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Chef Hourly Jobs in Boston, MA (NOW HIRING)

Leonardo's Bar Ristorante

Sous Chef

West Roxbury, MA · On-site

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

Mission on the Bay

Sous Chef

Swampscott, MA · On-site

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

The Country Club

Sous Chef

Chestnut Hill, MA · On-site

$24 - $30/hr

Hourly Compensation: $24-$30/hr. The Sous Chef is a key operational leader responsible for executing culinary standards, supporting daily kitchen operations, and developing the team across all ...

DIG INN Chefs-In-Training

Sous Chef, Boston

Boston, MA

$54K - $73K/yr

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 ...

DIG INN Chefs-In-Training

Sous Chef, Boston

Boston, MA · On-site

$54K - $73K/yr

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 ...

Mission Beach House

Sous Chef

Revere, MA · On-site

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

Mission Management Group

Sous Chef

Beverly, MA · On-site

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

Leonardo's Bar Ristorante

Sous Chef

West Roxbury, MA

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

Mission on the Bay

Sous Chef

Swampscott, MA

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

DIG INN Chefs-In-Training

Sous Chef, Boston

Boston, MA · On-site

$54K - $73K/yr

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 ...

Mission on the Bay

Sous Chef

Swampscott, MA

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

Mission Beach House

Sous Chef

Revere, MA

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

Mission Management Group

Sous Chef

Beverly, MA · On-site

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

Mission Beach House

Sous Chef

Revere, MA · On-site

$55K - $65K/yr

Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary. * Teaching and ...

the Chef Agency

Executive Chef

Boston, MA

$130K - $150K/yr

Medical, Dental, Vision, PTO Upscale, American hotel-bar concept in a luxury hospitality setting is looking for an Executive chef to lea the team Qualifications: * A culinary degree and at least 5 ...

Compass Group

Sous Chef

Boston, MA · On-site

$70K - $80K/yr

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary ...

the Chef Agency

Sous Chef - Boston

Boston, MA

$75K - $90K/yr

Boston, MA Salary : $80k-$90k Benefits : Bonus, PTO, MDV, 401k Sous Chef needed for an upscale American restaurant in Boston! Requirements: * 2+ years of Sous Chef experience at busy, American ...

Nexdine Hospitality

Chef Manager

Westborough, MA · On-site

$65K - $70K/yr

In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: * Manage menu writing ...

Nexdine Hospitality

Chef Manager

North Reading, MA · On-site

$80K - $85K/yr

In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: * Manage menu writing ...

Nexdine Hospitality

Chef Manager

Westborough, MA · On-site

$65K - $70K/yr

In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: * Manage menu writing ...

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All JobsChef Hourly JobsChef Hourly Jobs in Boston, MA

Chef Hourly information

See Boston, MA salary details

$10

$26

$48

How much do chef hourly jobs pay per hour?

As of Aug 26, 2026, the average hourly pay for chef hourly in Boston, MA is $26.75, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $33.70 per hour, depending on experience, location, and employer.

What is a chef hourly?

Chef Hourly jobs refer to culinary positions where chefs are paid by the hour, rather than receiving a fixed annual salary. Hourly chefs typically work in restaurants, catering services, hotels, or institutional kitchens and are responsible for preparing, cooking, and presenting food according to menu specifications. These roles may include tasks such as maintaining kitchen cleanliness, supervising junior staff, and ensuring food safety standards are met. Compensation and hours can vary based on the employer, location, and level of experience. Chef Hourly positions are ideal for those who seek flexible work hours or are starting their culinary careers.

What are the typical responsibilities and team interactions for a chef hourly position?

As a Chef Hourly, your daily responsibilities generally include preparing and cooking menu items according to standardized recipes, maintaining kitchen cleanliness, and ensuring food safety guidelines are followed. You will work closely with other kitchen staff such as line cooks, prep cooks, and dishwashers, as well as communicate regularly with front-of-house staff to coordinate timely food service. The role often requires adaptability during busy periods and a strong sense of teamwork to keep operations running smoothly. Effective communication and attention to detail are key to success in this fast-paced environment.

