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Chef Jobs in Reading, MA (NOW HIRING)

Mission Management Group

Sous Chef

Beverly, MA · On-site

$55K - $65K/yr

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 ...

Mission on the Bay

Sous Chef

Swampscott, MA · On-site

$55K - $65K/yr

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 ...

Mission Oak Grill

Sous Chef

Newburyport, MA · On-site

$55K - $65K/yr

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 ...

Citrus & Salt

Executive Chef

Burlington, MA · On-site

$77K - $107K/yr

NOW HIRING - Executive Chef Citrus & Salt | Burlington, MA Chef Jason Santos is opening the newest Citrus & Salt in Burlington, MA, and we're looking for an exceptional Executive Chef to lead the ...

Mission on the Bay

Sous Chef

Swampscott, MA

$55K - $65K/yr

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 ...

Leonardo's Bar Ristorante

Sous Chef

West Roxbury, MA · On-site

$55K - $65K/yr

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 ...

Mission Oak Grill

Sous Chef

Newburyport, MA · On-site

$55K - $65K/yr

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 ...

Mission Oak Grill

Sous Chef

Newburyport, MA · On-site

$55K - $65K/yr

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 ...

Suffolk County Sheriff's Department

Chef

Boston, MA · On-site

Works under the direction of the Executive Chef and the Kitchen Supervisor SUPERVISION EXERCISED: Supervises large numbers of inmates in the preparation and serving of food and related tasks DUTIES ...

Mission on the Bay

Sous Chef

Swampscott, MA

$55K - $65K/yr

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 ...

Mission Beach House

Sous Chef

Revere, MA · On-site

$55K - $65K/yr

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 ...

Mission Beach House

Sous Chef

Revere, MA · On-site

$55K - $65K/yr

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 ...

Mission Management Group

Sous Chef

Beverly, MA · On-site

$55K - $65K/yr

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 ...

Evviva Trattoria

Sous Chef

Maynard, MA · On-site

$60K - $65K/yr

Sous Chef The Sous Chef's role is to support the executive chef in efficiently operating the kitchen staying within the budget and labor standards. Your duties and responsibilities include but are ...

Evviva Trattoria

Sous Chef

Westford, MA · On-site

$60K - $65K/yr

Sous Chef: The Sous Chef's role is to support the executive chef in efficiently operating the kitchen staying within the budget and labor standards. Your duties and responsibilities include but are ...

Air Culinaire Worldwide

Chef Manager

Revere, MA · On-site

$90K - $100K/yr

The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications associated with Air Culinaire ...

Morton's The Steakhouse

Chef

Boston, MA · On-site

$70K - $75K/yr

Overview Morton's The Steakhouse Boston - Seaport, MA Sous Chef Morton's The Steakhouse Seaport is seeking a passionate and driven Sous Chef to join our iconic waterfront destination just steps from ...

Tavistock Restaurant Collection

Sous Chef

Wayland, MA

$57K - $77K/yr

Description Are you a talented Sous Chef looking for an exceptional culinary opportunity? Tavistock Restaurant Collection invites experienced Sous Chefs to join our culinary team in Boston. We have ...

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All JobsChef JobsChef Jobs in Reading, MA

Chef information

See Reading, MA salary details

$10

$25

$47

How much do chef jobs pay per hour?

As of Aug 20, 2026, the average hourly pay for chef in Reading, MA is $25.99, according to ZipRecruiter salary data. Most workers in this role earn between $17.74 and $32.74 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

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

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
More about Chef jobs

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

What job categories do people searching Chef jobs in Reading, MA look for?

The top searched job categories for Chef jobs in Reading, MA are:

What cities near Reading, MA are hiring for Chef jobs?

Cities near Reading, MA with the most Chef job openings:

Chef jobs near you
Infographic showing various Chef job openings in Reading, MA as of August 2026, with employment types broken down into 72% Full Time, 25% Part Time, 2% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $54,052 per year, or $26 per hour.

Sous Chef

Mission Management Group

Beverly, MA • On-site

$55K - $65K/yr

Full-time

Re-posted 25 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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