Chef De Cuisine

Chef de Cuisine – Confidential Opening

Upscale Seafood Restaurant – Boston, MA

Are you a Chef de Cuisine who thrives under pressure, leads with precision, and knows what it takes to run a high-volume kitchen the right way? One of Boston's premier seafood restaurants is looking for a culinary leader who can bring sharp technique, fresh ideas, and real operational discipline to the line—every service, no exceptions.

Position Title: Chef de Cuisine

Job Description:

This upscale seafood restaurant needs a Chef de Cuisine who can execute an ambitious, seasonally driven menu while keeping the kitchen running at full strength night after night. The focus here is simple: the freshest local seafood, handled with skill and shown off in dishes guests remember.

Working closely with the Executive Chef, you'll help shape a menu built on fresh ingredients and sharp technique, while taking day-to-day ownership of kitchen operations, staff performance, and plate consistency. Cost control and labor management matter just as much as flavor. This role calls for someone who can protect quality and the bottom line at the same time.

Key Responsibilities:

• Oversee daily kitchen operations and food preparation, ensuring consistency across every service.
• Support menu development alongside the Executive Chef, bringing seasonal ideas and technical input to the table.
• Monitor food and labor costs, helping manage budgets without cutting corners on quality.
• Supervise, coach, and motivate kitchen staff, stepping in to lead when the Executive Chef isn't on the floor.
• Maintain kitchen equipment, flagging repairs and maintenance needs before they become problems.
• Help recruit, train, and retain strong kitchen talent.
• Handle service issues or guest concerns quickly and professionally.
• Hold the line on plating and presentation standards, every plate, every time.
• Support administrative tasks, including scheduling and basic record-keeping.
• Enforce nutrition, sanitation, and safety protocols without exception.
• Build a kitchen culture that's demanding but respected, by both the team and the guests they serve.

Benefits:

• Competitive industry salary
• Comprehensive health benefits
• 401K plan
• Paid time off
• Inclusive parking

Qualifications:

• 3+ years of experience as a Chef de Cuisine or Sous Chef in a high-volume, full-service restaurant doing $8+ million in revenue.
• Demonstrated ability to lead and develop kitchen teams, including hourly staff and junior cooks.
• Operates with integrity, honesty, and professionalism, no shortcuts, no excuses.
• Sharp attention to detail and the confidence to make calls under pressure.
• Strong communicator who works well as part of a leadership team.
• Genuine passion for hospitality and the craft of a great guest experience.
• Experience in high-end or boutique restaurants strongly preferred.
• Skilled in fish butchery and seafood preparation.
• Comfortable collaborating closely with the Executive Chef and General Manager.
• Strong culinary instincts backed by real technical skill.

If you're ready to lead from the line and help run one of Boston's standout seafood kitchens, we want to hear from you.

Apply Now – Chef de Cuisine in Boston, MA.