364 chef jobs at 124 companies in Marlborough, MA
2w
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Chef
Framingham, Massachusetts, United States
$23-$27/hr OnsiteFull Time
1+ YOERequires high school diploma or equivalent, ServSafe certification, at least one year of institutional chef experience, standardized recipe skills, organization, and independent work ability.
OSHA
3w
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Executive Chef
Boston, Massachusetts, United States
$95k-$105k/yr OnsiteFull Time
5+ YOE2+ Mgmt5+ years culinary management experience with 2+ years as an executive chef in upscale/fine dining; strong back-of-house operations, inventory and cost control, leadership, and communication skills.
3d
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Banquet Chef
Woburn, Massachusetts, United States
OnsiteFull Time
Prior banquet, sous chef, chef de cuisine, or similar culinary leadership experience; strong banquet production, food safety, cost control, inventory, communication, and team leadership skills required.
Banquet Event Orders (BEOs), HACCP, FIFO
2w
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Executive Chef
Boston, Massachusetts, United States
$70k-$85k/yr OnsiteFull Time
Proven executive/head chef experience in high-volume premium restaurants, strong leadership, culinary technique and seasonality knowledge, food and health & safety compliance, team recruitment/development, and P&L/stock control responsibility.
1mo
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Executive Chef
Canton, Massachusetts, United States
$100k-$110k/yr OnsiteFull Time
5+ YOE5+ years as an Executive Chef (or 8+ as Sous Chef); experience leading high-volume multi-outlet culinary operations; menu planning, cost control, hiring/training, purchasing and inventory; Microsoft Word/Excel; bilingual English-Spanish preferred.
Microsoft Word, Microsoft Excel, payroll management, point of sale
1mo
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Sous Chef
Maynard, Massachusetts, United States
$60k-$65k/yr OnsiteFull Time
Supervise kitchen staff, manage inventory, maintain food and safety standards, update recipes and prep lists, and assist executive chef with scheduling, training and discipline.
Trimark Inventory and Ordering
1w
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Executive Chef
Lawrence, Massachusetts, United States
OnsitePart Time
5+ YOE2+ MgmtRequires ServSafe certification within 90 days, food handling knowledge, and 5 years of institutional food preparation and service experience; management and executive chef experience preferred.
Human Resources
1w
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Sous Chef
Watertown, Massachusetts, United States
$68k-$79k/yr OnsiteFull Time
3+ YOERequires 3+ years as a sous chef, culinary and managerial skills, kitchen staff management, cooking knowledge, sanitation compliance, and familiarity with computer, restaurant management, and POS software.
Microsoft Office, restaurant management software, POS
6d
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Sous Chef
Boston, Massachusetts, United States
OnsiteFull Time
3+ YOERequires 3+ years as a sous chef in a comparable hotel or resort, classical French cuisine knowledge, strong organization, and written and verbal English communication; culinary education preferred.
2mo
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EXECUTIVE CHEF
New York or Beverly Hills or Miami or Boston or Dallas
$160k-$175k/yr OnsiteFull Time
7+ YOE3+ Mgmt7+ years culinary leadership with ≥3 years as an Executive Chef in fine dining; menu development, cost control, vendor sourcing, team leadership, ServSafe required; culinary degree preferred.
1w
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Sous Chef
Woburn, Massachusetts, United States
$28/hr OnsiteFull Time
LCS: A senior living community providing hospitality, dining, and vibrant living for older adults.
2+ YOERequires English communication, arithmetic and measurement skills, culinary leadership, kitchen equipment knowledge, and 2–3 years in a high-volume fine-dining hotel, restaurant, or club; Sous Chef experience preferred.
1mo
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Executive Chef
Warwick, Rhode Island, United States
OnsiteFull Time
5+ YOE5+ years executive or senior sous chef experience in banquet, hotel, or high-volume catering; experience managing teams for 100–300+ guests; menu design, cost control, and food safety; ServSafe required or obtained.
2mo
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Executive Chef
Boston, Massachusetts, United States
$100k-$125k/yr OnsiteFull Time
7+ YOE3+ Mgmt7+ years culinary experience, at least 3 years as Executive Chef or equivalent; proven menu development and dining program leadership; strong financial acumen; HACCP/ServSafe knowledge; multi-outlet operation experience; flexible schedules.
1mo
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CHEF (FULL TIME) (1546005)
Billerica, Massachusetts, United States
$25/hr OnsiteFull Time, Part Time
5+ YOEMinimum 5 years chef experience; supervising kitchen staff; ensuring food quality, sanitation, portion control; scheduling, training, payroll, inventory management; preparing food to standardized recipes.
3mo
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EXECUTIVE CHEF/COOK
South Yarmouth or Cotuit or Barnstable or Wareham or Plymouth or Hyannis or Harwich or Falmouth
$20-$25/hr HybridPart Time
3+ YOE2+ MgmtPart-time executive chef/sous chef with Serve Safe certification; associate degree or 10+ years in food service; 2+ years supervisory experience; strong menu planning and sanitation skills.
Serve Safe, Kitchen management systems, Menu planning, Sanitation procedures
3w
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Floating Chef Manager
Manchester, New Hampshire, United States
$58k-$62k/yr FieldFull Time
Culinary leadership experience in chef/manager roles, corporate dining or hospitality preferred; ServSafe or willingness to obtain; ability to train teams and manage food cost and operations.
2w
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Chef
Taunton, Massachusetts, United States
$70k-$90k/yr OnsiteFull Time
3+ YOEHigh school diploma or equivalent and 3 years of food service experience required. Culinary arts, hotel or restaurant management degree and 4–6 years of related experience preferred.
3w
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Chef
Framingham, Massachusetts, United States
$24-$31/hr OnsiteFull Time
Maintain resident satisfaction, manage day-to-day kitchen operations, enforce safe food handling; ServSafe required; college in hospitality preferred.
4d
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Chef De Cuisine | Wayland
Wayland, Massachusetts, United States
$85k/yr OnsiteFull Time
Requires successful Chef de Cuisine or Sous Chef experience, advanced culinary techniques, kitchen technology expertise, leadership, organization, food safety, and HACCP knowledge. Culinary Arts degree preferred.
2mo
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Executive Sous Chef
Boston, Massachusetts, United States
$110k-$120k/yr OnsiteFull Time
5+ YOECulinary degree required; 5+ years progressive hotel experience with 2 years at Sous Chef level and 2 years banquet experience; knowledge of food safety, portion control, cost control, and liquor laws; ability to lift up to 50 lbs.