What are the key skills and qualifications needed to thrive as a chef hourly, and why are they important?

To thrive as a Chef Hourly, you need foundational culinary skills, experience in food preparation, and often a food handler's certification or culinary degree. Familiarity with commercial kitchen equipment, inventory systems, and point-of-sale software is typically required. Strong teamwork, time management, and adaptability are crucial soft skills for excelling in a fast-paced kitchen environment. These abilities ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What is the difference between Chef Hourly vs Line Cook?

AspectChef HourlyLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentVaries from fine dining to casual restaurants, often with more responsibilitiesKitchen stations in restaurants, focusing on specific prep or cooking tasks
Employer & Industry UsageUsed across all restaurant types, often with supervisory dutiesCommon in restaurants, hotels, and catering services
Search & Comparison IntentPeople comparing roles with more responsibility or higher payPeople seeking entry-level kitchen positions

While both roles work in restaurant kitchens, a Chef Hourly typically has more experience, responsibilities, and often supervises others, whereas a Line Cook focuses on specific cooking tasks. Understanding these differences helps job seekers find the right position based on their skills and career goals.

What are the most commonly searched types of Chef jobs in Boston, MA?

The most popular types of Chef jobs in Boston, MA are:

Chef Hourly jobs near you
Infographic showing various Chef Hourly job openings in Boston, MA as of August 2026, with employment types broken down into 89% Full Time, 9% Part Time, and 2% Contract. Highlights an 100% In-person job distribution, with an average salary of $55,648 per year, or $26.8 per hour.

Sous Chef

West Roxbury, MA • On-site

Leonardo's Bar Ristorante
See more jobs at Leonardo's Bar Ristoranteexternal

$55K - $65K/yr

Full-time

Re-posted 27 days ago

Job description

DESCRIPTION
Sous Chef
Leadership
The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef's absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week.
Leadership responsibilities include:
  • Working with the Executive Chef to create a cohesive team within the kitchen.
  • Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
  • Maintaining a positive "win-win" attitude
  • Working vigorously to improve the restaurant through the use of quality management systems.
  • Demonstrating support for all decisions made by the management team.
  • Projecting a united management front to the staff.

Building the Business and Guest Base
  • Working closely with the Executive Chef to build food sales through the delivery of consistent, high quality products.
  • Operating the kitchen with a guest-satisfaction mentality.
  • Making decisions based on what is best for the guest.
  • Solving problems so that each guest will want to return.

Quality of Operations
  • Ensuring strict adherence to our standards for food quality, through the use of proper Routines.
  • Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
  • Paying attention to details.
  • Maintaining high standards in all areas of safety, security and sanitation.
  • Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability
  • Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs.
  • Assisting the Executive Chef in:
  • Monitoring daily labor reports & managing employees to their scheduled hours.
  • Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift by shift basis.
  • Placing accurate orders to vendors based on the chef's ordering system.
  • Assisting in generating accurate inventory counts on a regular basis.

Purchasing
  • Monitoring quality and managing prime and local vendors accordingly.
  • Assisting the Executive Chef in placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.
  • Proper receiving, rotation, storage and handling of all food products.

Production
  • Taking a hands-on approach and being directly involved in daily production.
  • Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor.

Personnel
  • Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Recruiting & Hiring
  • Assist in hiring a crew of quality kitchen employees.
  • Ensuring all kitchen employees' personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employee may begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

Training
  • Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.
  • Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary.
  • Teaching and coaching staff on a daily basis.
  • Holding BOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.
  • Attending FOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.

Administration
  • Working with the Executive Chef to ensure all kitchen employees receive a semi- annual review.
  • Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms.
  • Participate in the weekly management meetings.

Problem Solving/Judgement
  • Demonstrating a proactive attitude regarding all aspects of the business.
  • Consistently making decisions that are in the best interest of our guests, employees and investors.
  • Making difficult decisions.
  • Remaining alert to all aspects of the operation.
  • Recognizing potential problems and solving them in an effective and efficient way.

REQUIREMENTS

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