Top 66 Chef Jobs in Salisbury Ma

Asian Restaurant Chef/Kitchen Manager
Confidential —Seabrook, NH
- $90,000 - $100,000 a year
- Full-time
- Management
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
3d
Sous Chef
Toscana Chop House & Napoletana —Portsmouth, NH
- $60,000 - $80,000 a year
- Weekends as needed
- Culinary experience
- Cooking
- In-person
- Health insurance
- Dental insurance
Quick Apply
PT Chef for 30 Residents 3-4 Days per week
Assisted Living Center Inc —Salisbury, MA
- $23 - $26 an hour
- Part-time
- Mid-level
- Communication skills
- Kitchen
- 401(k)
- Paid time off
Quick Apply
12d
Sous Chef
Low and Slow Southern Kitchen + Tap —Amesbury, MA
- From $65,000 a year
- Full-time
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Paid time off
- Employee discount
Quick Apply
2d
Senior Campus Executive Chef
Brooksby Village by Erickson Senior Living —Peabody, MA
- $95,000 - $110,000 a year
- Microsoft Outlook
- 3 years
- In-person
- Health insurance
- Dental insurance
SALES SUPPORT CHEF
Joseph s Gourmet Pasta Company —Haverhill, MA
- $80,000 - $100,000 a year
- Microsoft Excel
- 5 years
- Cooking
Quick Apply
Floating Chef Manager
Cafe Services, Inc. —Danvers, MA
- $1,150 - $1,250 a week
- Full-time
- ServSafe
- Cooking
- Mid-level
Quick Apply
Chef Manager
NEXDINE, LLC —North Reading, MA
- $80,000 - $85,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Paid holidays
- Health insurance
Quick Apply
Sous Chef
ROCKAFELLAS —Salem, MA
- From $65,000 a year
- Weekends as needed
- Spanish
- Casual dining restaurant
- Culinary experience
- Paid time off
- Flexible schedule
Quick Apply
Sushi Chef - Portsmouth
Michael Timothy's Dining Group —Portsmouth, NH
- $25 - $28 a year
- Full-time
- Restaurant
- Entry level
- Commercial
- Employee discount
Quick Apply
5d
Kitchen Manager
The Fleury Group LLC —Portsmouth, NH
- $60,000 - $80,000 a year
- Full-time
- Mid-level
- US work authorization
- In-person
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
The Common Man Plymouth —Windham, NH
- $60,000 - $65,000 a year
- Full-time
- Mid-level
- Supervising experience
- In-person
- Health insurance
- Dental insurance
Quick Apply
Banquet / Catering Chef
Emerson Inn by the Sea —Rockport, MA
- $32 - $35 an hour
- Weekends as needed
- ServSafe
- Mid-level
- Hotel
Quick Apply
Part Time Chef : able to work alone
The Pier Hampton —Hampton, NH
- From $25 an hour
- Part-time
- Mid-level
- Organizational skills
- In-person
Quick Apply
9d
Executive Chef
Burtons Grill of North Andover, MA —North Andover, MA
- Weekends as needed
- ServSafe
- Cooking
- Mentoring
Sous Chef
The Capital Grille —Salem, NH
- Cooking
- Team management
- Senior level
- Employee stock purchase plan
- Disability insurance
Chef
Village Tavern —Salem, MA
- $90,000 - $120,000 a year
- Weekends as needed
- Bilingual
- 5 years
- Senior level
- Dental insurance
- 401(k)
Quick Apply
Chef Manager - Wentworth Senior Living
Whitsons Culinary Group —Portsmouth, NH
- $65,000 - $70,000 a year
- Extended hours
- ServSafe
- Mid-level
- 3 years
- Health insurance
- Dental insurance
Quick Apply
5d
Sous Chef
The Carriage House —Rye, NH
- $60,000 - $80,000 a year
- Full-time
- Mid-level
- In-person
- Restaurant experience
Quick Apply
3d
Sous Chef
Burtons Grill of North Andover, MA —North Andover, MA
- Weekends as needed
- ServSafe
- Mid-level
- Associate's degree
- Health insurance

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Asian Restaurant Chef/Kitchen Manager

