Executive Chef – Lead a Scratch Italian Kitchen

Fiorella's; Burlington (MA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

401(k)

401(k) matching

Employee discounts

Job summary

Fiorella’s Cucina in Burlington is seeking an Executive Chef to lead a scratch Italian kitchen and build a strong, results-driven team. You will report to the General Manager and own food, team standards, and kitchen performance.

This hands-on role requires proven leadership, cost control, and the ability to manage a high-volume dinner operation while upholding safety and quality at all times.

Qualifications

• Executive Chef or head chef experience.
• Scratch Italian cooking.
• High-volume, full-service dinner experience.
• Kitchen leadership and P&L ownership.
• Real cost control with inventory and cost systems experience.
• Food safety certification (ServSafe or equivalent).
• Availability for evenings, weekends and holidays.

Responsibilities

• Lead and develop the kitchen team: hire, train, coach, and set expectations.
• Deliver great food: ownership of taste, quality, portions, plating, and consistency.
• Run a clean, safe, organized kitchen and maintain sanitation standards.
• Manage the numbers: control food cost, labor, waste and inventory; handle orders and schedules.
• Collaborate with GM and FOH to ensure guest satisfaction.
• Lead from the front: prep, line work, expo during busy nights.

Skills

Executive leadership

Kitchen leadership

Food safety

Cost control

High-volume service

Team development

Scratch Italian cooking

Education

ServSafe certification

Tools

MarginEdge

R365

Job description

Fiorella’s Cucina in Burlington is seeking an Executive Chef to lead a scratch Italian kitchen and build a strong, results-driven team. You will report to the General Manager and own food, team standards, and kitchen performance.

This hands-on role requires proven leadership, cost control, and the ability to manage a high-volume dinner operation while upholding safety and quality at all times.