83 executive chef jobs at 46 companies in Westminster, MA
1mo
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Executive Chef
Burlington, Massachusetts, United States
OnsiteFull Time
5+ YOE5+ MgmtRequires 5+ years as an Executive Chef or Executive Sous Chef in a high-volume full-service restaurant, with kitchen team leadership, food cost, labor, inventory, and kitchen systems expertise.
2w
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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
2d
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Executive Chef
Boston, Massachusetts, United States
$95k-$105k/yr OnsiteFull Time
5+ YOE2+ MgmtRequires 5+ years of culinary management experience, including 2+ years as an Executive Chef in upscale or fine dining, plus leadership, cost control, inventory, sanitation, and communication skills.
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.
3mo
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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.
3d
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Executive Sous Chef
Boston, Massachusetts, United States
$75k-$85k/yr OnsiteFull Time
3+ YOERequires 3+ years as a sous chef, including executive sous chef experience in a high-volume venue, culinary expertise, food safety knowledge, certifications, MS Office proficiency, and weekend and holiday availability.
Microsoft Outlook, Microsoft Word, Microsoft Excel
3w
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Executive Chef, TD Garden
Boston, Massachusetts, United States
OnsiteFull Time
5+ YOERequires 5–10 years of Executive Chef experience in high-volume, multi-concept operations; ServSafe and Food Safety Handler certifications; financial, computer, team leadership, and flexible scheduling skills.
Microsoft Office Suite, point-of-sale systems, P&Ls, HACCP, OSHA
3mo
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Executive Chef
Boston, Massachusetts, United States
$100k-$125k/yr OnsiteFull Time
7+ YOE3+ Mgmt7+ years culinary experience, 3+ in executive leadership; menu development; financial acumen; HACCP/ServSafe; multi-outlet operations; flexible schedule.
Kitchen equipment, Culinary technology
3w
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Executive Chef, TD Garden
Boston, Massachusetts, United States
$160k/yr OnsiteFull Time
5+ YOERequires 5–10 years of Executive Chef experience in high-volume culinary operations, culinary education preferred, ServSafe and food safety certifications, financial and computer skills, and culinary team leadership experience.
Microsoft Office Suite, point-of-sale systems, HACCP, OSHA
2w
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Executive Sous Chef
Cabo San Lucas or Miami or New York City or Las Vegas or Boston
OnsiteFull Time
5+ YOERequires 5+ years as an Executive Sous Chef or similar leader in a high-volume fine-dining restaurant, culinary training, Mexican food-safety certifications, and contemporary Japanese cuisine experience.
Microsoft Office
1mo
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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.
3w
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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.
2w
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Executive Sous Chef
Watertown, Massachusetts, United States
$75k-$95k/yr OnsiteFull Time
3+ YOERequires 3+ years as a sous chef, culinary and kitchen management expertise, food safety knowledge, computer software familiarity, and ability to work variable schedules and lift 50 pounds.
Microsoft Office, restaurant management software, POS
2w
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Executive Chef
Somerville, Massachusetts, United States
$75k-$92k/yr OnsiteFull Time
Manages culinary teams, kitchen operations, food quality and safety, inventory, staffing, profitability, training, and compliance; requires corporate training completion and flexible schedule availability.
2w
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Executive Chef
Somerville, Massachusetts, United States
$75k-$92k/yr OnsiteFull Time
Manages culinary teams, kitchen operations, food quality, safety, staffing, inventory, profitability, training, and guest service; corporate training completion required.
1mo
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Executive Chef
Boston, Massachusetts, United States
$100k-$120k/yr OnsiteFull Time
5+ YOECulinary degree required, 5+ years progressive hotel experience, prior supervisory responsibility, knowledge of F&B techniques, health and liquor regulations, ability to lift up to 50 lbs.
1mo
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Executive Chef
Westford, Massachusetts, United States
$70k-$78k/yr OnsiteFull Time
Manage kitchen operations including scheduling, purchasing, inventory, staff hiring/training, food safety, and quality control; ServSafe, TIPS, allergy and choke safer certifications required.
3w
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Executive Chef
Boston, Massachusetts, United States
$65k-$75k/yr OnsiteFull Time
Culinary degree or equivalent experience, safe food handling certificate, strong food purchasing and inventory skills, managerial experience, valid driver’s license, ability to pass FAA security clearance and drug/alcohol screenings.
3d
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Executive Chef
North Andover, Massachusetts, United States
$78k-$88k/yr OnsiteFull Time
5+ YOEAssociate degree or 5+ years related food service experience; 5+ years in contract food service, high-end catering, high-volume dining, and multi-unit operations. Requires leadership, food safety, HACCP, and management skills.
HACCP
2mo
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EXECUTIVE CHEF
Boston, Massachusetts, United States
$115k-$125k/yr OnsiteFull Time
3+ YOE3+ Mgmt3+ years culinary management experience, high-volume production and catering experience, menu planning, inventory and cost-control experience; culinary degree preferred.
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