Top 63 Chef de Jobs in Swampscott, Ma

Chef
Episcope Hospitality Boston —Boston, MA
- $130,000 - $140,000 an hour
- Weekends as needed
- 5 years
- Mentoring
- Recruiting
- Health insurance
- Dental insurance
Quick Apply
Sous Chef - Cambridge
Row34 —Cambridge, MA
- $70,000 - $80,000 a year
- Full-time
- Bar
- Bachelor of Science
- Cooking
- Disability insurance
- Health insurance
11d
Chef de Cuisine| Ultra Fine Dining | Boston
One Haus —Boston, MA
- $90,000 - $110,000 a year
- Ability to walk for extended periods
- Ability to lift 50 pounds
- Mentoring
- Relocation assistance
- Paid time off
Quick Apply
SOUS CHEF - The Catered Affair (Boston Public Library)
The Catered Affair —Boston, MA
- $65,000 - $70,000 a year
- Weekends as needed
- Background check
- Culinary experience
- Restaurant management
- Health insurance
- Dental insurance
Quick Apply
Chef De Cuisine
Earls Assembly Row —Somerville, MA
- $65,000 - $100,000 a year
- Full-time
- Mid-level
- Mentoring
- US work authorization
- Health insurance
- Employee discount
Chef de Cuisine
Dockside Pub —Swampscott, MA
- $80,000 - $90,000 a year
- Weekends as needed
- Bilingual
- 5 years
- Senior level
- 401(k)
- Opportunities for advancement
Quick Apply
4d
Protein Cook / Saucier
Fidelity Investments —Boston, MA
- $48,000 - $91,000 a year
- Full-time
- ServSafe
- Mid-level
- High school diploma or GED
- Loan repayment program
- Tuition reimbursement
Chef de Cuisine
Earls Prudential Center Boston —Boston, MA
- $65,000 - $100,000 a year
- Full-time
- Mid-level
- Mentoring
- US work authorization
- Relocation assistance
- Health insurance
Executive Chef
FAIRMONT —Boston, MA
- $135,000 - $150,000 a year
- Weekends as needed
- Ability to walk for extended periods
- 5 years
- Ability to lift 50 pounds
Quick Apply
5d
Chef de Cuisine, TD Garden
Delaware North —Boston, MA
- $65,300 - $88,200 a year
- Weekends as needed
- Mid-level
- 3 years
- Leadership
- Paid parental leave
- Paid holidays
1d
Cold Line Cook / Garde Manger
Fidelity Investments —Boston, MA
- $44,000 - $80,000 a year
- Full-time
- ServSafe
- Mid-level
- High school diploma or GED
- Loan repayment program
- Tuition reimbursement
Chef de Cuisine
Boston Harbor Hotel —Boston, MA
- $115,000 - $125,000 a year
- Weekends as needed
- Bar
- ServSafe
- Writing skills
Line Cook
PF Changs —Boston, MA
- $21 - $25 an hour
- Part-time
- 18 years or older
- No experience needed
- Food Handler Certification
- Paid training
- Health insurance
Maple & Ash Boston - Chef De Cuisine
MAPLE & ASH BOSTON LLC —Boston, MA
- $90,000 - $100,000 a year
- Hospitality
- Ability to walk for extended periods
- Cooking
Quick Apply
Chef de Cuisine - Fenway Park
Aramark —Boston, MA
- $75,000 - $90,000 a year
- Customer service
- No high school diploma
- Mid-level
- Disability insurance
- Health insurance
1d
Dishwasher
Flight Club Darts —Boston, MA
- $15 - $20 an hour
- Part-time
- Ability to walk for extended periods
- Ability to lift 50 pounds
- US work authorization
- Commuter assistance
- Paid holidays
Quick Apply
Executive Chef
Hinoki —Burlington, MA
- $80,000 - $110,000 a year
- Weekends as needed
- 5 years
- Ability to lift 50 pounds
- Mentoring
- Health insurance
- Paid time off
Quick Apply
Hiring Day August 25+26 - Culinary Team
Earls Assembly Row —Somerville, MA
- Part-time
- Hospitality
- Cooking
- Entry level
Chef de Partie
Sonesta —Cambridge, MA
- $28 - $30 an hour
- Full-time
- Mid-level
- Hotel
- Team management
- Paid parental leave
- Health savings account
Chef de Cuisine
Sullivan's Castle Island —Hanover, MA
- Weekends as needed
- ServSafe
- Cooking
- Mid-level
Quick Apply

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Chef

Episcope Hospitality Boston
Boston, MA

Quick Apply

Job Details

Full-time
$130,000 - $140,000 an hour

Benefits

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

Qualifications

Operations management
Supplier management experience
Managing catering events
Team development
Kitchen cost control
Hospitality industry experience
Recruiting
Materials management in food and beverage
Restaurant cost management
Kitchen stations
Hospitality management

Full Job Description

About Episcope Hospitality

Episcope Hospitality is a rapidly growing hospitality company known for its commitment to creativity, quality, and thoughtful execution. With operations across Chicago, New York, New Jersey, Virginia, Phoenix, and Las Vegas, we offer a collaborative environment that supports learning, professional development, and exposure to industry-leading talent in food, beverage, and design.

