Restaurant Executive Chef

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

We are looking for a hands-on EC / Kitchen Manager who can help build and lead a team. This person will play a key role in establishing the culinary standards, BOH systems, team culture, and day-to-day execution of the operation. The ideal candidate is a strong culinary leader who thrives in a high-volume environment, develops people, understands food and labor costs, and takes pride in delivering consistent, high-quality food and hospitality.

Executive Chef Expectations & Requirements

• Lead, hire, train, develop, and retain the BOH culinary team.
• Build a strong kitchen culture centered on accountability, teamwork, urgency, consistency, and respect.
• Lead daily pre-shift meetings, provide real-time coaching, and establish clear performance expectations.
• Oversee all food production and execution, including quality, presentation, timing, recipes, prep, and ticket times.
• Be hands-on during peak service and lead the team from the line when needed.
• Partner with FOH leadership to ensure smooth communication and service execution.
• Play a key role in developing and launching the full-service menu.
• Manage BOH labor schedules in partnership with the GM based on sales and business needs.
• Own kitchen-level 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, ordering, payroll, and reporting.
• Ensure every dish leaving the kitchen meets high standards for quality, consistency, and presentation.
• Support a guest-first culture and understand the kitchen's role in creating memorable experiences.
• 3-5 years of kitchen leadership experience in a high-volume, full-service environment.
• Strong culinary knowledge with experience managing food costs, inventory, labor, and kitchen operations.
• Strong knowledge of food safety and ServSafe standards.
• Excellent communication, leadership, coaching, and problem-solving skills.
• Must be available to work evenings, weekends, holidays, and peak business periods.

Executive Chef Benefits

• Competitive salary
• Performance-based bonus opportunities
• Medical and supplemental benefit options
• Paid time off
• Leadership and professional development opportunities
• Opportunity to help build and launch a new full-service culinary program
• Collaborative, team-focused work environment

JOB ID: 179517#post

Jeffrey Tryzbiak