Lead Chef & Kitchen Supervisor

Compass Group USA; Framingham (MA); On-site; USD 39,000 - 44,000; Full time

Benefits offered by this job

Retirement Plan

Health & Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Flexible Spending Accounts

Job summary

Eurest in Framingham, MA is hiring a Chef to direct kitchen operations at the TJX site for both full-time and part-time roles. The schedule is Monday–Friday with varying hours. ServSafe certification is required. The position offers $28.00–$32.00 per hour and leads a kitchen team in a high-volume foodservice environment.

This role focuses on food safety, recipe execution, inventory control and staff development within a respected corporate dining program.

Qualifications

• Directs, coordinates and evaluates assigned kitchen, food production and food-service associates.
• Ensures sanitation and customer service standards are met.
• Supervises cooks and hourly kitchen staff, including scheduling and training.
• Prepares high-quality food according to recipes and production schedules.
• Manages inventory, waste, and product requisition.
• Maintains sanitation of equipment, supplies and workstations.
• Assists in recipe and menu development.
• Performs other duties as assigned.

Responsibilities

• Directs, coordinates and evaluates kitchen, food production and service staff.
• Ensures sanitation, food handling and customer service standards are met.
• Schedules, trains, and reviews kitchen staff and associates.
• Prepares high-quality items per recipes and timelines.
• Manages inventory, waste and product requisition.
• Maintains clean equipment, stations and temperatures.

Skills

Leadership

Food preparation

Sanitation standards

Customer service

Education

ServSafe certification

Job description

Eurest in Framingham, MA is hiring a Chef to direct kitchen operations at the TJX site for both full-time and part-time roles. The schedule is Monday–Friday with varying hours. ServSafe certification is required. The position offers $28.00–$32.00 per hour and leads a kitchen team in a high-volume foodservice environment.

This role focuses on food safety, recipe execution, inventory control and staff development within a respected corporate dining program.