Executive Chef

Boston, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $73,500.00 - $101,300.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

The Executive Chef plays a pivotal role in the success of a restaurant by overseeing all kitchen operations with a focus on cost-effectiveness, cleanliness, safety, and maintaining the highest standards of food quality and service speed. This position typically involves working an average of 55 to 60 hours per week, reflecting the leadership and dedication required to manage a busy and dynamic kitchen environment effectively. The Executive Chef is a key member of the management team and sets the tone for the kitchen staff by creating a cohesive team atmosphere and projecting a positive, supportive attitude. Acting as a role... Show More

Job Requirements

minimum of 5 years experience in a professional kitchen
culinary degree or equivalent experience
ability to work 55-60 hours per week
strong leadership and organizational skills
knowledge of health department regulations
excellent problem-solving abilities
ability to maintain high standards of cleanliness and safety

Job Qualifications

proven experience as executive chef or in a similar role
strong leadership skills
excellent culinary and kitchen management knowledge
ability to work under pressure
deep understanding of food safety and sanitation standards
strong communication and interpersonal skills
experience with cost and budget management

Job Duties

create a cohesive team within the kitchen
project a positive attitude within the kitchen and in the restaurant as a role model and member of the management team
maintain a positive win-win attitude
work vigorously to improve the restaurant through the use of quality management systems
demonstrate support for all decisions made by the management team
project a united management front to the staff
work closely with the general manager and owners to build food sales through consistent high quality products
operate the kitchen with a guest-satisfaction mentality
make decisions based on what is best for the guest
solve problems so that each guest will want to return
ensure strict adherence to standards for food quality through the use of the 5 routines
cultivate knowledgeable staff proud of quality and concept
pay attention to details
maintain high standards in safety security and sanitation
ensure all health department regulations are enforced at all times
work proactively with the management team to maximize sales and optimize profits through managing food labor costs and BOH DOE

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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