A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
PTO, Health Insurance Stipend About the Opportunity We are preparing to open a new restaurant featuring Asian cuisine in Boston, and are seeking a talented Chef de Cuisine to lead the kitchen and bring our culinary vision to life. This is a rare opportunity to build a kitchen team, shape the menu, and set the standards of a new venue from day one. Position Summary The Chef de Cuisine owns the day-to-day operation of the kitchen and full accountability for culinary execution. During the pre-opening phase, the CDC helps finalize the menu, builds and trains the back-of-house team, and establishes kitchen systems and standards. Once open, the CDC leads BOH operations, drives consistency and quality, and manages the kitchen to its financial targets. We're looking for a hands-on, detail-obsessed culinary leader who sets a high bar and develops the people around them. Pre-Opening Responsibilities Partner with the Executive Chef and ownership to finalize and cost the menu Recruit, hire, and onboard the back-of-house team Design and lead training on recipes, technique, plating, and service standards Establish kitchen systems for prep, line setup, inventory, and ordering Build vendor and purveyor relationships and negotiate product sourcing Oversee kitchen build-out, equipment setup, and station organization Develop food safety, sanitation, and Department of Health compliance protocols Ongoing Responsibilities Lead daily back-of-house operations and execute the menu to the highest standards Ensure consistency, quality, and presentation across every service Manage food and labor costs to maximize profitability Order product and schedule labor within budget Recruit, develop, coach, and retain a high-performing kitchen team Maintain strict food handling, sanitation, and DOH standards at all times Contribute to menu evolution and seasonal specials Understand the financial implications of operational decisions and act accordingly Qualifications 3+ years of leadership experience as a Chef de Cuisine or Executive Sous Chef in full-service restaurants; new-opening experience strongly preferred Hands-on experience with Asian cuisine, preferably Chinese cuisine, required Demonstrated ability to manage food and labor costs and hit financial targets Strong leadership presence with a passion for teaching and coaching Thorough knowledge of food handling and sanitation practices Excellent organizational skills and the ability to prioritize and anticipate Effective written and verbal communication skills Basic computer proficiency for ordering, scheduling, and inventory A collaborative, high-standards mindset and a genuine passion for hospitality Ability to thrive in a fast-paced, demanding environment Must be at least 18 years old
