Top 10 Head chef Jobs in Chicopee, Ma

Executive Sous Chef (Catering)
University of Massachusetts Amherst —Amherst, MA
- Weekends as needed
- Merchandising
- 3 years
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Sous Chef
Wyckoff Country Club —Holyoke, MA
- $26 an hour
- Weekends as needed
- Cooking
- Mid-level
- Ability to lift 50 pounds
Kitchen Team Member
Sole Syndicate Brewing (Iron Duke) —Ludlow, MA
- $15 - $25 an hour
- Part-time
- Cooking
- Mid-level
- High school diploma or GED
- Employee discount
Quick Apply
Kitchen Manager/Head Chef
Pafumis on main —Wilbraham, MA
- $65,000 - $70,000 a year
- Full-time
- Supervising experience
- In-person
- Senior level
- Paid time off
Quick Apply
Prep Cook
Log Cabin/Delaney Hospitality Group —Holyoke, MA
- $18 - $19 an hour
- Weekends as needed
- Restaurant
- Communication skills
- Entry level
- Paid training
- Health insurance
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8d
Food Service Director/Chef
Berkshire Soccer Academy —East Otis, MA
- $450 a week
- Cooking
- Mid-level
- Mentoring
Line Cook
The Blackboard Congamond —Southwick, MA
- $17 - $23 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Employee discount
Quick Apply

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Executive Sous Chef (Catering)

University of Massachusetts Amherst -
Amherst, MA

Apply Now

Job Details

Full-time

Qualifications

Food safety sanitizing procedures
Hospitality industry experience

Full Job Description

509531

Amherst, Massachusetts, United States

Food Service & Hospitality
Full Time
On Site
PSU A

Staff

Opening on: Jul 23 2026
Closing on: Oct 23 2026

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Catering Food

Work Location: Amherst

Schedule: Full time

Work Arrangement: Onsite

Job Summary

Under the supervision of the Director of UMass Catering, the Executive Sous Chef is responsible for management of the production area of UMass Catering to include food preparation, recipe and menu development, staff scheduling as well as culinary initiatives. The incumbent of this position also works with the Director of UMass Catering in formulating a yearly food budget for the UMass Catering Department.

Essential Functions

Responsible for hands on production, training and supervision of chefs, training and direct supervision of head cooks, cooks and assistant cooks in all areas of production from just-in-time cooking to display cooking and preparing and presenting cold foods. Train culinary staff in cooking and serving methods, portion control, presentation and merchandising. Work with the management team for merchandising all food related events.

Responsible for developing specialized catering menu planning with the Director, UMass Catering for special events and new catering programs – monthly advertised specials, specialized menu event planning and production for University, Chancellor related events, and weddings. The Executive Sous Chef will develop recipes under the supervision of the Director, UMass Catering.

Responsible for the food costs in the production areas.

Participate in programs of quality assurance, peer review, continuing education. Work with the Director, UMass Catering in program enhancements and participate in weekly production and sales meetings.

Work with the management team in recruiting new staff and provide training and development for all production personnel. Provide direct supervision of 5-8 staff and input to the Director, UMass Catering concerning performance of these staff.

Work with the Director, UMass Catering in developing the operating food budget, being accountable for operation within budgetary constraints. Provide leadership functions within food production. Assist in establishing strategic direction and set operating policies. Assist in controlling food cost, maximizing revenue potential and net income for the Catering Services. Monitor the current industry market trends and apply these as needed to catering services.

Schedule production staff meetings weekly. Maintain sufficient staffing and scheduling within kitchen and pot room, and promote good staff morale.

Implement the Standard Operation Procedures (SOP).

Demonstrate and enforce (Hazardous Analysis of Critical Control Points) HACCP principles to include the supervision and maintaining of the sanitary conditions of the food storage areas and pot room area.

Communicates with the Director, UMass Catering in advance of making changes to menus; order food and supplies, supervise procurement, production and inventory controls; forecast food consumption and maintain accurate records for ordering.

Supervise all back of the house functions including safety/sanitation and quality control and be visible during events in both back and front of the house.

Work with the management team in the implementation of the FoodPro Menu Management and Inventory System and implementation of Catering Recipes.

Understand and be committed to, and supportive of affirmative action and non-discrimination goals and customer-focused quality services.

Other Functions

Perform other food and beverage activities and duties as required.

Minimum Qualifications

Bachelor’s Degree in related area or certified culinary arts diploma from an accredited culinary school and more than 3 years chef or hospitality management experience in a high volume and high quality operation (college, university, hotel) and high end catering services.

Sanitation Certificate required.

Preferred Qualifications

Certification by a recognized culinary program a plus e.g., American Culinary Federation (ACF)

Experience with a computerized menu management system is preferred

Additional Details

This position is subject to final budgetary and administrative approval.

Working Conditions

Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Work Schedule and Work Arrangement

Monday-Friday; 9am-5pm. May include working nights, weekends, and/or holidays.

Salary Information

Pay Grade: PSSAP Grade 28

Special Instructions for Applicants

Along with the application, please submit a resume. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references.

This position will remain open for the time period required by any applicable collective bargaining agreement and will continue until a suitable candidate pool is identified. Interested applicants are strongly encouraged to apply early.

Apply Now

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head chef jobs in chicopee, ma

Executive Sous Chef (Catering)

Sous Chef

Kitchen Team Member

Kitchen Manager/Head Chef

Prep Cook

Food Service Director/Chef

Line Cook

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