Executive Chef - High-Volume Multi-Concept Kitchen Leader

Alpine Restaurant Group; Boston (MA); On-site; USD 90,000 - 140,000; Full time

Job summary

Alpine Restaurant Group is seeking an Executive Chef for the Posto location at Assembly Row in Somerville, MA. This full-time, on-site leadership role oversees culinary operations and directs a dynamic kitchen team to deliver memorable dining experiences.

You will manage menu development, purchasing, cost controls, and adherence to health and safety standards while partnering with restaurant leadership to execute seasonal menus and special events.

Qualifications

• Culinary leadership skills including team management, staff training, and inclusive kitchen culture.
• Expertise in menu development, recipe creation, and food presentation with a focus on quality and consistency.
• Proficiency in kitchen operations: inventory, ordering, cost control, and health/safety compliance.
• Strong organizational and time-management skills to oversee multiple locations and high-volume operations.
• Excellent communication and collaboration with owners, managers, and front-of-house teams.
• Proven executive chef or senior culinary leader experience in high-volume or multi-concept groups.
• Formal culinary training or equivalent experience; food safety certification preferred.
• Ability to work flexible hours including evenings, weekends, and holidays.

Responsibilities

• Oversee kitchen staff, scheduling, training, and performance management.
• Foster a respectful, efficient, and safety-focused work environment.
• Manage food purchasing, cost management, and adherence to health and sanitation standards.
• Collaborate with leadership to support seasonal menus, events, and guest satisfaction.

Skills

Culinary leadership

Menu development

Kitchen operations

Staff training

Food safety

Team collaboration

Multi-concept experience

Flexibility

Job description

Alpine Restaurant Group is seeking an Executive Chef for the Posto location at Assembly Row in Somerville, MA. This full-time, on-site leadership role oversees culinary operations and directs a dynamic kitchen team to deliver memorable dining experiences.

You will manage menu development, purchasing, cost controls, and adherence to health and safety standards while partnering with restaurant leadership to execute seasonal menus and special events.