Executive Chef Catering

Job Title: Executive Chef Catering

Location: Boston, MA

Compensation: Competitive base salary of $80K-$100K, with an uncapped performance bonus structure. Typical total earnings for high-performing chefs in this role are in the $125K-$150K+ range

Reports to: General Manager

About the Role

The Chef is a key member of the management team and is responsible for leading all culinary operations with excellence, consistency, and profitability. This is a hands-on leadership role that blends culinary creativity with operational discipline.

You’ll oversee production, menu development, purchasing, cost controls, and event execution while helping scale the business to $5M - and ultimately $10M+. This role is ideal for a Chef who thrives in structure, values collaboration, and brings both culinary and management skills to the table.

This is not a role for someone looking to coast. We’re building something ambitious - and we need a Chef who brings energy, organization, and big-picture thinking every day.

Key Responsibilities

Culinary Leadership & Execution

• Lead all culinary preparation and production for corporate catering and full-service events
• Set the pace and tone of the kitchen through positivity, initiative, and accountability
• Ensure consistent quality, flavor, and presentation across all menus
• Streamline production through smart cross-utilization of ingredients and base recipes
• Develop new recipes, seasonal offerings, and upscale menu items
• Provide culinary leadership for full-service events, including event-based staffing needs
• Serve as the on-site culinary representative at select client events

Purchasing & Production Systems

• Manage ordering and production using a par-level system
• Source new ingredients and products to support menu development
• Ensure quality control and proper inventory handling upon delivery
• Place accurate orders based on sales forecasts and usage trends
• Proactively manage daily production by walking the "critical path"
• Use daily lineup sheets to staff appropriately
• Set and manage prep levels to ensure freshness and labor efficiency, including:
• Daily prep counts
• Weekly prep plans and totals
• Ongoing review of product mix (P-Mix) data

Team Leadership & Culture

• Recruit, train, and retain high-performing kitchen staff
• Lead daily pre-shift (morning) meetings to align the team
• Coach prep team members and production supervisors for performance and consistency
• Build a kitchen culture rooted in integrity, collaboration, and hospitality
• Clearly communicate expectations and goals - no ego, just results

Strategy, Growth & Innovation

• Identify opportunities to improve systems, workflows, and prep efficiencies
• Innovate processes that support growth while maintaining quality and consistency
• Collaborate with leadership to develop profitable menus and services
• Help scale kitchen operations to support continued company growth

Cost Management & Profitability

• Own food cost, labor cost, and Direct Operating Expenses (DOE)
• Partner with the General Manager to review monthly P&Ls and implement action plans
• Assume full responsibility for:
• Writing weekly kitchen schedules
• Monitoring daily labor reports and minimizing overtime
• Providing weekly food cost assessments
• Producing accurate weekly physical food inventories

Administrative & Operational Excellence

• Create, cost, and scale recipes accurately
• Maintain food safety, sanitation, and compliance standards
• Manage inventory, vendor relationships, and purchasing processes
• Interpret financial reports and make budget-driven decisions
• Participate in weekly leadership meetings and report on COGS performance

What We're Looking For

• 5+ years of experience in a high-volume, high-quality kitchen
• Proven off-premise catering production experience required
• 2+ years in a culinary leadership or management role
• Strong experience with scalable recipes and cost controls
• Spanish-speaking required
• Highly organized with strong administrative skills
• Excellent palate and creative culinary thinker
• Growth-minded, collaborative, and solutions-oriented

What's In It For You

• A schedule unlike most culinary roles: Monday-Friday, with most days ending by 5 pm
• Compensation: $80,000-$100,000 base salary + performance bonus
• High performers can expect $130,000-$150,000++ (uncapped bonus structure)
• 401(k) with 4% company match after 1 year
• Healthcare insurance reimbursement program
• Paid vacation and sick time
• Free meals daily
• Casual dress and a people-first, upbeat culture
• A true seat at the table to help shape the future of Fresh City Kitchen