Head Chef

Job Title: Head Chef

Location: Boston, MA

Salary: $90,000 - $100,000

Skills: Kitchen Management & Operations, Culinary Team Leadership & Development, Food Cost Control & Inventory Management, Labor Cost Management & Scheduling, Asian Cuisine & Noodle Preparation, Menu Execution & Food Quality Control, Food Safety & Sanitation Compliance, Purchasing, Ordering & Vendor Management, High-Volume Restaurant Operations, Waste Reduction & Production Planning

About Company / Opportunity:

An established restaurant group specializing in bold Asian-inspired cuisine, including ramen, noodle dishes, and flavorful broths, is seeking a hands-on Head Chef to lead kitchen operations at its Boston location. This is an excellent opportunity for a culinary leader to oversee back-of-house performance, develop and train a strong team, maintain food quality and safety standards, and drive financial results through effective food cost, labor, inventory, and waste management. The ideal candidate thrives in a fast-paced restaurant environment and is passionate about building a productive kitchen culture while delivering a consistent guest experience. Compensation is $90,000–$100,000 annually, with parking allowance or reimbursement provided.

Responsibilities:

• Oversee daily kitchen and back-of-house operations, ensuring consistent food quality, presentation, and execution.
• Lead, hire, train, and develop culinary team members to maintain a strong, productive kitchen culture.
• Manage food costs, labor expenses, scheduling, inventory, and purchasing to meet financial targets.
• Monitor food preparation, production, portion control, and waste reduction to maximize efficiency and profitability.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Maintain kitchen cleanliness, organization, equipment, and overall operational standards.
• Oversee ingredient ordering and inventory management to ensure product freshness and availability.
• Conduct regular inventory counts and monitor kitchen budgets and financial performance.
• Collaborate with front-of-house leadership to ensure smooth service and an exceptional guest experience.
• Remain hands-on with food preparation, line execution, and quality control during service.

Must-Have Skills:

• Kitchen Management & Culinary Leadership – Minimum of 2 years of kitchen management experience, with the ability to lead, train, and develop a back-of-house team in a fast-paced restaurant environment.
• Food & Labor Cost Control – Proven experience managing food costs, labor budgets, inventory, purchasing, scheduling, and waste reduction to meet financial targets.
• Food Safety & Quality Control – Strong knowledge of food safety, sanitation, health department regulations, and maintaining consistent food quality and execution standards.

Nice to Have Skills:

• Asian Cuisine Experience – Background working with Asian-inspired cuisine, including ramen, noodle dishes, broths, and specialty ingredients.
• High-Volume Restaurant Experience – Experience managing kitchen operations in a high-volume, fast-paced restaurant while maintaining food quality, ticket times, and operational efficiency.
• Menu Development & Process Improvement – Experience contributing to menu development, refining kitchen procedures, improving production systems, and implementing strategies to reduce food waste and increase profitability.