Cafe Chef

Location

Daily Provisions
1 Brattle Square
Boston, MA 02138, USA

Union Square Hospitality Group (USHG) has created New York’s most beloved restaurants, cafés, and bars, offering outstanding food delivered with signature warmth and hospitality. Founded by Danny Meyer with Union Square Cafe in 1985, USHG now includes an acclaimed portfolio of restaurants and fast‑casual concepts.

Daily Provisions, born in 2017 from the kitchen of Danny Meyer’s Union Square Cafe, is a growing collection of all‑day neighborhood cafés with restaurant roots. Daily Provisions offers a familiar, yet elevated, menu of classic dishes, including its signature crullers, all‑day breakfast sandwiches with a runny yolk, and freshly brewed coffee and teas. Throughout the afternoon and evening, the restaurant serves chef‑driven salads, made‑to‑order sandwiches, seasonal sides, and comforting dinner dishes like its famous Roast Chicken.

A beloved neighborhood institution among New Yorkers, Daily Provisions has expanded to multiple locations across New York, Jersey City, Boston, and Washington, D.C.

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The Café Chef leads with a spirit of excellence, care, and hospitality, ensuring consistent, high‑quality execution of our culinary program each day. They uphold systems that support strong operations, maintain proper pars, and deliver exceptional food. With a coaching mindset, they develop and support every Back of the House (BOH) team member, creating an environment where people can thrive and grow.

By setting high standards and leading by example, the Café Chef helps create memorable guest experiences and a culture of respect, teamwork, and accountability.

• Consistently deliver a culture of Enlightened Hospitality to guests and team members
• Partner with Front of House and Back of House team members to enforce systems, routines, and checklists the Daily Provisions way as well as deliver excellent guest experiences across all channels, including in‑restaurant dining, third‑party delivery, and catering
• Collaborate with Facilities to maintain equipment and ensure clean, compliant, and inspection‑ready kitchens according to Serv Safe practices, HACCP logs, and allergen protocols
• Coordinate with Supply Chain to ensure successful ordering, inventory, and product management
• Own Back of House P&L: food cost, waste, labor, and inventory turn to consistently meet financial targets
• Train and validate team members before they assume stations, doing thorough station checks each shift and leading tastings and presentations to educate the service team
• Foster clear communication and a culture of professionalism and accountability with a focus on compliant HR practices and policies

• At least 3 years of experience in culinary/kitchen leadership and casual dining
• Excellent food & beverage knowledge and proven passion for culinary excellence and exceeding guest expectations
• Experience in training and developing Back of House Team members
• Ability to communicate in a direct, respectful, and transparent manner across all teams
• Understanding of Microsoft Office applications (Excel, Word, Outlook, etc.)
• Certification in a Hospitality‑related field, or equivalent, preferred
• English fluency and additional languages preferred, but not required

• Competitive pay and bonus potential:
  Annual compensation of $80,000 - $85,000 plus eligibility for a performance‑based bonus, with consideration for your experience and impact
• Comprehensive health coverage:
  Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care
• Time to recharge:
  Generous paid time off and paid parental leave to support life outside of work
• Investing in your future: A matched 401(k) plan…