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Boston Chef Jobs (NOW HIRING)

DIG INN Chefs-In-Training

Sous Chef, Boston

Boston, MA · On-site

$54K - $73K/yr

SOUS CHEF ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious ...

Tatte Holdings, LLC

Cafe Head Chef - Boston

Boston, MA · On-site

$73K - $94K/yr

Cafe Head Chefs may supervise up to 25 team members, including Line Cooks, Prep Cooks, and ... greater Boston market, and while we strive to place them in cafés that are convenient to them ...

Tatte Holdings, LLC

Cafe Head Chef - Boston

Boston, MA · On-site

$73K - $94K/yr

Cafe Head Chefs may supervise up to 25 team members, including Line Cooks, Prep Cooks, and ... greater Boston market, and while we strive to place them in cafés that are convenient to them ...

Tatte Holdings, LLC

Cafe Head Chef - Boston

Boston, MA · On-site

$73K - $94K/yr

Cafe Head Chefs may supervise up to 25 team members, including Line Cooks, Prep Cooks, and ... greater Boston market, and while we strive to place them in cafés that are convenient to them ...

Tatte Holdings, LLC

Cafe Head Chef - Boston

Boston, MA · On-site

$73K - $94K/yr

Cafe Head Chefs may supervise up to 25 team members, including Line Cooks, Prep Cooks, and ... greater Boston market, and while we strive to place them in cafés that are convenient to them ...

Tavistock Restaurant Collection

Sous Chef

Boston, MA · On-site

$54K - $73K/yr

Our restaurants are Boston icons celebrated for their exceptional dining experiences. * Growth ... Proven culinary expertise as a Sous Chef in an upscale, high-volume environment. * A passion for ...

Zuma Restaurants

Pastry Chef (Boston)

Boston, MA · On-site

As a Zuma Pastry Chef, you are responsible for preparing a wide variety of pastries, desserts, and ... Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality ...

Tavistock Restaurant Collection

Sous Chef

Boston, MA

$54K - $73K/yr

Description Are you a talented Sous Chef looking for an exceptional culinary opportunity? Tavistock ... Our restaurants are Boston icons celebrated for their exceptional dining experiences. * Growth ...

Tavistock Restaurant Collection

Sous Chef

Boston, MA · On-site

$54K - $73K/yr

Our restaurants are Boston icons celebrated for their exceptional dining experiences. * Growth ... Proven culinary expertise as a Sous Chef in an upscale, high-volume environment. * A passion for ...

Tavistock Restaurant Collection

Sous Chef

Boston, MA

$54K - $73K/yr

Description Are you a talented Sous Chef looking for an exceptional culinary opportunity? Tavistock ... Our restaurants are Boston icons celebrated for their exceptional dining experiences. * Growth ...

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How much do boston chef jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for boston chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What is a Boston chef?

Boston chefs are culinary professionals who work in the city of Boston, Massachusetts. They are responsible for preparing, cooking, and presenting food in restaurants, hotels, and other dining establishments throughout the city. Many Boston chefs specialize in New England cuisine, incorporating local seafood, produce, and traditional recipes. They often blend regional flavors with global culinary techniques, contributing to Boston's vibrant and diverse food scene. Boston chefs may also oversee kitchen staff, design menus, and ensure food safety standards are met.

What are the key skills and qualifications needed to thrive as a Boston chef?

To thrive as a Boston Chef, you need strong culinary skills, menu planning expertise, and typically a degree from a culinary school or relevant experience in professional kitchens. Familiarity with commercial kitchen equipment, food safety certifications, and inventory management systems is essential. Creativity, leadership, and the ability to work under pressure are standout soft skills for this position. These skills and qualities ensure high-quality food, efficient kitchen operations, and a positive dining experience in Boston's competitive restaurant scene.

What are some common challenges chefs face when working in Boston's restaurant scene?

Chefs in Boston often encounter challenges such as sourcing high-quality, local ingredients year-round due to New England's distinct seasons. The city's competitive food scene also means chefs must continually innovate to stand out and attract diners. Additionally, managing diverse kitchen teams and maintaining consistency during high-volume service can be demanding. Building strong relationships with local suppliers and staying adaptable are key to success in this dynamic environment.

What is the difference between Boston Chef vs Boston Line Cook?

AspectBoston ChefBoston Line Cook
Credentials Culinary degree or equivalent experience Often no formal degree, on-the-job training
Work Environment Leadership roles, menu planning, kitchen management Food preparation, station work, following recipes
Industry Usage Executive and senior kitchen positions Entry to mid-level kitchen staff
Common Search Intent Comparing chef roles and responsibilities Understanding line cook duties and requirements

Boston Chefs typically hold leadership roles with culinary training and oversee kitchen operations, while Boston Line Cooks focus on food preparation at specific stations. The chef role involves more responsibility, menu planning, and management, whereas line cooks execute daily cooking tasks. Both roles are essential in the culinary industry but differ in scope and seniority.

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Boston Chef jobs near you
Infographic showing various Boston Chef job openings in the United States as of August 2026, with employment types broken down into 67% Full Time, and 33% Part Time. Highlights an 100% In-person job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Sous Chef, Boston

DIG INN Chefs-In-Training

Boston, MA • On-site

$54K - $73K/yr

Full-time

Re-posted 21 hours ago

Job description

SOUS CHEF
ABOUT THE ROLE:
As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standardard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG!
ABOUT THE TEAM:
People are the power - in our kitchens we not only develop knife skills, but life skills. We use a traditional brigade system to streamline vertical communication. As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. You work collaboratively with the leadership team to ensure that everyone is well trained and organized to provide guests' with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you.
YOU WILL:
  • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude.
  • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency.
  • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry.
  • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized.
  • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service.
  • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks.
  • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift.
  • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift.
  • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders.
  • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance.
  • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards.
  • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies.

YOU HAVE:
  • 1+ year leadership experience in a culinary environment.
  • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.
  • Food Safety Certification.
  • A desire to create exceptional employee & guest experiences.
  • An eye for detail and solving challenges.
  • Excellent communication skills, both verbal and written.
  • The willingness to roll up your sleeves and pitch in wherever necessary.
  • A desire for growth in our brigade.

WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer:
  • Complimentary DIG lunch everyday
  • Opportunities for GROWTH

ABOUT US:
At Dig Food Group, we're building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine years in, we've grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens.
To do this, we've built direct and real relationships with farmers. We don't just name check them on our menus -- we're true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields.
Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills.
We're not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together.
DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply
Additional Role Note:
The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

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