The Role

We are seeking an Executive Chef to step into a leadership position that will take over the day-to-day kitchen responsibilities currently held by Chef/Owner Rachel Miller. This is a pivotal role: the Executive Chef will be entrusted with overseeing kitchen operations at the highest level, ensuring standards of excellence, efficiency, and consistency, while allowing Chef Rachel to focus on broader creative and business growth.

The Executive Chef’s first priority will be operational mastery: managing the kitchen team, ordering, quality control, and execution of our unique tasting menu program. Over time, opportunities for creative collaboration, greater visibility, and press recognition will emerge, especially as the company expands into a second project next door.

Key Responsibilities

Kitchen Operations: Take full ownership of the day-to-day kitchen operations currently managed by the Chef/Owner, including prep, ordering, vendor relationships, and quality control.

Team Leadership: Supervise and mentor a small, primarily Spanish-speaking team of cooks and dishwashers, ensuring efficiency, cleanliness, and organization at all times.

Menu Execution & Education: Learn, master, and uphold the standards of Chef Rachel’s tasting menus; provide ongoing menu education for the team.

Financial Accountability: Manage food COGS and kitchen labor, presenting updates to ownership.

Hiring & Training: Partner with ownership on hiring, firing, onboarding, and training.

Compliance & Safety: Share responsibility for health and safety compliance.

Special Projects: Support private events, off-site dinners, and seasonal projects (e.g., Nightshade Clam Shack).

Candidate Profile

At least 5 years as Sous Chef, CDC, or Executive Chef in a high end restaurant.

Strong knife skills, butchery, and seafood expertise.

Calm under pressure, highly organized, detail-oriented, and committed to mentorship.

Proven record of longevity and loyalty in prior roles; experience with tasting menus strongly preferred.

Schedule

Service: 4 nights per week (Thursday–Sunday)

Prep/Admin: 1 full prep day (typically Wednesday)

Seasonal: Additional responsibilities during summer Nightshade Clam Shack weekends

Compensation & Benefits

Salary: Competitive ($85,000–$100,000 base), plus performance-based bonus potential

Benefits: Health insurance, PTO, dining perks, and support for professional development and relevant education

Growth & Future Opportunities

Take on the responsibilities currently managed by the Chef/Owner, positioning yourself as the operational leader of the kitchen.

Expanded leadership role as the company develops new concepts.

Opportunities for creative collaboration once established.

Partnership track is possible for the right candidate.

To Apply

Please send a resume and a brief note about why you’re inspired by Nightshade Noodle Bar’s philosophy and approach to: rachel@nightshadenoodlebar.com.

The Role

We are seeking a General Manager to take over day-to-day leadership of our front-of-house operations and serve as the face of the restaurant during service. The GM will be on the floor each evening, leading by example, motivating and mentoring our service team, and ensuring our exacting standards of hospitality are consistently met.

The GM will also serve as the floor sommelier, managing wine service and pairings while driving efficiency, financial performance, and team development. This role requires a high level of operational control and the ability to thrive in a fast-paced, ambitious environment.

Key Responsibilities

Guest Experience: Uphold and elevate our unique style of service — gracious, anticipatory, formal but not stuffy, and highly tailored.

Floor Leadership: Be present for every service, leading the team, handling VIPs, motivating staff, and setting the tone for the dining room.

Sommelier Leadership: Act as floor sommelier, leading beverage service and pairing selections, ensuring wine and beverage knowledge is continuously developed among staff.

Team Management: Oversee a FOH team of ~6–7 servers and support staff. Hire, train, schedule, and mentor with high standards of discipline, consistency, and accountability.

Financial Oversight: Track and manage beverage costs, labor costs, and sales targets. Provide analysis and insights to ownership.

Operational Efficiency: Oversee reservations, guest communications, and compliance with Massachusetts labor laws and health codes in collaboration with ownership and Chef Rachel.

Events: Lead FOH for private events and occasional off-site experiences.

Administration: Handle payroll, POS management, and FOH systems (Toast, Tock).

Candidate Profile

Experience: Minimum 4 years as General Manager (or equivalent leadership role) in fine dining. Michelin- or James Beard–recognized background strongly preferred.

Wine Knowledge: Certification through CMS or WSET strongly preferred; must be confident leading pairings and beverage service.

Skills: Strong financial acumen, detail-oriented, technically adept (Toast & Tock experience a plus).

Leadership: Calm under pressure, thrives on intensity, disciplined, strict but inspiring. Passionate about mentoring and creating structure while leading by example.

Schedule

Wednesday: Admin day

Thursday–Sunday: Daily preparation for and participation in dinner service.

Some seasonal increase in workload during summer Clam Shack weekends

Compensation & Benefits

Salary: Competitive, $75,000–$95,000 base plus performance-based bonus potential.

Benefits: Health insurance, paid time off, dining perks, professional development, and support for wine/beverage education.

Growth & Future Opportunities

Lead FOH operations at one of Boston’s most acclaimed restaurants.

Broader leadership opportunities as the company expands.

Increased community presence as a brand ambassador.

To Apply

Please send your resume and a short note on why Nightshade Noodle Bar’s philosophy inspires you to: alex@nightshadenoodlebar.com