Executive Chef Jobs in Massachusetts

About Us

We are an established, chef-driven hospitality company operating multiple foodservice concepts in Massachusetts. We are seeking an experienced culinary leader to oversee kitchen operations, develop strong teams, and improve consistency, efficiency, and profitability.

This is a hands-on, on-site role across two restaurant locations and a café concept in MetroWest and Southeastern Massachusetts. Regular travel between locations is required.

The ideal candidate enjoys mentoring chefs, setting clear expectations, and building practical systems that help each kitchen succeed. Strong communication, sound judgment, and the ability to develop leaders who can confidently run their own kitchens are essential.

Responsibilities

Culinary Leadership

• Lead menu development and seasonal menu changes in partnership with ownership.
• Maintain recipe consistency, plating standards, and quality of execution across concepts.
• Work with ownership and operations leadership to improve the guest experience.
• Evaluate products, vendors, and equipment to support quality and operational needs.

Systems & Standards

• Create and maintain practical SOPs, recipes, prep procedures, and training materials.
• Improve consistency in ordering, inventory, production, and service execution.
• Develop systems that improve efficiency, organization, and accountability.
• Communicate changes clearly and ensure teams have the training and resources to implement them.

Team Development

• Recruit, train, and mentor Executive Chefs, Sous Chefs, and kitchen teams.
• Develop kitchen leaders through clear priorities, consistent feedback, and appropriate delegation.
• Build leadership depth and succession plans.
• Foster a professional, respectful, and accountable work environment.
• Conduct regular coaching and performance conversations.

Sanitation & Food Safety

• Maintain strong sanitation and food safety standards across all locations.
• Ensure compliance with health department regulations and company standards.
• Establish clear cleaning procedures and accountability.
• Conduct regular kitchen audits and follow through on corrective actions.

Financial Performance

• Manage food cost, kitchen labor, waste, and inventory controls.
• Analyze P&Ls and identify practical opportunities to improve profitability.
• Partner with operations leadership to achieve financial goals without compromising quality.
• Support budgeting, forecasting, and production planning.

Multi-Unit Operations

• Provide consistent leadership and support across all concepts.
• Travel regularly between locations and remain engaged with each kitchen team.
• Support service and kitchen operations during peak periods when needed.
• Balance shared standards with the unique needs of each concept.

Qualifications

• At least 5 years of Executive Chef or senior culinary leadership experience.
• Multi-unit experience preferred, but not required.
• Strong understanding of food cost, labor management, and inventory systems.
• Demonstrated ability to train, develop, and lead kitchen teams.
• Strong organizational skills and clear, professional communication.
• Experience creating and implementing SOPs and training programs.
• Strong knowledge of sanitation and food safety practices.
• Ability to prioritize and follow through in a fast-paced, high-volume environment.
• Reliable transportation and willingness to travel between locations.

Compensation & Benefits

• Salary: $100,000–$115,000 per year
• Health insurance
• Paid time off
• Dining privileges
• Professional development opportunities

Schedule

• Full-time, approximately 50–55 hours per week
• Weekends and holidays as needed
• On-site work across multiple locations

Pay: $100,000.00 - $115,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: On the road