Chefs, Sous Chefs, Multi Unit Chefs, Line Cooks, Food Truck Chefs

Broadway Hospitality Group - Boston, MA (30+ days ago)

Immediately hiring for Chefs, sous chefs, and line cooks at multiple locations in Boston with needs for all BOH positions


Job Requirements

  • Effective written and verbal communication skills
  • Ability to take direction and delegate
  • Prior leadership experience
  • Culinary degree preferred or extensive experience equivalent
  • Proficiency in all culinary stations
  • Ability to create and execute specials and adapt new dishes on the menu
  • Stable history of previous employment
  • Must be dependable, reliable, and motivated with an attention to detail
  • Must be able to lift materials and/or product up to 20 pounds or more
  • Must have impeccably clean working habits
  • Must be experienced with higher volumes
  • Must be experienced with American Casual cuisine guaranteed to please any palate.
  • Must be ServSafe and other Certifications necessary in the kitchen.

Principal Duties and Responsibilities:

  • Manage food costs, maintain recipe consistency and control plate presentation
  • Maintain proper inventory control
  • Maintain focus on the guest
  • Ensure kitchen stations are prepped and ready before their shift begins. Only having what is needed for the shift.
  • Ensure stations are properly broken down at the end of the shift. Removing unnecessary items from the refrigeration units back to the walk in.
  • Ensure all side work is complete before the end of the night. Including all bottles are refilled and ready for the next shift.
  • Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times.
  • Responsible for overall food quality and presentation of meals according to established recipes and special menu items.
  • Document temperatures of food prior to service, as well as refrigeration and freezer temperatures.
  • Ensure that the kitchen operates in a timely manner that meets quality standards.
  • Operate and maintain kitchen equipment in a safe, clean and sanitary manner.
  • Create a strong sense of teamwork and cooperation amongst all staff.
  • Able to handle multiple jobs and priorities
  • Accept direction from management
  • May perform other duties as needed and/or assigned. Such as cleaning.
  • Must abide by the company uniform policy
  • Adhere to cleaning schedules as assigned.
  • Respect for management
  • Comply and enforce sanitation regulations and safety standards
  • Manage and train kitchen staff
  • Half Health Benefits paid
  • Vacation time
  • Entertainment card
  • Salary B.O.E. range $65,000-$85,000


The Sous Chef is responsible for the day-to-day management of kitchen operations under the leadership of the Chef.
This position is primarily responsible for:
" Managing day to day kitchen operations including: opening and closing responsibilities, kitchen management, staff management, and other administrative duties as assigned
-Monitoring food prep and presentation to ensure food is prepared and served according to quality standards
-Working with the front-of house team to ensure guest issues are resolved promptly and to the guests' satisfaction
-Ensuring compliance with all local, state and federal laws as well as Company policies regarding food and workplace safety
-Creating and maintaining a positive work culture that motivates and encourages employees to perform at their highest levels
-Participating in the menu planning and menu development process by contributing ideas and collaborating with team
-Enforcing all Company policies, procedures, standards and practices

Qualified Candidates will have:
-1-2 years of kitchen leadership experience or equivalent
-A culinary degree or equivalent working experience
-Active Servsafe Certification
Desired candidates will be:
-Dynamic and creative team-players who thrive in high-pressure environments
-Strong mentors and teachers with a proven track record of successful leadership
-Motivated self-starters and doers with a natural drive to get things done
-Passionate about food, beverage and hospitality with a desire to learn and grow within a dynamic, professional and fun organization


  • Half Health Benefits paid
  • Vacation time
  • Entertainment card
  • Salary B.O.E. range $50,000-$65,000


  • Prep fresh ingredients in a professional kitchen with a great crew of chefs
  • Learn recipes and execution techniques for each of our menu items
  • Be an important team member within a professional kitchen crew
  • Communicate effectively with the other cooks on the line and the FOH staff
  • Receive orders and execute to order according to our recipes and procedures
  • Maintain a high level of integrity when it comes to ingredients, preparation, and execution of menu items as well as a high level of integrity regarding sanitation and cleanliness
  • Experience the thrill of working seamlessly with a group of dedicated hospitality and culinary professionals to create, serve and deliver excellent and well timed food to our guests
  • Contribute to the success of the restaurant while also developing your own culinary skills
  • Have fun and make great money!!

What Requirements Do You Need to Have?

  • Positive attitude
  • Excellent communication
  • Dedication and commitment to crafting delicious menu items
  • Previous experience in a high volume restaurant
  • Must feel comfortable in a fast pace environment and be able to execute quality dishes quickly and efficiently
  • Basic knowledge of food preparation including proper knife skills, cooking techniques, etc.
  • Excellent attention to detail
  • Ability to execute dishes quickly and efficiently according to our recipes and procedures
  • Must have reliable transportation

* * Superb Pay: Starting pay range is $14-$18/hour depending on experience


Overall a fast, fast growing restaurant group with multiple upcoming projects and needs at all positions. Join this group and grow your career.

Job Type: Full-time

Salary: $50,000.00 to $85,000.00 /year


  • chef: 3 years (Required)
  • Line Cook: 1 year (Required)
  • leadership: 2 years (Required)