Restaurant Chef for Full-Service High Volume Brunch & Start-up Dinner Concept

Restaurant Chef for Full-Service High Volume Brunch & Start-up Dinner Concept Waltham, MA Job Details Full-time $30

• $36 an hour 1 day ago Benefits Health insurance Paid time off Qualifications Cost management Menu design Hospitality Food safety management Quality assurance within food and beverage industry Operations management Inventory management ServSafe Staff scheduling Managing hospitality teams Mid-level Cost control Sanitation procedures Hiring Kitchen cost control Team management Staff training Kitchen staff training Mentoring Kitchen management Food ordering Kitchen staff scheduling Research & development Leadership Staffing management Safety protocol implementation

Full Job Description Compensation:

• Base hourly rate: $30
• 36/hour (based on experience)
• Plus 10-15 hours/week of overtime at time-and-a-half
• Estimated weekly average: 45-55 hours/week
• Annualized range: $78,000
• 90,000+ About Us We're a fast-paced, full-service restaurant known for one of the most creative and high-volume brunch programs in the Boston Metro West area.

With 100 seats indoors (140 with patio), we run strong weekday and weekend brunches, and a growing dinner service Wednesday through Saturday until 10 p.m. We are looking to hire a Chef to concentrate on our dinner service as well as manage day to day operations of the kitchen. We're seeking someone who's ready to lead our kitchen team, take pride in service, and help us build a dinner program that rivals our brunch reputation. Who We're Looking For We want a hands-on leader who knows what it takes to run a busy kitchen. This is not a role for someone looking to coast or "just manage" from the office. If you're excited about running the line, mentoring staff, engineering creative but cost-effective specials, and maintaining high standards day in and day out — we want to talk.

You must have:

• At least 3 years of BOH leadership in high-volume restaurants
• A stable work history with multi-year tenures ( no serial job-hoppers )
• Valid ServSafe, Allergen, and BOH food safety certifications
• Proven ability to lead a team and execute under pressure
• A strong work ethic, clean presentation, and reliable references Responsibilities
• Oversee all kitchen operations, prep, service, and cleanliness
• Manage a BOH team of 15+, including hiring, training, and scheduling
• Maintain high standards for food quality, consistency, and presentation
• Design and cost new dinner menu items and specials
• Control food cost, labor, waste, and inventory
• Expedite, lead the line, and model professionalism every shift
• Enforce health, safety, and sanitation policies and procedures Time Commitment Breakdown
• Line & expo shifts: 30-33 hrs/week
• Prep, R D, specials: 10-12 hrs/week
• Ordering, admin, scheduling: 7-8 hrs/week
• Meetings, vendor check-ins: 2-3 hrs/week Total weekly hours: 50-55 hrs (including 10-15 hrs overtime) Why Work With Us?
• We're a busy, respected, and growing restaurant — not corporate, not coasting
• We offer the opportunity to take ownership of dinner service
• You'll have creative input and room to build something that lasts
• We run a clean, organized, and supportive workplace culture
• We're serious about food, but we don't take ourselves too seriously We're looking for passionate, manageable co-workers that take pride in their food, professionalism, and overall management in hospitality and restaurant BOH.

Job Type:

Full-time Pay:

$30.00

• $36.

00 per hour

Benefits:

Health insurance Paid time off Application Question(s): [

REQUIRED

] Do you live within 40min of Waltham, Ma according to Google Maps? [

REQUIRED

] Which days and times are you available to work?

Experience:

Kitchen management: 5 years (Preferred)

Work Location:

In person