Executive Sous Chef Lead Kitchens & Budgets (Remote)
asmglobal
🌎 Remote
New
Remote
Food Service
‌
Remote Executive Chef - High-Volume Culinary Leader
Aramark
🌎 Remote
Remote
Hourly
Food Service
‌
Executive Chef - High-Volume Healthcare Kitchens (Remote)
Compass Group USA
🌎 Remote
New
Remote
Food Service
‌
Executive Sous Chef
New Day Executive Search
Boston, MA
Part-Time
Food Service
Dental Insurance
Vision Insurance
Flexible Schedule
‌
Executive Sous Chef
Volante Farms
Needham, MA
New
Food Service
‌
Executive Sous Chef
Sally's Apizza
Dorchester, MA
New
$4,000 sign-on bonus
‌
Executive Sous Chef
Bottleneck Management
Watertown, MA
Food Service
401(k)
PTO
$74.5k - $95k / year
‌
Executive Sous Chef
Omni Hotels
Boston, MA
Part-Time
Food Service
Flexible Schedule
$76.2k - $105.3k / year
‌
Executive Sous Chef
HEI Hotels and Resorts
Boston, MA
Food Service
Dental Insurance
Vision Insurance
$90k - $95k / year
‌
Executive Sous Chef
Boston Harbor Hotel
Boston, MA
New
Food Service
‌
Executive Sous Chef
Whiteface Lodge
Boston, MA
Food Service
‌
Executive Sous Chef
Golden Nugget Hotels & Casinos
Boston, MA
Food Service
Vision Insurance
Education
$75k / year
‌
Executive Sous Chef
Landry's
Boston, MA
New
Food Service
Vision Insurance
Education
$75k / year
‌
Executive Sous Chef
The Rittenhouse Hotel
Boston, MA
Food Service
‌
Executive Sous Chef
Hersha Hospitality Management
Boston, MA
Food Service
‌
Executive Sous Chef
Royal Lahaina Resort
Boston, MA
Food Service
Health Insurance
‌
Executive Sous Chef
The Westin Las Vegas Hotel, Casino & Spa
Boston, MA
Food Service
Health Insurance
‌
Executive Sous Chef
The Newbury Boston
Boston, MA
New
Food Service
Health Insurance
‌
Executive Chef - The Park School
Compass Group
Brookline, MA
New
Food Service
Job Description
Working as an Executive Chef in Brookline, MA
There are 3,476 Executive Chef opportunities available in Brookline, MA all with unique requirements.
An Executive Chef is a culinary leader in a restaurant organization. They are the steward of all culinary activities in their respective restaurant and do so by defining clear objectives and providing superior leadership and direction to a team of cooks, chefs, sous chefs, dining room managers/captains, food service managers, bakers, and bartenders as well as outside vendors.
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