Top 5191 Development Chef Jobs

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
Executive Chef
Confidental Company —Denver, CO
- $120,000 - $135,000 a year
- Full-time
- 5 years
- Cooking
- In-person
- Relocation assistance
- Health insurance
Quick Apply
Executive Chef
COREcruitment —Reno, NV
- $150,000 a year
- Full-time
- Continuous improvement
- Mentoring
- Guest services
- Paid holidays
- Relocation assistance
Quick Apply
Corporate Chef
Restaurant —Los Angeles, CA
- $130,000 - $165,000 a year
- Full-time
- Inventory management
- Sanitation
- Hotel
- Travel reimbursement
- Relocation assistance
Quick Apply
Culinary Project Chef
Restaurant —Hollywood, CA
- $100,000 - $125,000 a year
- Full-time
- Merchandising
- Mid-level
- In-person
- Health insurance
- Dental insurance
Quick Apply
SOUS CHEF - Bryce Canyon Pines Hotel
Tim Alexander Consulting —Bryce, UT
- $62,000 - $65,000 a year
- Full-time
- Background check
- CPR Certification
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
SOUS CHEF
SORELLE ITALIAN MARKET —Glenview, IL
- $60,000 a year
- Full-time
- Background check
- Customer service
- Mid-level
- Paid time off
- Flexible schedule
Quick Apply
Kitchen Manager/Head Chef
Licaris Sicilian Pizza Kitchen —Grand Rapids, MI
- From $58,000 a year
- Full-time
- Inventory management
- 5 years
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
Sous Chef/Line Cook
Glendale Springs Inn and Restaurant —Glendale Springs, NC
- $18 - $21 an hour
- Full-time
- Mid-level
- In-person
- Leadership
- Food provided
Quick Apply
Chef De Partie
Discovery Land Company —Westhampton Beach, NY
- $24 - $32 an hour
- Weekends as needed
- 5 years
- Mid-level
- Residential
- Referral program
Pastry Sous Chef
Halls Signature Events —Charleston, SC
- Weekends as needed
- Mid-level
- 3 years
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
Experienced Sous Chef
Gideon Ridge Inn —Blowing Rock, NC
- $20 - $26 an hour
- 8 hour shift
- Hospitality
- Mid-level
- Mentoring
- Health insurance
- 401(k)
Quick Apply
Executive Sous Chef
Plaka Tavern Baltimore —Baltimore, MD
- $45,000 - $55,000 a year
- Weekends as needed
- Bar
- Cooking
- English
- 401(k)
- Paid time off
Quick Apply
Pastry Chef / Bakery Manager Embe Cafe
Pizza Bar LLC —Miami Beach, FL
- Up to $100,000 a year
- Full-time
- 5 years
- English
- Bakery
- Health insurance
- Dental insurance
Quick Apply
10d
Kitchen Manager
The Banks Alehouse —Fairbanks, AK
- $67,000 - $72,000 a year
- Full-time
- Casual dining restaurant
- ServSafe
- Mid-level
- Paid training
- Health insurance
Quick Apply
1d
Head Pastry & Cafe Chef
Everyday Coffee —Honolulu, HI
- $28 - $32 an hour
- Full-time
- Hospitality
- ServSafe
- Mid-level
- Paid training
- Health insurance
Quick Apply
Experienced Sous Chef --- The Statehouse
The Lakeview Management Company -- Duluth —Madison, WI
- $70,000 - $80,000 a year
- Weekends as needed
- Background check
- 6 years
- Cooking
- Health insurance
- Dental insurance
Quick Apply
School Cook
Taher, Inc —Mabel, MN
- $14 - $16 an hour
- No weekends
- School experience
- ServSafe
- Mid-level
- Opportunities for advancement
- Food provided
Quick Apply
Sous Chef
Elk Lake Resort —Bend, OR
- $25 - $30 an hour
- Weekends as needed
- Mid-level
- In-person
- Leadership
Quick Apply
CHEF DE CUISINE – CHOPHOUSE
Willow Brook Country Club —Tyler, TX
- Full-time
- Culinary experience
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
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
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

Development Chef jobs

Chef

Executive Chef

Executive Chef

Corporate Chef

Culinary Project Chef

SOUS CHEF - Bryce Canyon Pines Hotel

SOUS CHEF

Kitchen Manager/Head Chef

Sous Chef/Line Cook

Chef De Partie

Pastry Sous Chef

Experienced Sous Chef

Executive Sous Chef

Pastry Chef / Bakery Manager Embe Cafe

Kitchen Manager

Head Pastry & Cafe Chef

Experienced Sous Chef --- The Statehouse

School Cook

Sous Chef

CHEF DE CUISINE – CHOPHOUSE

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