Executive Chef Boston Upscale Casual Dining

Blue Shock Recruitment Solutions; Boston (MA); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Competitive annual salary

4 weeks paid vacation

Comprehensive health-care benefits

Mobile phone and laptop allowance

25% discount card for food and drinks

Travel opportunities

Leadership programs

Job summary

Blue Shock Recruitment Solutions is hiring an Executive Chef in Boston. This role requires leading high-volume kitchen operations, driving operational excellence, and fostering a strong team environment. With responsibilities including managing staff, achieving food cost and labor targets, and overseeing kitchen profitability, the candidate should have at least 2 years of culinary leadership experience. Benefits include a competitive salary of $90-110K, healthcare, vacation, and leadership training opportunities.

Qualifications

• 2+ years of experience leading high-volume kitchens.
• Proven results in managing budgets and cost controls.
• Commitment to fostering a supportive experience for team members.

Responsibilities

• Direct daily kitchen operations for smooth delivery.
• Manage kitchen teams, including hiring and development.
• Prepare and communicate a 16-week kitchen business plan.

Skills

Culinary leadership

Team development

Budget management

Food cost control

Education

Certification in food safety

Job description

Executive Chef – Boston Upscale Casual Dining

Fast Track Chef

The Chef is responsible for creating passion and enthusiasm for the company vision "To be the most loved and best run restaurant in North America". They will ensure that the standards are executed flawlessly throughout the kitchens each day and carry enough wisdom and experience that the team will gravitate toward and want to work for you. The Chef is responsible for the overall smooth operation of the kitchens and the delivery of outstanding food quality and service excellence through teamwork, motivation and strong leadership. As a Chef, you’ll build and develop a strong team, drive operational excellence, and ensure consistent execution of the highest standards in every guest experience. You’re passionate and relentless in your pursuit of excellence. You’re someone who takes pride in delivering exceptional food, developing future leaders, and continuously raising the bar within the restaurant.

Location: Boston, Massachusetts

Key Responsibilities

Kitchen Operations

• Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant as part of building sales and hitting financial targets.
• Participate in all aspects of food delivery from the back to the guest’s plate.
• Establish and maintain a high standard of food quality and service excellence through teamwork, motivation, and strong leadership; support all team members in their efforts to achieve service excellence.
• Manage and lead the kitchen teams, including all aspects of the employee process: hiring, payroll administration, employee development, scheduling, performance evaluation, discipline and termination.
• Participate in new employee orientations; provide on-the-job training where appropriate to support staff performance of job duties.
• Develop management teams and be prepared to promote them to positions throughout the company to nurture growth.
• Responsible for all staff promotional training and the building of a tight, well-trained team.
• Prepare daily rosters and ensure adequate staffing levels.
• Provide support to the management team; perform managerial duties and functions as required; act as a designate in the absence of the Chef.
• Develop and communicate a 16-week plan for the kitchen business.
• Audit and influence productivity, scheduling, and labor costs for the profit & loss statement.
• Conduct ongoing audits of the restaurant.
• Be responsible for daily/weekly numbers, using sales, budgets, profits and other controllable costs, and make necessary adjustments to ensure the highest profitability at the end of each period.
• Educate the management team regarding financials so everyone knows what profitability means to the restaurant.
• Hire people that CARE!
• Coach and develop!

Benefits

• Competitive annual salary – $90‑110,000 plus monthly bonus.
• 4 weeks paid vacation.
• Comprehensive health-care benefits.
• Mobile phone and laptop allowance.
• 25% discount card for food and drinks across all restaurants companywide.
• Travel opportunities for operational events.
• Growth and advancement opportunities through internal mobility.
• Leadership programs with ongoing career development.
• Recognition programs, awards, and team experiences.

Qualifications

• A strong culinary leader with 2+ years of experience leading high-volume kitchens.
• Passionate about developing people and building engaged, high-performance teams.
• Proven results in delivering food cost and labor targets, with extensive experience managing budgets, cost controls, and profitability for large-scale operations.
• A commitment to fostering a supportive and engaging experience for team members and guests.
• A willingness to learn and an openness to feedback, coaching, and mentorship.
• Required certification(s) to responsibly work in and create a safe and clean environment for food production and consumption (e.g., State-specific food handlers card).