$110k - $120k
Position Title: EXECUTIVE CHEF- BOSTON, MA Salary: $110,000-$120,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunitie…
Hospitality & Food · Boston, MA
Chef jobs in Boston, MA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
1,085
Open roles today
$24–$68/hr
Typical pay range
$77k
Median, full-time
2
Fresh in this list
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01
Open chef roles
12 shown of 1,085 · sorted by freshness
$78k - $82k
guests, and embrace the company's vision to building great memories together. PURPOSE AND OBJECTIVES OF POSITION The Junior Sous Chef is a member of the Culinary Leadership Team responsible for supporting the daily opera…
$23 per hour
Ci Siamo is a restaurant from Danny Meyer’s Union Square Hospitality Group and James Beard semifinalist Chef Hillary Sterling. Located at Manhattan West, this NYT Top 100 restaurant celebrates the beauty of simplicity ce…
Position Summary - Head Chef Parking allowance /reimbursement will be given for this role The Head Chef will oversee the kitchen operation and team. They will manage production, food cost, labor/scheduling, food quality,…
JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing an…
Executive Chef Dorcester Boston Full-Time New York Times top 50 Best Restaurants We are seeking a dynamic and visionary **Executive Chef** to lead the culinary team at our exciting new restaurant. As the head of the kitc…
$95k - $105k
that overlook the Encore Harbor Walk. Job Description Salary $95,000 - $105,000 The Encore Boston Harbor Executive Sous Chef is responsible for supporting the Executive Chef with overseeing performance and strategy of th…
retail and dining experiences that overlook the Encore Harbor Walk. Job Description The Encore Boston Harbor Assistant Chef is responsible for supporting culinary management in all aspects of cost control, completing inv…
$85k - $95k
Italian, local and homemade products LEARN through our classes and our team’s product knowledge Job Description The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of auth…
$17 - $24 per hour
FIND YOUR FIRE! Sally's Apizza, renowned for its New Haven Style Apizza since 1938, is expanding our locations and corporate team nationwide! Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic…
$120k - $140k
The Executive Chef - Fenway Park is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a…
$110k
POSITION OVERVIEW A warm, welcoming family is seeking an experienced Private Chef to become a long-term part of their household. This is an incredible opportunity for a chef who genuinely enjoys cooking fresh, healthy fo…
02
What chefs earn in Boston
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $24–$31 | $49k–$64k |
| Mid level | $31–$43 | $64k–$90k |
| Senior | $42–$68 | $87k–$141k |
Adjusted for the Boston market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
05
Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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