Fresh Kitchen - Executive Chef Catering

Fresh City Kitchen – Executive Chef Catering

Posted on February 12, 2026

Boston - Brighton

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 Fresh City Kitchen

Fresh City Kitchen exists to make workdays easier and better — for our clients and for each other. We specialize in high‑quality, off‑premise corporate catering and full‑service events throughout Greater Boston, delivering food and service that can be relied on every time.

We believe in killer hospitality, a growth mindset, and a team‑first culture. In an industry often defined by chaos, we replace it with care, clarity, and intention.

We plan ahead, communicate clearly, and hold ourselves accountable so our clients feel confident and our team feels supported.

We’re building a catering company that sets the standard for corporate catering — a place where people want to work, clients trust completely, and growth is sustainable because it’s thoughtful and disciplined.

We’re on a mission, and we’re looking for an experienced, forward‑looking Chef to lead the kitchen as we scale.

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 $5 M — and ultimately $10 M. 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.

• 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

• 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

• 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

• 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

• 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