36 executive chef jobs at 18 companies in New Bedford, MA
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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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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.
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 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
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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Executive Chef
Natick, Massachusetts, United States
$90k-$100k/yr OnsiteFull Time
Proven executive-level culinary leadership, kitchen management, menu development, food safety knowledge, strong communication and organizational skills; certification in Culinary Arts preferred.
2w
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Executive Chef at The Mooring
Newport, Rhode Island, United States
$105k-$120k/yr OnsiteFull Time
3+ YOE3+ years as an executive chef in high-volume establishments; culinary degree preferred; strong leadership, cost-control, menu engineering, and kitchen operations skills; able to lift 25–50 lbs.
2w
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Executive Chef
North Easton, Massachusetts, United States
$105k-$112k/yr OnsiteFull Time
3+ YOECulinary degree preferred, 3–5 years progressive culinary or kitchen management experience, ServSafe certification, strong leadership, food cost and sanitation knowledge, and Microsoft Office proficiency.
Microsoft Office
3mo
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Executive Chef
Oak Bluffs, Massachusetts, United States
$68k-$98k/yr OnsiteFull Time
Mass General Brigham: Provides integrated medical care, research, and clinical training services.
5+ YOELead kitchen operations, menu development, staff management, budgeting, and compliance; 5-7 years progressive kitchen management; Associate or Bachelor in Culinary Arts; on-site; experience preferred for degree.
MS Office, POS, Inventory management software
2d
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Executive Chef 2
Bridgewater, Massachusetts, United States
$71k-$92k/yr OnsiteFull Time
1+ YOE1+ MgmtExtensive culinary expertise, 1–3 years of management and related experience, menu planning, computer proficiency, problem-solving skills, ServSafe, and HACCP knowledge.
HACCP
2w
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Executive Chef I
Roslindale or Dedham
$61k-$109k/yr OnsiteFull Time
3+ YOE3+ MgmtBachelor's in Culinary Arts or Food Service Management (or equivalent experience),3+ years culinary management,ServSafe/food handler (or ability to obtain),healthcare senior-living experience preferred,ability to lift 50 lbs,Microsoft Office and food service system proficiency.
Computrition, Microsoft Office
1mo
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Executive Sous Chef
Newport, Rhode Island, United States
OnsiteFull Time
5+ YOEPrior experience as a Chef de Cuisine/Sous Chef, 5+ years culinary experience (5-8 years preferred), luxury/Michelin experience preferred, leadership and kitchen management skills, menu development and cost control.
2w
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Executive Chef at The Mooring (81727)
Newport, Rhode Island, United States
$105k-$120k/yr OnsiteFull Time
3+ YOE3+ years executive chef experience in high-volume kitchens, strong cost-control and financial skills, culinary arts degree preferred, ability to work flexible hospitality schedule and lift 25–50 lbs.
1w
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Executive Chef - Wheaton College
Norton, Massachusetts, United States
$95k-$110k/yr OnsiteFull Time
4+ YOE2+ MgmtRequires 4+ years of culinary experience, culinary degree or equivalent experience, advanced food-profession knowledge, communication skills, multitasking, and people or problem management experience.
Food Framework
1mo
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Executive Chef - Banquets & Catering
Providence, Rhode Island, United States
$75k-$95k/yr OnsiteFull Time
5+ YOECulinary degree required (2–4 year), 5+ years progressive hotel/related culinary experience, prior supervisory responsibility, knowledge of sanitation, food cost control, and menu development.
2mo
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Executive Sous Chef
Boston, Massachusetts, United States
$90k-$110k/yr OnsiteFull Time
5+ YOE5+ years kitchen management; large hotel/high-volume experience preferred; Bachelor's degree or equivalent experience; union environment experience preferred; strong cost control and culinary creativity.
4d
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Executive Sous Chef
Needham, Massachusetts, United States
OnsiteFull Time
4+ YOE3+ MgmtRequires 4+ years of professional kitchen experience, 3+ years supervising or leading, cooking expertise, team development skills, communication, organization, food safety knowledge, and ability to lift 50 pounds.
1mo
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Senior Executive Sous Chef
Boston, Massachusetts, United States
$74k-$141k/yr OnsiteFull Time
Fine dining experience, GED or equivalent, ServSafe certification within 30 days, and expertise in culinary leadership, food safety, scheduling, inventory, procurement, and team communication.
1w
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Executive Sous Chef - Dorchester
Dorchester, Massachusetts, United States
$70k/yr OnsiteFull Time
2+ YOE2+ MgmtRequires 2–3 years of leadership in a full-service restaurant kitchen, food safety knowledge, knife skills, costing ability, English, high school or GED, and ServeSafe certification; culinary training preferred.
Microsoft Office, Brink POS
1mo
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Executive Sous Chef
Boston, Massachusetts, United States
$75k-$85k/yr OnsiteFull Time
2+ YOE2+ years culinary management in upscale/fine dining, strong back-of-house operations knowledge (staff supervision, inventory, food/labor cost, product quality), leadership and conflict resolution; culinary school a plus.
2w
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Head Chef
Quincy, Massachusetts, United States
$65k-$75k/yr OnsiteFull Time
Overseeing kitchen operations including ordering, accounting, staffing, recipe execution, and mentoring kitchen staff; managerial experience required.
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