Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Regional Executive Chef
Job
MetroWest Hospitality Group
Norwood, MA (In Person)
$107,500 Salary, Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
72
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
Regional Executive Chef MetroWest Hospitality Group Norwood, MA Job Details Full-time $100,000 - $115,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Career development plan Vision insurance Flexible schedule Food provided Qualifications Kitchen health and safety standards Procedural guides Team leadership Standard Operating Procedures (SOPs) implementation Talent management Team development Profit & loss Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Recruiting Leading team collaboration initiatives Cleaning Restaurant cost management Standard operating procedures (SOPs) Professional development training Full Job Description About Us We are an established, chef-driven hospitality company operating a portfolio of successful foodservice concepts in Massachusetts. Our organization is committed to culinary excellence, operational consistency, and continued growth. We are seeking an experienced culinary leader to oversee multi-unit kitchen operations, develop teams, and build systems that support quality, efficiency, and long-term success. This is a hands-on leadership role for someone who enjoys mentoring teams, improving processes, and driving high standards in a multi-unit environment. ResponsibilitiesCulinary Leadership Lead menu development and seasonal menu changes across multiple concepts. Maintain recipe consistency, plating standards, and execution. Partner with ownership and operations leadership to continuously improve the guest experience. Evaluate new products, vendors, and equipment opportunities. Systems & Standards Create and maintain systems, SOPs, and training materials across all locations. Ensure consistency in recipes, prep procedures, ordering, inventory, and execution. Standardize kitchen operations to support scalability and growth. Develop systems that improve efficiency, organization, and accountability. Team Development Recruit, train, and mentor Executive Chefs, Sous Chefs, and kitchen teams. Build leadership depth and succession plans. Foster a positive, professional, and accountable culture. Conduct regular coaching and performance conversations. Sanitation & Food Safety Maintain exceptional sanitation and food safety standards. Ensure compliance with health department regulations and company standards. Develop cleaning procedures and accountability systems. Conduct regular audits and inspections across locations. Financial Performance Manage food cost, labor cost, and inventory controls. Analyze P&Ls and identify opportunities to improve profitability. Partner with operations leadership to achieve financial goals. Support budgeting and forecasting initiatives. Multi-Unit Operations Provide leadership and support across two restaurant locations and a café concept. Travel regularly between locations. Support service and kitchen operations during peak periods when needed. Drive consistency while recognizing the unique needs of each concept. Qualifications 5+ years of Executive Chef or senior culinary leadership experience. Multi-unit experience preferred, but not required. Strong understanding of food cost, labor management, and inventory systems. Proven ability to develop and lead teams. Exceptional organizational and communication skills. Experience creating systems, SOPs, and training programs. Strong knowledge of sanitation and food safety best practices. Ability to thrive in a fast-paced, high-volume environment. Reliable transportation and willingness to travel between locations. Benefits Health insurance Paid time off Dining privileges Professional development opportunities Performance bonus opportunity Growth opportunities within an expanding hospitality group Schedule 50-55 hours per week Weekends and holidays as needed