Growth-Driven Executive Chef - Italian Kitchen Leader

Toscana-Forno; Reading (MA); On-site; USD 110,000 - 170,000; Full time

Benefits offered by this job

Performance-based bonus

401(k)

Paid time off

Sick time

Health insurance

Employee discounts

Job summary

Toscana Forno is seeking an Executive Chef to lead the culinary heartbeat of our restaurant, overseeing kitchen operations and ensuring the quality and soul of every plate. You will manage and develop your team, driving excellence on every service.

You will train and mentor staff, manage inventory and food costs, and collaborate with the Regional Culinary Director on menu innovation and seasonal specials while upholding our standards of quality, presentation, and safety.

Qualifications

• 5+ years of experience as a Head Chef or Executive Sous Chef in a high-volume, scratch kitchen.
• Expertise in Italian cuisine— wood-fired pizza, house-made pastas, and elevated classics.
• Strong leadership, organization, and communication skills.
• A hands-on, positive attitude and the ability to thrive in a fast-paced environment.
• This role offers growth potential within ALV Hospitality.

Responsibilities

• Overseeing all kitchen operations and ensuring consistency across every dish
• Training, Leading, mentoring, and developing kitchen staff into high-performing teams
• Managing inventory, ordering, and food cost controls
• Collaborating with Regional Culinary Director on menu innovation and seasonal specials
• Upholding Toscana’s standards for quality, presentation, and service
• Enforcing cleanliness, safety, and compliance with all health regulations

Skills

Head Chef Experience

Executive Sous Chef Experience

Italian cuisine

Leadership

Fast-paced environment

Growth mindset

Job description

Toscana Forno is seeking an Executive Chef to lead the culinary heartbeat of our restaurant, overseeing kitchen operations and ensuring the quality and soul of every plate. You will manage and develop your team, driving excellence on every service.

You will train and mentor staff, manage inventory and food costs, and collaborate with the Regional Culinary Director on menu innovation and seasonal specials while upholding our standards of quality, presentation, and safety.