2mo
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Executive Chef
Shrewsbury, Massachusetts, United States
$75k-$80k/yr OnsiteFull Time
5+ YOE5+ MgmtExecutive Chef with 5+ years kitchen management; experience in high-volume retail/entertainment venues; team leadership; banquet experience desirable.
2mo
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Executive Chef
Boston, Massachusetts, United States
$80k-$85k/yr OnsiteFull Time
5+ YOE5+ Mgmt5+ years kitchen management as Executive Chef; high-volume banquet/events; strong leadership; ServSafe; degree preferred; hospitality experience.
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 in leadership (Executive Chef or similar), strong menu development, financial acumen, HACCP/ServSafe knowledge, and multi-outlet kitchen leadership.
1mo
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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.
1mo
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Executive Chef
Boston, Massachusetts, United States
$95k-$105k/yr OnsiteFull Time
5+ YOE2+ MgmtMinimum 5 years culinary management experience with at least 2 years as an Executive Chef in upscale/fine dining; strong back-of-house operations knowledge, staff supervision, inventory and cost control, sanitation, leadership and communication skills.
1mo
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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.
2mo
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Executive Chef Salaried
Salem, Massachusetts, United States
OnsiteFull Time
Executive chef with kitchen leadership, menu planning, and strong food safety knowledge; able to supervise staff and manage inventory; flexible for nights, weekends, and holidays.
2mo
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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 OnsitePart Time
3+ YOE2+ MgmtPart-time executive chef with Associate degree or 10+ years cooking/leadership in healthcare/hospital/long-term care; Serve Safe certification; supervisory experience; English proficiency.
Serve Safe Certification, Kitchen Appliances, Standardized Recipes
2mo
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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
4w
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Executive Chef
Waltham, Massachusetts, United States
$70k-$85k/yr OnsiteFull Time
Previous kitchen leadership experience (Executive Chef/Sous Chef/Kitchen Manager), extensive food knowledge, leadership and training ability, full availability, able to stand 10+ hours, organized and guest-focused.
3w
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Executive Chef - South Shore
Dedham, Massachusetts, United States
$95k-$100k/yr OnsiteFull Time
Proven executive- or strong sous-chef experience, leadership and team development, food safety and sanitation, operational and financial acumen, ability to work nights/weekends/holidays.
1mo
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Executive Chef - Masters Academy International
Stow, Massachusetts, United States
$85k-$105k/yr OnsiteFull Time
3+ YOEExecutive Chef with 3-5 years in culinary management; strong leadership, budgeting, HACCP/safety, and menu development; ServSafe preferred.
Kitchen management software, Microsoft Office Suite
1mo
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Senior Campus Executive Chef
Peabody, Massachusetts, United States
$95k-$110k/yr OnsiteFull Time
3+ YOEMinimum 3 years Executive Chef experience, knowledge of a la carte and catering operations, food cost and sanitation controls, PC software and POS familiarity (Word, Excel, Outlook, PowerPoint), and compliance with food safety regulations.
Microsoft Word, Microsoft Excel, Microsoft Outlook, Microsoft PowerPoint, POS systems, HAACP
1mo
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Executive Chef
Boston, Massachusetts, United States
$80k-$95k/yr OnsiteFull Time
1+ YOE1+ year related experience; ServSafe (Food Manager & Alcohol) or TIPS required; associate degree in hotel and restaurant management preferred; ability to lead kitchen operations, manage budgets/inventory, maintain sanitation, and train staff.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook
2w
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Executive Chef
Boston, Massachusetts, United States
$100k-$120k/yr OnsiteFull Time
5+ YOECulinary degree (2-4 year) and 5+ years progressive hotel or related culinary experience with prior supervisory responsibility; knowledge of F&B techniques, sanitation, portion control, and cost control.
2mo
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Executive Chef
Boston, Massachusetts, United States
$165k-$175k/yr OnsiteFull Time
15+ YOE15+ years culinary arts experience; supervisory/management; hospitality background; ServSafe preferred.
Microsoft Office, Payroll Systems
2mo
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Executive Chef
West Roxbury, Massachusetts, United States
$75k-$85k/yr OnsiteFull Time
Responsible for all kitchen operations, cost management, quality and safety, staff recruiting/training, inventory and vendor management; expected to work ~55-60 hours/week.
1mo
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Executive Chef
Newton, Massachusetts, United States
$85k-$100k/yr OnsiteFull Time
Hands-on, high-standards leadership of kitchen operations; ownership of culinary programs, cost awareness, and team development.
1mo
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Executive Chef
Newburyport, Massachusetts, United States
$65k-$85k/yr OnsiteFull Time
Responsible for all kitchen operations including food quality, cost and labor management, purchasing, inventory, staff recruiting, hiring and training; expected to work an average of 55–60 hours per week.
1mo
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Executive Chef
Beverly, Massachusetts, United States
$65k-$85k/yr OnsiteFull Time
Managing all kitchen operations including staffing, training, food safety compliance, cost and inventory control, vendor ordering, and daily production; role averages 55-60 hours/week and requires proven kitchen leadership.
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