Executive Chef
$85,000–$95,000 year
On-siteBoston, Massachusetts, United States
Job Summary
Own all culinary operations, driving food quality, consistency, and back-of-house performance across every service period and event. Work a full cooking schedule five days a week including nights, weekends, holidays, and high-volume events. Develop Kitchen Managers and back-of-house teams through daily coaching, training, and performance feedback. Manage food cost, labor, inventory, and full back-of-house financial performance. Partner with Operations on new product rollouts, seasonal promotions, and special events. Requires five or more years of culinary leadership in a high-volume food and beverage environment with proven banquet and event operations experience. Salary range $85,000 to $95,000 per year.
Required Qualifications
- 5 or more years of culinary leadership in a high-volume food and beverage environment
- Proven experience running banquet and event operations including large-scale catering and high-volume service
- A working culinary skill set; you are actively on the line during peak service, not directing from behind a desk
- A track record of developing Kitchen Managers and BOH teams
- Advanced financial acumen including food cost control, labor optimization, and P&L contribution
- Current ServSafe certification or ability to obtain it
- Flexible schedule including nights, weekends, and holidays
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