Executive Chef

The Homeport Restaurant & Oyster Bar is a beloved Martha’s Vineyard institution, recently revitalized by The Aquitaine Group while preserving over 90 years of history. Our 150‑seat seaside restaurant celebrates the essence of Vineyard summers. Simple, elegant dishes crafted with impeccable technique and the finest local ingredients. Guests enjoy sunsets over the ocean from our waterfront patio, surrounded by the beauty and bounty of the island.

We partner closely with renowned local farms and purveyors including Morning Glory Farm, North Tabor Farm, and Beetlebung Farm to highlight the freshest local proteins, produce, and seafood the island has to offer.

Who We Are
The Aquitaine Group is one of Boston’s pioneering boutique restaurant groups. For over 30 years, we’ve built a culture rooted in hospitality, teamwork, and a passion for continual improvement. We lead with curiosity and intention:

• How do we elevate guest experiences?
• How do we innovate while letting great ingredients shine?

We cultivate a workplace where every team member feels valued, respected, and connected. Genuine engagement with our guests, our community, and each other is core to how we operate. We believe joy in your craft, not just years of experience, drives success and inspires those around you.

Position Overview

We are seeking a dynamic Executive Chef to lead the culinary vision and kitchen operations at our newly reimagined location this season May-September. This role includes building and training a brand‑new team from the ground up, supported by an Executive Sous Chef, Baker, and kitchen team.

Required Experience:
3–5 years as an Executive Chef or Chef de Cuisine in a high volume, quality focused environment.

Key Responsibilities

Culinary Leadership

• Develop and refine seasonal menus that reflect our elevated seaside cuisine
• Standardize recipes and uphold consistent execution
• Maintain exceptional food quality and presentation

Team & Operations Management

• Recruit, train, and develop a full kitchen team
• Lead with clear expectations, motivation, and goal‑setting
• Manage weekly inventory and maintain cost controls
• Oversee line operations and expedite during service when needed
• Support the maintenance and longevity of all kitchen equipment

Standards & Safety

• Ensure adherence to Homeport’s culinary philosophy and operational policies
• Uphold the highest standards of sanitation, cleanliness, and safety
• Build and sustain strong vendor and purveyor relationships

Compensation

• $1,500+ /week based on experience
• Performance‑based salary growth potential
• Housing available for $300/week