We are seeking culinary leaders to join our fast-growing teams dedicated to delivering consistent, high-quality food and memorable guest experiences. If you are passionate about food, team development, and operational excellence—and thrive in a high-volume, design-forward restaurant environment—we would love to talk to you.

Summary of Position

We are seeking a highly motivated, results-driven Chef de Cuisine to lead culinary execution for our newest concept located in Boston, across daily service, private dining, and catered events - delivering food that performs at scale without compromising quality.

The Chef de Cuisine is responsible for leading all back-of-house operations, culinary execution, and kitchen team development. This role owns food quality, consistency, kitchen systems, and execution of the menu while partnering closely with the General Manager, Bar Manager, and corporate culinary leadership to deliver an exceptional guest experience. The ideal candidate is a hands-on kitchen leader who builds strong teams, protects food quality and safety standards, and drives operational excellence and food cost performance.

Key Responsibilities

Culinary Leadership & Execution

Own day-to-day back-of-house operations for a la carte service and events, ensuring consistent execution of food quality, presentation, and ticket times
Lead and mentor sous chefs and kitchen leadership, building a culture of accountability, professionalism, and growth
Ensure all menu items and event menus are executed to spec, including recipes, portioning, cooking methods, and presentation standards
Maintain rigorous standards for food safety, sanitation, cleanliness, and organization across all BOH areas
Serve as a visible leadership presence on the line during peak service periods
Partner with FOH leadership and Director of Sales to ensure smooth service flow and strong FOH/BOH communication
Drive prep, production, and station readiness across all dayparts and service types.

Menu Development & Product Strategy

Partner with corporate culinary leadership on menu development, seasonal updates, and promotional offerings
Support testing, training, and rollout of new menu items to ensure operational feasibility and consistent execution
Maintain recipe books, prep guides, and training materials to support consistency and scalability
Provide feedback on menu performance, execution challenges, and opportunities for simplification or improvement

Team Development & Training

Recruit, hire, onboard, train, and retain top culinary talent
Establish clear expectations, performance standards, and growth pathways for BOH team members
Lead training initiatives to reinforce recipes, techniques, plating standards, food safety, and kitchen systems
Conduct regular performance check-ins and provide timely coaching and feedback
Foster a positive, respectful, and high-performance kitchen culture

Financial & Operational Performance

Own food cost performance, waste reduction, and inventory management
Enforce proper receiving, storage, labeling, rotation (FIFO), and par levels
Partner with the General Manager on scheduling, labor efficiency, and BOH productivity
Analyze food cost variances and implement corrective actions to protect margins
Ensure proper equipment use, cleanliness, and preventative maintenance in partnership with operations
Support ordering, vendor management, and product quality standards

Compliance & Safety

Ensure full compliance with local, state, and federal health, safety, and sanitation regulations
Maintain HACCP standards and ensure accurate logs, temperature checks, and cleaning schedules
Uphold all Episcope food safety policies and kitchen standards

Qualifications:

5+ years of progressive culinary leadership experience in high-volume, full-service restaurants and catering/events environments
Proven track record of leading kitchen teams, executing events, driving food quality, and managing food cost
Strong understanding of high-volume service flow, large-format execution, and event logistics
Experience with inventory management, ordering systems, and food cost controls
Ability to train and develop cooks across stations and event execution roles
Calm, confident leadership presence under pressure
Passion for hospitality, food, and craft
Comfort working in a fast-paced, entrepreneurial environment
Ability to stand for extended periods and perform physical tasks including lifting, bending, and reaching
Flexibility to work a variable schedule, including weekends, holidays, and evenings.
Stamina to work 50–60 hours per week

Pay & Benefits

Competitive salary based on experience
Comprehensive health, dental, and vision insurance
Paid time off and flexible scheduling
Employee dining discounts across all Episcope locations
Professional development opportunities and growth within Episcope Hospitality

Pay: $130,000.00 - $140,000.00 per hour

Benefits:

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

Work Location: In person

Quick Apply

Refine Your Search

chef de jobs in swampscott, ma

Chef

Sous Chef - Cambridge

Chef de Cuisine| Ultra Fine Dining | Boston

SOUS CHEF - The Catered Affair (Boston Public Library)

Chef De Cuisine

Chef de Cuisine

Protein Cook / Saucier

Chef de Cuisine

Executive Chef

Chef de Cuisine, TD Garden

Cold Line Cook / Garde Manger

Chef de Cuisine

Line Cook

Maple & Ash Boston - Chef De Cuisine

Chef de Cuisine - Fenway Park

Dishwasher

Executive Chef

Hiring Day August 25+26 - Culinary Team

Chef de Partie

Chef de Cuisine

I want to receive the latest job alert for chef de in swampscott, ma

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