Top 198 Culinary supervisor Jobs in Massachusetts

Executive Sous Chef - Boston Seaport
Advanced Hospitality —Boston, MA
- $70,000 - $85,000 a year
- Weekends as needed
- Spanish
- ServSafe
- English
- Disability insurance
- Health insurance
Quick Apply
Executive Sous Chef
Marriott International, Inc —Boston, MA
- $99,000 - $128,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Maple & Ash Boston - Sous Chef
MAPLE & ASH BOSTON LLC —Boston, MA
- $80,000 - $90,000 a year
- Weekends as needed
- Mid-level
- Accounting
- Recruiting
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Executive Sous Chef
The Newbury Boston —Boston, MA
- $110,000 - $120,000 a year
- Full-time
- Cooking
- Hotel
- Senior level
Executive Chef
Resort Lifestyle Communities —Marlborough, MA
- $80,000 - $88,000 a year
- Weekends as needed
- Microsoft Outlook
- ServSafe
- English
- Health savings account
- Disability insurance
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4d
Kitchen Supervisor - Premier British Airways First Class Lounge
Sodexo —Boston, MA
- $28 - $32 an hour
- Weekends as needed
- Background check
- ServSafe
- English
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Senior Culinary Supervisor
Sodexo —Lexington, MA
- $26 - $28 an hour
- Online Application
- Mid-level
- Team management
- 2 years
- Paid holidays
- Health insurance
Culinary Supervisor
Aramark —Boston, MA
- $32 an hour
- Weekends as needed
- Cooking
- Mid-level
- Fair chance
- Disability insurance
- Health insurance
Chef
Suffolk County Sheriff's Department —Boston, MA
- Overtime
- Mid-level
- Ability to climb stairs
- Experience equivalent to degree accepted
Cook
Marriott International, Inc —Boston, MA
- $31.90 an hour
- Full-time
- Hotel
- High school diploma or GED
- 1 year
- Free parking
Executive Chef of Dining Services
Williams College —Williamstown, MA
- $100,000 - $120,000 a year
- Full-time
- Microsoft Excel
- ServSafe
- University
Sous Chef, Westin Boston Copley
Marriott International, Inc —Boston, MA
- $73,000 - $93,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Senior Executive Chef
Aramark —Boston, MA
- $90,000 - $120,000 a year
- Full-time
- Customer service
- 8 years
- Bachelor's degree
- Disability insurance
- Health insurance
Food & Beverage Manager
Eastward Ho Country Club Inc —Chatham, MA
- $80,000 - $90,000 a year
- Full-time
- Bar
- Computer literacy
- Writing skills
Catering Kitchen Cook / Production Chef
Russell Morin Catering & Events —Attleboro, MA
- $20 - $23 an hour
- Weekends as needed
- Culinary experience
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Executive Sous Chef - Woburn MA
Advanced Hospitality —Woburn, MA
- From $70,000 a year
- Weekends as needed
- Spanish
- ServSafe
- English
- Disability insurance
- Health insurance
Quick Apply
Line Cook/Prep Cook
Cap’t Cass Rock Harbor Seafood —Orleans, MA
- $24.64 - $29.67 an hour
- Part-time
- In-person
- Entry level
- Kitchen
Quick Apply
12d
Campus Dining Site Lead
GENUINE FOODS —Bedford, MA
- $28 an hour
- Full-time
- Mid-level
- Ability to climb stairs
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
Sous Chef - Non Exempt
NEXDINE, LLC —Weymouth, MA
- $27 an hour
- Full-time
- ServSafe
- Mid-level
- Office
- Paid holidays
- Health insurance
Quick Apply
General Manager
HK Hospitality LLC (d/b/a OTTO Portland) —South Boston, MA
- $75,000 - $82,000 a year
- Weekends as needed
- Microsoft Excel
- ServSafe
- Writing skills
- Paid time off
- Cell phone reimbursement
Quick Apply

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Executive Sous Chef - Boston Seaport

Advanced Hospitality -
Boston, MA

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Job Details

Full-time
$70,000 - $85,000 a year

Benefits

Disability insurance
Health insurance
Dental insurance
Paid time off
Vision insurance

Qualifications

Food & beverage industry purchasing experience
Kitchen health and safety standards
Food service health code compliance
ServSafe
Kitchen knives
Team leadership
Labor cost analysis
English
High school diploma or GED
Kitchen cost control
Materials management in food and beverage
Managing kitchen staff
Productivity software
Menu costing
Restaurant cost management

Full Job Description

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 policies. Working under the General Manager, the Executive Sous Chef will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Executive Sous Chef will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.
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SALARY & BENEFITS

The company will provide a $4,000 sign on bonus paid in quarterly installments of $1,000 each following the successful completion of the employee’s first 90 days of employment. To remain eligible for each bonus installment, the employee must be actively employed and in good standing with the company at the time of payout.

Starting at $70,000 annually depending on experience, plus bonus
Health Insurance
Dental Insurance
Vision insurance
Short-term Disability
Long-Term Disability
Group Life
Sick Time & Vacation Time or Paid time off

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As the Executive Sous Chef, you will...

As a kitchen supervisor, you will manage all activities in the kitchen.
Be a teacher and mentor to all back-of-house employees.
At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
Train kitchen personnel in best practices for cleanliness and sanitation.
Control food costs to budgeted levels.
Conduct daily shift line checks, ensuring that prepped food is up to company standards.
Supervise and inspect all prep procedures ensuring company recipes are adhered to.
Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment.
Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures.
Be responsible for placing food orders and conducting end-of-period food inventory.
Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage.
Recognize and cultivate future culinary leaders from within the back-of-house ranks.
Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
Effectively communicate with other managers and line staff in a fast-paced restaurant environment.
Possess the ability to take direction and feedback, using it to improve future performance.

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JOB REQUIREMENTS OF THE EXECUTIVE SOUS CHEF

Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis
Language: English, Basic Spanish (preferred but not required)
Experience
- High school or GED equivalent
- Formal culinary training or associate degree in culinary arts (preferred but not required)
- Minimum 2-3 years in a leadership role within a full-service restaurant kitchen
Certifications: ServeSafe Certified
Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region.
Details: Full Time, In-Person, Day, Evening & Weekend availability

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ROLE COMPETENCIES

Attention To Detail : Taking responsibility for a thorough and detailed method of working.
Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems
Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization.
Oral Communication: Shaping and effectively expressing ideas and information.
Financial Awareness: The ability to read and understand a profit and loss statement.
Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors.

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Refine Your Search

culinary supervisor jobs in massachusetts

Executive Sous Chef - Boston Seaport

Executive Sous Chef

Maple & Ash Boston - Sous Chef

Executive Sous Chef

Executive Chef

Kitchen Supervisor - Premier British Airways First Class Lounge

Senior Culinary Supervisor

Culinary Supervisor

Chef

Cook

Executive Chef of Dining Services

Sous Chef, Westin Boston Copley

Senior Executive Chef

Food & Beverage Manager

Catering Kitchen Cook / Production Chef

Executive Sous Chef - Woburn MA

Line Cook/Prep Cook

Campus Dining Site Lead

Sous Chef - Non Exempt

General Manager

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