of kitchen operations.
- Manage food cost, ordering, inventory, and vendor relationships to meet budget targets.
- Hire, train, and lead a lean kitchen team; model the standard through your own work every shift.
- Uphold health and safety standards and maintain inspection readiness at all times.
- Partner with front-of-house on pacing, communication, and guest experience.
- 5+ years of kitchen experience, including leadership in a smaller or independent operation.
- Proven experience as an Executive Chef, Sous Chef, or similar leadership role.
- Strong background in seafood preparation and menu development.
- Ability to lead a small team while remaining highly organized and hands-on.
- Financially responsible — understands how food cost and labor efficiency work in a lean environment.
- Steady, professional, and dependable; this kitchen needs someone ownership can build around.
- A leader who is willing to be customer-facing, engage guests, touch tables and promote the brand on social media.
- NYC Food Protection Certificate holder required.
- Culinary degree preferred, but not required with relevant experience.
Compensation
Competitive base salary commensurate with experience, performance-based bonus opportunity, and real ownership of your kitchen and day-to-day operations.
Dakotas on the Cove is an equal opportunity employer.
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