$110k - $120k
Position Title: EXECUTIVE CHEF - CAMBRIDGE, MA Salary: $110,000 - $120,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities.…
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.
2,222
Open roles today
$24–$68/hr
Typical pay range
$77k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 2,222 · sorted by freshness
$29.46 per hour
Centers and Catering are open 7 days a week. Working weekends & evenings will be expected. What You'll Do The Assistant Sous Chef is a culinary professional working under the unit Sous Chef and management in supporting t…
$1,000 per month
to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Executive Sous Chef will conduct the day-to-day restaurant operations according to company standards and polici…
$1,000 per month
, and promotion within giving you a path to pursue your future career goals. -------------------- THE ROLE The Executive Sous Chef serves as the bridge between the Chef de Cuisine and the kitchen team, translating culina…
$1,000 per month
making a lasting impact from day one, we'd love to meet you. DESCRIPTION As a member of the management team, the Executive Sous Chef will conduct the day-to-day restaurant operations according to company standards and po…
Description The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be respon…
$135k - $150k
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description The Executive Chef is responsible for providing strategic and operational leadership for all culinary operations at Fai…
PASTRY CHEF Job Description The Pastry Chef reports directly to the Executive Sous Chef and collaborates with all departments and team members as needed. The Pastry Chef is a hands-on position and must lead by example wi…
$70k
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…
$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…
$75k - $85k
Description NextGen Hospitality Solutions is looking for a talented Executive Sous Chef to join our prestigious restaurant team in Boston. This full-time, on-site position presents a remarkable opportunity to work in a v…
$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…
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.
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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.
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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.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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