Executive Chef
$80,000–$85,000 year
On-site · Boston, Massachusetts, United States
Job Summary
Executive Chef with Chef Operator responsibilities leading a scratch-based kitchen. Build and mentor a team, manage end-to-end restaurant operations including PnL, food cost, labor efficiency, guest experience, and top-line sales. Lead with strategic thinking, drive new initiatives, ensure DOH compliance and culinary standards, oversee front- and back-of-house, recruit and onboard culinarians, and foster a culture of continuous improvement and professional development. Requires ServSafe/Dept of Health certification and 3-5 years of kitchen/operations management experience.
Required Qualifications
- 3 - 5 years minimum kitchen or operational restaurant management experience
- Department of Health and/or ServSafe certification
- ability to manage PnL and restaurant operations
- leadership and mentoring skills
- strong communication and organizational skills
- experience with kitchen costing and inventory software
- physical ability to lift up to 25 pounds (up to 50 pounds occasionally)
- scratch-based kitchen experience
- willingness to work in a fast-paced environment
- mentor and develop teams into future leaders
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