Also called: kitchen lead chef
What a head chef does
The head chef runs the kitchen. In an independent restaurant that often means cooking on the line most nights, writing the menu, ordering product, and managing a small crew all at once. In larger operations the head chef delegates more to a sous chef. Either way, you are accountable for how the food tastes, how fast it comes out, and whether the kitchen is clean, safe, and profitable. You set the pace and tone, and the team follows your lead.
Pay snapshot: the BLS reports a national median of $30.03/hr for chefs and head cooks, and $34.84/hr in the Boston metro. See the full salary breakdown.
Responsibilities
- Create the menu and recipes and keep dishes consistent night after night
- Run the pass or the line during service and make final calls on quality
- Hire, schedule, train, and manage the kitchen staff
- Order food and supplies and manage vendor relationships
- Monitor food cost, waste, and portion sizes and adjust to protect margins
- Keep the kitchen clean and compliant with local health codes
- Organize walk-ins, dry storage, and prep systems so the team can work quickly
- Respond to guest feedback and work with front of house on special requests
- Maintain kitchen equipment and arrange repairs when something breaks
- Set the culture of the kitchen, including respect, accountability, and teamwork
Requirements
- Several years of professional cooking experience, with some time in a leadership role
- Strong command of the cooking style or cuisine of the restaurant
- Experience ordering, scheduling, and managing food cost
- ServSafe Manager certification is often required or preferred
- Ability to lead and motivate a team under pressure
- Availability for nights, weekends, and holidays
Skills
- Cooking at a high level across stations
- Leading and motivating a team
- Menu writing and costing
- Ordering and inventory
- Calm decision making in service
- Food safety standards
- Clear, direct communication
Schedule
Head chefs usually work long weeks with a mix of prep, service, and administrative hours, and they are often on call for equipment problems or staffing gaps.
Head Chef job posting template
Copy this, replace the bracketed parts, and post it.
Head Chef - [Restaurant Name], [City] [Restaurant Name] is hiring a Head Chef to lead our kitchen in [City]. We serve [cuisine/concept] and we are looking for a chef who cares about the food, the team, and the details. What you will do: - Lead the kitchen during service and set the standard for quality - Write and update the menu with our owner and manager - Order product, manage inventory, and control food cost - Hire, train, and schedule the kitchen team - Keep the kitchen clean, safe, and inspection ready What we are looking for: - [X] or more years of kitchen experience, including leadership - Strong skills in [cuisine/style] - Experience managing ordering, scheduling, and cost - ServSafe Manager certification (or willingness to get it) - A calm, fair leadership style What we offer: - [$XX,XXX-$XX,XXX salary range] depending on experience - [Benefits, e.g. health insurance, paid time off] - Menu freedom within our concept - A team that supports the kitchen To apply, send your resume and a short note about your food to [email].
Hiring in Greater Boston? Post it on the Servestack jobs board for free: a human reviews every listing, real pay ranges are required, and applications go straight to your inbox.