Executive Chef

Confidential; Boston (MA); On-site; USD 70,000 - 100,000; Full time

Job summary

A prestigious culinary establishment in Boston is seeking an experienced Executive Chef to lead its high-volume dining operations. This role involves overseeing kitchen leadership, managing a diverse team, and ensuring high food quality. Ideal candidates should have over 5 years of experience in Chef management, a strong grasp of cost efficiency, and excellent communication skills. Flexibility in scheduling is required for this mid-senior level position.

Qualifications

• Minimum 5 years of Chef management experience in a structured, full-service dining environment.
• Strong understanding of cost and labor systems that drive profitability.
• Ability to lead, motivate, and develop a diverse culinary team.

Responsibilities

• Oversee daily kitchen operations, ensuring efficiency and exceptional quality.
• Develop and train back-of-house management and hourly staff; manage scheduling and labor costs.
• Drive guest satisfaction through hands-on leadership and a 'Do Whatever It Takes' attitude.

Skills

Chef management experience

Food safety knowledge

Inventory management

Cost control understanding

Team leadership

Excellent communication

Job description

Executive Chef – High-End Boston Restaurant

We are seeking an experienced Executive Chef to lead the culinary operations of a premier, high-volume, fine dining restaurant in Boston. This role requires a dynamic leader with a passion for excellence, creativity, and operational expertise.

Employment Type

Full Time

Key Responsibilities

• Oversee daily kitchen operations, ensuring efficiency and exceptional quality.
• Develop and train back‑of‑house management and hourly staff; manage scheduling and labor costs.
• Maintain inventory, ordering, and sanitation standards.
• Drive guest satisfaction through hands‑on leadership and a “Do Whatever It Takes” attitude.
• Plan and price menus, select and standardize recipes, and establish presentation techniques.
• Ensure compliance with safety, sanitation, and equipment maintenance standards.
• Mentor and train chefs across multiple locations; provide operational support during leadership transitions.
• Collaborate on menu innovation and assist with culinary execution when needed.
• Monitor food costs, improve efficiency, and foster teamwork within the kitchen.

Qualifications

• Minimum 5 years of Chef management experience in a structured, full‑service dining environment.
• Strong understanding of cost and labor systems that drive profitability.
• Expertise in back‑of‑house operations, food safety, and inventory management.
• Ability to lead, motivate, and develop a diverse culinary team.
• Excellent communication skills; fluent in English.
• Flexible schedule, including weekends, holidays, and peak business periods.

Seniority Level

Mid‑Senior level

Job Function

Management

Industries

Hospitality

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