Executive Chef: Lead High-Volume Kitchen & Menu Innovation

Nbutexas; Boston (MA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Bonus opportunities

Medical options

Paid time off

Leadership development

Opportunity to launch new full-service

Job summary

Nbutexas is seeking a hands-on Executive Chef to build and lead a high-volume kitchen team in Boston. You will establish culinary standards, BOH systems, and a strong team culture while ensuring day-to-day execution and hospitality excellence.

Bring 3-5 years of leadership, strong food-cost control, ServSafe knowledge, and a track record of coaching and developing staff. You will work evenings/weekends/holidays and collaborate with FOH to deliver memorable guest experiences.

Qualifications

• 3-5 years of kitchen leadership in a high-volume, full-service setting.
• Strong culinary knowledge with focus on food safety and ServSafe standards.
• Excellent communication, leadership, coaching, and problem-solving skills.

Responsibilities

• Lead, hire, train, develop, and retain the BOH culinary team.
• Set kitchen culture focused on accountability, urgency, teamwork, and respect.
• Lead pre-shift briefings, coach in real time, and set performance expectations.
• Oversee all food production, quality, timing, recipes, prep, and ticket times.
• Be hands-on during peak service and lead from the line as needed.
• Coordinate with FOH leadership for smooth service execution.
• Develop and launch the full-service menu in collaboration with leadership.
• Manage BOH labor schedules with the GM based on sales needs.
• Own kitchen food cost, waste, inventory, prep, and purchasing controls.
• Manage vendor relationships, purchasing, invoices, and inventory processes.
• Utilize Restaurant365, Toast, Sling, Excel, or similar systems for scheduling and payroll.

Job description

Nbutexas is seeking a hands-on Executive Chef to build and lead a high-volume kitchen team in Boston. You will establish culinary standards, BOH systems, and a strong team culture while ensuring day-to-day execution and hospitality excellence.

Bring 3-5 years of leadership, strong food-cost control, ServSafe knowledge, and a track record of coaching and developing staff. You will work evenings/weekends/holidays and collaborate with FOH to deliver memorable guest experiences.