Confidential
Seabrook, NH

Quick Apply

Job Details

Full-time
$90,000 - $100,000 a year
3 days ago

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
Retirement plan

Qualifications

Asian cuisine
Line cook experience
Management
Team leadership
Pastry chef experience
Supervising experience
Team training
Mentoring
Kitchen management
Kitchen stations
Sous chef experience

Full Job Description

KITCHEN MANAGER / EXECUTIVE CHEF

Asian Restaurant Concept

The Role, Plainly

We're not looking for a manager who runs a kitchen from a clipboard. We're looking for a real kitchen boss — someone who has spent a career earning every station on the line, who can step onto expo or the wok station mid-rush and make it look easy, and who leads by being the standard, not just setting one.

This is a hands-on Executive Chef / Kitchen Manager role for an Asian restaurant concept. You'll run the kitchen day to day, train through direct example, and personally anchor the line on our busiest shifts — while building the discipline, systems, and bench strength that let the kitchen run without you when it needs to.

What Makes This Different

You work the line today, not five years ago. This isn't a desk job with a chef's coat, and it isn't a fit for someone who has stepped back into pure oversight. You'll train your team on every station and expo, and you'll be physically on the floor running shifts, especially our busiest nights, every week.

You know the line cold. Mise en place, ticket times, calling orders, expo flow, plate standards are second nature, not something you have to think about.

You run on standards. Daily line checks, temp logs, prep lists, and consistent execution are how you operate, not paperwork you tolerate.

You lead with a firm hand. You're comfortable holding a high bar, giving direct feedback, and being the adult in the room during a slammed Friday night — and your team respects you for it.

You've paid your dues, and you're still climbing. Line cook, prep, sauté, expo, sous — you've done the tour. You're past proving you can cook and squarely focused on proving you can build and run a kitchen — with your career still very much in front of you.

What You'll Own

Full culinary and kitchen operations for the restaurant: staffing, scheduling, training, food cost, and line standards. Running and expediting service personally during peak volume and any time the line needs an experienced hand, not as a last resort, but as part of the job. Building and enforcing standardized systems: line checks, prep lists, recipe cards, temp logs, and consistent plate presentation across every shift and every cook.
Hiring, training, and developing kitchen staff with a particular focus on cross-training the team across stations the way you were trained. Managing food and labor cost against budget, working closely with F&B leadership and purchasing. Maintaining health, safety, and sanitation compliance at all times. Partnering with the General Manager and ownership on menu development, vendor relationships, and the concept's evolution.

What You Bring

10-15+ years of progressive kitchen experience, with real time spent working the line — not just supervising it. Prior experience as a sous chef, kitchen manager, or executive chef in a high-volume, full-service restaurant. Currently active on the line, you're regularly cooking and expediting, not several years removed from hands-on service. Fluency with standardized kitchen tools and systems (line checks, prep sheets, recipe standardization, temp logging).

Asian cuisine or Asian restaurant experience is a strong plus and will be weighted in our initial screening — but it is not a requirement if your all-around kitchen leadership is exceptional. Full physical capability for the demands of the job: 10-12 hour shifts on your feet, lifting up to 50 lbs, and the stamina to personally run a full line or expo station through back-to-back rushes on our busiest nights. ServSafe certification (or ability to obtain quickly). A track record of training and developing cooks into better cooks. Genuinely motivated by the next step in your career — this role is for someone building toward bigger operational responsibility, not winding down toward it.

Growth Path

This role is built as a launching point, not a landing spot. You'll be given real operational and P&L responsibility from day one, with direct mentorship from senior leadership to build toward that next step.

Compensation & Ownership

Competitive base salary, commensurate with experience, plus performance bonus tied to kitchen P&L and guest satisfaction metrics. Full compensation details are shared with candidates as they advance in our process.

Additional benefits include health/dental/vision insurance, 401(k), paid time off, and meal benefits.

To Apply

Send your resume and a short note on the most complex kitchen you've run — volume, station count, and how you built or used a line-check system to keep it consistent.

Pay: $90,000.00 - $100,000.00 per year

Benefits:

Dental insurance
Health insurance
Retirement plan
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in salisbury ma

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I want to receive the latest job alert for chef in salisbury ma

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