Executive Chef

Job Title: Executive Chef Company: Anchor Restaurant & Market Location: **** Calle Loíza, San Juan, PR ***** Job Type: Full-Time Pay: Competitive; will be discussed and based entirely on proven experience. About Us: Located in Punta Las Marías, Anchor Restaurant & Market is a premium seafood destination. We are currently relaunching a highly elevated, photogenic dinner service and refining our lunch service. We are looking for an Executive Chef to take absolute ownership of our kitchen, drive culinary innovation, and lead our back-of-house team through this exciting growth phase. The Role: We need a culinary leader who thrives in a dynamic environment. You will be responsible for conceptualizing, costing, and executing seasonal menus across distinct services: Lunch, Dinner and, eventually, Brunch. This is a hands-on role where you will be cooking on the line, training your team, managing inventory, and ensuring our strict food-cost margins are met. Schedule: This role requires absolute commitment during our relaunch phase. You will initially be scheduled for six (6) shifts per week to ensure operational stability. Once the kitchen is running seamlessly and volume permits, the schedule will drop to five (5) shifts per week. Core Responsibilities: Menu Development: Create and execute highly visual, seasonal menus across brunch, lunch, and dinner services. Kitchen Leadership: Lead, train, and manage a growing BOH team (Sous Chef, Line Cooks, Prep Cooks, Dishwashers). Cost Control: Strictly manage food costs, vendor ordering, yield logs, and daily inventory to maintain target margins. Adaptability: Quickly and effectively pivot menu items based on supply chain availability, seasonal shifts, and market response. Mandatory Requirements: Seafood Mastery: Absolute proficiency in breaking down, yielding, and preparing high-end seafood is indispensable . English Fluency: 100% fluent in English is non-negotiable . Experience: Proven track record as an Executive Chef in a high-volume, upscale environment. Agility: A strong ability to pivot menus and adapt on the fly without compromising quality or plating aesthetics. To Apply: Please submit your updated resume outlining your relevant culinary management and seafood experience. Candidates selected for an interview should be prepared to discuss their menu conceptualization process and food-cost management strategies. (******) Pay: $62,****** - $78,****** per year Work Location: In person