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Contract Chef Jobs in Boston, MA (NOW HIRING)

Hebrew SeniorLife

Executive Sous Chef

Dedham, MA · On-site

$66K - $85K/yr

I. Position Summary: The Executive Sous Chef is responsible for supporting the management ... Five (5) years of culinary management experience in contract foodservice, fine dining setting, or ...

Equum Medical

Executive Sous Chef

Dedham, MA · On-site

$66K - $85K/yr

I. Position Summary: The Executive Sous Chef is responsible for supporting the management ... Five (5) years of culinary management experience in contract foodservice, fine dining setting, or ...

Hebrew SeniorLife

Executive Sous Chef

Dedham, MA · On-site

$67K - $85K/yr

I. Position Summary: The Executive Sous Chef is responsible for supporting the management ... Five (5) years of culinary management experience in contract foodservice, fine dining setting, or ...

Compass Group

Executive Chef

North Easton, MA

$105K - $112K/yr

Executive Chef Salary: $105,000 to $112,000 Other Forms of Compensation: Our Passion is Food! At ... We are a restaurant company that operates in contract food service. That means you will have the ...

Compass Group

Executive Chef

North Easton, MA · On-site

$105K - $112K/yr

Executive Chef Salary: $105,000 to $112,000 Other Forms of Compensation: Our Passion is Food! At ... We are a restaurant company that operates in contract food service. That means you will have the ...

Bon Appetit

Executive Chef

North Easton, MA · On-site

$105K - $112K/yr

Executive Chef Salary: $105,000 to $112,000 Other Forms of Compensation: Our Passion is Food! At ... We are a restaurant company that operates in contract food service. That means you will have the ...

Compass Group

Executive Chef

North Easton, MA · On-site

$105K - $112K/yr

Executive Chef Salary: $105,000 to $112,000 Other Forms of Compensation: Our Passion is Food! At ... We are a restaurant company that operates in contract food service. That means you will have the ...

Addition Management

Chef/GM

Revere, MA · On-site

$85K - $100K/yr

Operations GM & Executive Chef Location: Boston, Mass (Fully on site) Salary: $85K-$100K+ Bonus ... contracts, and other services. · Conduct monthly inventory for kitchen & locker products. · ...

Compass Group

Sous Chef - Fay School

Southborough, MA · On-site

$70K - $75K/yr

Job Summary As a Sous Chef, you will play a key leadership role in supporting the culinary ... K-12, institutional, or contract dining preferred. * Strong catering experience and ability to lead ...

Compass Group

Sous Chef - Fay School

Southborough, MA · On-site

$70K - $75K/yr

Job Summary As a Sous Chef, you will play a key leadership role in supporting the culinary ... K-12, institutional, or contract dining preferred. * Strong catering experience and ability to lead ...

Compass Group

Sous Chef - Thayer Academy

Braintree, MA · On-site

$68K - $74K/yr

Job Summary As a Sous Chef, you will play a key leadership role in supporting the culinary ... K-12, institutional, or contract dining preferred. * Strong catering experience and ability to lead ...

Compass Group

Sous Chef - Fay School

Southborough, MA

$70K - $75K/yr

Job Summary As a Sous Chef, you will play a key leadership role in supporting the culinary ... K-12, institutional, or contract dining preferred. * Strong catering experience and ability to lead ...

Saks Fifth Avenue

Sous Chef Manager

Beverly, MA · On-site

$80 - $100/hr

As the Restaurant Manager / Sous Chef you will promote the excellence of a Neiman Marcus store by ... Works with supervisor to order food and supplies in accordance with Corporate Purchasing Contracts

New

AccorHotel

Banquet Cook

Boston, MA · On-site

$27.63/hr

... Chef to established quality/ quantity guidelines. They will be responsible for timely and accurate preparation and plating of banquet food items based on company specifications and function contracts.

AccorHotel

Banquet Cook

Boston, MA

$27.63/hr

... Chef to established quality/ quantity guidelines. They will be responsible for timely and accurate preparation and plating of banquet food items based on company specifications and function contracts.

FAIRMONT

Banquet Cook

Boston, MA

... Chef to established quality/ quantity guidelines. They will be responsible for timely and accurate preparation and plating of banquet food items based on company specifications and function contracts.

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All JobsContract Chef JobsContract Chef Jobs in Boston, MA

Contract Chef information

See Boston, MA salary details

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$26

$48

How much do contract chef jobs pay per hour?

As of Sep 8, 2026, the average hourly pay for contract chef in Boston, MA is $26.76, 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 contract chef?

A Contract Chef is a culinary professional hired on a temporary or project basis to provide cooking services for restaurants, catering companies, private clients, or events. They may work short-term assignments or long-term contracts, depending on the needs of the employer. Contract Chefs are responsible for menu planning, food preparation, and ensuring high-quality meals while adapting to different kitchen environments. This role offers flexibility and variety, making it ideal for chefs who enjoy diverse work experiences.

What are the typical work assignments and environments for contract chefs?

