The Resident Chef at Sur La Table is responsible for inspiring customers on their culinary journey, blending culinary talent, business acumen, and teaching skills to drive business results. This role involves managing the in-store culinary program, staffing, performance management of culinary employees, and representing the program in the community. The Resident Chef reports to the General Manager and is accountable for the success of the culinary program.

Resident Chef

We are seeking an Executive Chef for the NEW Delta One Premier Lounge at the Boston International Airport. This role involves crafting exceptional dining experiences and leading operations from the ground up in an upscale elite environment. The position offers a unique opportunity to work in one of only three Delta One Lounges in the United States, known for their exceptional service, food, and hospitality.

Executive Chef

Guckenheimer is seeking a Senior Manager level culinarian for our Multi-Unit Executive Chef position, leading the culinary success of current and future locations for our client based in Cambridge. This role involves high-level culinary expertise, creativity, and project support, focusing on culinary excellence, innovation, and operational excellence. The position reports to the National Area Manager Director and collaborates with key stakeholders to enhance customer and client experience.

As an Executive Chef at Restaurant Associates, you will lead culinary operations in all areas of a unit, ensuring on-trend, efficient, safe, and sanitary food production. This role involves menu development, inventory management, purchasing, food cost controls, and staff management and development. You will be part of a team that creates exceptional dining experiences in the new Premium Lounge at BOS, a venture that offers a culinary adventure and the opportunity to work with innovative and high-quality culinary arts.

Restaurant Executive Chef

Join FLIk - a member of Compass Group USA as a Sous Chef I in Norwood, MA, and be part of an ambitious team dedicated to delivering a world-class culinary experience. This role involves assisting in the coordination and participation in the preparation and cooking of various food items for a high-volume operation, planning and creating menus, supporting catering, and managing cost controls. The position offers an opportunity to showcase culinary skills, lead a team, and make a significant impact in a high-volume, 7-day-per-week operation.

SOUS CHEF I - Norwood, MA

Sous Chef I

The Director of Banquets at The Charles Hotel is responsible for overseeing the efficient operation of the Banquet Department, focusing on cost control and exceptional guest service. This role involves overseeing all aspects of banquet or event operations, including setup, serving, and cleanup, as well as hiring, training, coaching, and disciplining banquet staff. The position offers a comprehensive benefits package, including medical insurance, 401(k) with company match, paid time off, and more.

Director of Banquets

Aramark Sports & Entertainment is seeking a Junior Sous Chef to oversee kitchen operations at MGM Music Hall at Fenway Park. This role involves supervising kitchen personnel, ensuring food quality and sanitation standards, and assisting in menu development and training. The ideal candidate will have 3-5 years of culinary experience, preferably with a junior Sous Chef background, and will report directly to the General Manager.

Junior Sous Chef - MGM Music Hall at Fenway

Junior Sous Chef

As a Sous Chef at Tatte, you will oversee all kitchen operations, ensuring the success and growth of your kitchen team in a high-volume, fast-paced environment. Responsibilities include overseeing production and service, adhering to recipe and presentation standards, maintaining inventory, and coaching kitchen staff on food preparation and safety. The role requires a passion for food made from scratch, genuine hospitality, and the ability to lead and inspire a team.

Sous Chef - Tatte Arlington, MA

Sous Chef

The Executive Chef at Bosse is responsible for overseeing the daily operations of the kitchen, ensuring the highest quality of food and service. This role involves supervising kitchen staff, managing inventory, and executing innovative menus that reflect the restaurant's brand and standards. The Executive Chef works closely with the team to maintain culinary excellence and efficient kitchen operations.

The Chef position at Restaurant Associates is a full-time role responsible for directing, coordinating, and evaluating kitchen, food production, and food-service associates. This includes supervising and participating in food preparation, cooking, and serving activities, ensuring food handling, sanitation, and customer service standards are met, and maintaining kitchen cleanliness and sanitation. The role also involves menu development, inventory management, and maintaining equipment and supplies.

CHEF (FULL TIME)

Chef

As a Chef de Cuisine at Boqueria Restaurant, you will be responsible for executing the culinary direction of the Corporate Chef, meeting all product specifications, ensuring the kitchen's readiness for DOH inspections, and overseeing the kitchen's operations to maintain high standards of food safety and quality. This role requires a passionate and competitive chef with a strong leadership ability, capable of leading a back-of-house team to deliver seamless services.

Chef de Cuisine

Harvest Table Culinary Group is seeking a Temporary Catering Chef for Brandeis University. This is a union position responsible for adhering to catering standards, decision-making in the absence of the Executive and Sous Chefs, leading a culinary team, and ensuring food safety and sanitation. The role involves preparing food, garnishing and seasoning, inventory management, and maintaining a clean working environment.

Temporary Catering Chef - Brandeis University

Temporary Catering Chef

Aramark is seeking a Chef Manager to oversee team development, culinary expertise, safety protocol, and client relations. This role involves training and managing kitchen personnel, estimating food consumption, selecting and developing recipes, and ensuring quality standards and safety in the kitchen. The Chef Manager will also play a key role in meeting budget requirements and executing company-delivered programs.

Chef Manager - Boston University

Chef Manager

The Sous Chef at Bon Appétit Management Company assists the Executive Chef in preparing and cooking foods, coordinates activities of cooks and other food-service associates, and assumes responsibility in the absence of the Executive Chef. This role involves cooking and preparing food following approved recipes and production standards, supervising hourly food service associates, ensuring food safety and sanitation, and maintaining kitchen equipment and cleanliness.

SOUS CHEF (FULL TIME)

Aramark is seeking an Executive Chef for Agganis Arena, focusing on team development, culinary expertise, safety protocol, and client relations. This role involves training and managing kitchen personnel, estimating food consumption, selecting and developing recipes, and ensuring quality standards and safety in the kitchen. The Executive Chef will also oversee special catering events and may offer culinary instruction.

Executive Chef - Agganis Arena

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Sous Chef - Banquets Jobs in STONEHAM, MA Hiring Now

Resident Chef

Executive Chef

Executive Chef

Restaurant Executive Chef

SOUS CHEF I - Norwood, MA

Director of Banquets

Junior Sous Chef - MGM Music Hall at Fenway

Sous Chef - Tatte Arlington, MA

Executive Chef

CHEF (FULL TIME)

Chef de Cuisine

Temporary Catering Chef - Brandeis University

Chef Manager - Boston University

SOUS CHEF (FULL TIME)

Executive Chef - Agganis Arena