Executive Chef

Stk-Boston; Boston (MA); On-site; USD 120,000 - 165,000; Full time

Benefits offered by this job

Dining discounts/onsite meals

Career development

Paid time off

EAP

Job summary

THE ONE GROUP is seeking an Executive Chef to lead culinary operations and drive a high-quality, cost-efficient dining program. You will balance hands‑on cooking with strong leadership to maintain exceptional guest experiences across peak periods.

Responsibilities include menu development, staff mentoring, and close collaboration with purchasing and events teams to showcase seasonal offerings and promotions. This role demands a strategic, hands-on leader committed to standards and innovation.

Qualifications

• 8+ years of leadership in high-volume, full‑service dining (steakhouse/upscale preferred).
• Proven ability to lead and develop culinary teams in a fast-paced setting.
• Expertise in kitchen operations, cost management, and financial accountability.

Responsibilities

• Oversee all kitchen operations, ensuring high-quality food production, consistency, and presentation.
• Execute line positions when needed and support the kitchen team during peak hours.
• Lead cost controls, inventory, and health and safety compliance to protect profitability and quality.
• Collaborate with Events & Marketing to refresh seasonal menus and specials.
• Represent TOG in guest interactions, media appearances, and promotions.

Skills

Culinary Leadership

Team Leadership

Operations Management

Food Cost Management

Menu Development

Guest Engagement

Job description

Lead the Culinary Experience at the Global Leader in Vibe Dining!

Why Join Our Team?

• Industry-Leading Compensation Package
  • Up to 25% of the base salary in performance-based bonus potential
  • $16K annually in monthly kicker bonus potential
• Comprehensive Benefits Package
  • Medical, Dental, and Vision Insurance
  • Group Life and Disability Insurance
  • Group Accident, Hospital Indemnity, and Critical Illness Insurance
  • Traditional and Roth 401(k) Plan
• Exclusive Perks & Growth Opportunities
  • Employee Dining Discounts and/or Complimentary Onsite Meals
  • Career Development & Limitless Growth Opportunities
  • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
  • Paid Time Off
  • Employee Assistance Program (EAP)
  • Commuter and Dependent Care Benefits

What You’ll Do

As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands‑on cooking, team leadership, and operational expertise.

Key Responsibilities

• Culinary Leadership & Execution
  • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation
  • Execute all line positions when needed and support the kitchen team during peak hours
  • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials
  • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency
  • Expedite orders efficiently while maintaining smooth kitchen workflow
• Team Leadership & Development
  • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork
  • Inspire and develop chefs, cooks, and kitchen staff through hands‑on leadership and coaching
  • Create and oversee weekly employee schedules, ensuring optimal staffing levels
  • Hold monthly kitchen meetings to address team goals, performance, and feedback
• Operational & Financyal Management
  • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality
  • Work closely with the purchasing team to ensure the availability of top-quality ingredients
  • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines
  • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies
• Guest Engagement & Brand Representation
  • Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience
  • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers
  • Representing TOG in media appearances, community events, and restaurant promotions

What We’re Looking For

• 8+ years of leadership experience in high-volume, full‑service dining (steakhouse or upscale dining preferred)
• Proven ability to lead and develop culinary teams in a fast‑paced, dynamic setting
• Expertise in kitchen operations, food cost management, and financial accountability