Contract Chefs often work on short-term assignments ranging from private events and corporate dining to temporary placements at restaurants, catering companies, or remote sites. Each assignment can present unique kitchen setups, menus, and team dynamics, which makes adaptability essential. You may work autonomously or alongside an existing culinary staff, depending on client needs and assignment scale. This role provides exposure to a variety of cuisines and operational styles, offering valuable experience and networking opportunities for future culinary advancement.

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

To thrive as a Contract Chef, you need advanced culinary skills, menu planning expertise, and experience in various cuisines, usually backed by a culinary degree or relevant apprenticeship. Familiarity with kitchen management software, food safety certifications (such as ServSafe), and inventory systems is important. Excellent communication, flexibility, and problem-solving abilities are soft skills that distinguish top performers in this role. These competencies ensure a Contract Chef can efficiently adapt to different client needs, lead kitchen teams, and consistently deliver high-quality meals in diverse environments.

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

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

What are popular job titles related to Contract Chef jobs in Boston, MA?

For Contract Chef jobs in Boston, MA, the most frequently searched job titles are:

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

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

What cities near Boston, MA are hiring for Contract Chef jobs?

Cities near Boston, MA with the most Contract Chef job openings:

Contract Chef jobs near you
Infographic showing various Contract Chef job openings in Boston, MA as of August 2026, with employment types broken down into 75% Full Time, 22% Part Time, 1% Temporary, and 2% Contract. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $55,651 per year, or $26.8 per hour.

Executive Sous Chef

Hebrew SeniorLife

Dedham, MA • On-site

$66K - $85K/yr

Full-time

Re-posted 6 days ago

Hebrew SeniorLife rating

9.3

Company rating: 9.3 out of 10

Based on 7 frontline employees who took The Breakroom Quiz

Job description

Job Description:
I. Position Summary:
The Executive Sous Chef is responsible for supporting the management, operations, purchasing, food cost, cleanliness, service and adherence to all DPH, CMS, ServSafe, and OSHA standards of all hospital kitchens within Hebrew Rehabilitation Center.
II. Core Competencies:
  • Proficient in F&B financials
  • High end culinary expertise
  • Ability to manage and train kitchen staff
  • Menu engineering expertise
  • Able to manage multiple tasks on a daily basis
  • Ultimate team player

III. Position Responsibilities:
  • Collaborates with the Executive Chef, Clinical Nutrition Manager/Director, and CDM in developing, setting, implementing, and approving menus that are consistent with the Diet Manual and are in compliance with all Federal, State, City, Nutrition, and Kosher regulations.
  • Collaborates to determine food, labor and overhead costs.
  • Maintains oversight, in collaboration with Executive Chef, Clinical Nutrition Manager/Director, and CDM of the computerized menu system so as to ensure each system is operating effectively in order to produce menu, meal tickets, production reports, snacks, supplements, and tally sheets for production for Country Kitchens.
  • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes.
  • Sustainably minimizes food waste through consistent upkeep of production records and tally sheets with diet office and purchasing.
  • Familiarizes newly hired Chefs, Cooks, and Stewards with practices of kitchen and oversees training
  • Supervises Jr. Sous Chefs, Cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
  • Writes and delivers performance reviews, and corrective action if needed.
  • Manages the process of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner according to recipes set by the Executive Chef
  • Demonstrates leadership and knowledge by utilizing a hands-on approach.
  • Builds and motivates a team and provides leadership that results in superior services
  • Interviews and hires staff.
  • Interacts with patients in a manner to ensure a high level of patient satisfaction
  • Resolves patient and family concerns
  • Ensures pre-service chef table is prepared for servers meal to meal basis.
  • Represents company in a courteous, efficient, and friendly manner in all patient and employee interactions
  • Maintains awareness and compliance of current nutritional, CMS, DPH, ServSafe, OSHA standards of care for patients in RSU, and LTCCH settings.
  • Authors and executes processes and procedures to ensure compliance for all kitchen and food operations
  • Responsible for compliance with all local, state and federal requirements relative to operations, equipment, training, and certification.
  • Oversee food requisition process to assure food utilization and costing
  • Ensures staff adherence to all company policies and procedures.
  • Maintains professional appearance at all times, clean and well groomed in accordance with company standards
  • Participate and contribute to employee engagement events and employee recognition programs.
  • Participation in industry-related meetings.
  • Other duties and responsibilities as assigned by Executive Chef and CDM.

IV Qualifications
  • Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience
  • Five (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
  • Must be ServSafe® certified
  • Must be able to effectively present information, and respond to questions from groups of managers, patients and families
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
  • Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • Proficiency in the use of general and discipline-specific computer software and systems including MS Office
  • Commit to the organization's core values of respect, dignity and empowerment for employees
  • Have experience in leading a diverse workforce
  • Provide employees with clear direction and able to hold them accountable
  • Excellent organizational skills.
  • Excellent standards of care for safety and quality control required.
  • Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities.

V Physical Requirements
  • Must be able to lift, pull, and pushing 50 (fifty) pounds.
  • Must be able to stand for long periods of time
  • Frequent bending is involved
  • Exposure to extreme cold/heat

Remote Type:
On-site
Salary Range:
$63,717.24 - $95,575.34

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