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Professional Chef Jobs in Randolph, MA (NOW HIRING)

The Chef Agency

Sushi Chef

Boston, MA · On-site

$80K - $100K/yr

Proven experience as a Sushi Chef or Itamae in a professional kitchen setting * Proficiency in knife skills, fish butchery, and traditional Japanese culinary techniques * Strong knowledge of sushi ...

Folia Materials

Culinary Science Intern

Waltham, MA · On-site

$16.25 - $21.50/hr

Student or recent graduate in culinary science, culinology, food science + culinary arts, or professional chef experience * Creative, dynamic, and methodical * Comfortable with repetitive testing and ...

Tori Jiro

Sous Chef

Quincy, MA · On-site

$65K - $100K/yr

Lead and maintain strong daily kitchen operations with consistency and professionalism. Engage with ... A chef looking for long-term growth and mentorship. Perks & Benefits : Competitive salary based on ...

Tori Jiro

Sous Chef

Quincy, MA · On-site

$65K - $100K/yr

Lead and maintain strong daily kitchen operations with consistency and professionalism. Engage with ... A chef looking for long-term growth and mentorship. Perks & Benefits : Competitive salary based on ...

Tori Jiro

Sous Chef

Quincy, MA · On-site

$52K - $71K/yr

Lead and maintain strong daily kitchen operations with consistency and professionalism. Engage with ... A chef looking for long-term growth and mentorship. Perks & Benefits : Competitive salary based on ...

Tori Jiro

Sous Chef

Quincy, MA · On-site

$65K - $100K/yr

Lead and maintain strong daily kitchen operations with consistency and professionalism. Engage with ... A chef looking for long-term growth and mentorship. Perks & Benefits : Competitive salary based on ...

Evviva Trattoria

Head Chef

Quincy, MA · On-site

$65K - $75K/yr

The Chef serves as a role model and mentor to the chefs, and must maintain a professional appearance and demeanor at all times. Because Chefs are responsible for all operations within the kitchen ...

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Professional Chef information

See Randolph, MA salary details

$29.1K

$65.3K

$96.9K

How much do professional chef jobs pay per year?

As of Sep 7, 2026, the average yearly pay for professional chef in Randolph, MA is $65,253.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,000.00 and $76,500.00 per year, depending on experience, location, and employer.

What is a professional chef?

Professional chefs are trained culinary experts who prepare, cook, and present food in restaurants, hotels, or other food establishments. They are responsible for menu planning, ingredient selection, and ensuring the quality and consistency of dishes. Chefs often manage kitchen staff, maintain food safety standards, and stay updated with culinary trends. Their skills are developed through formal education, apprenticeships, and hands-on experience in the kitchen.

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

To thrive as a Professional Chef, you need comprehensive culinary expertise, formal culinary training or certification, and strong knowledge of food safety and kitchen operations. Familiarity with commercial kitchen equipment, inventory management systems, and specialized culinary tools is essential. Creativity, leadership, time management, and effective communication distinguish outstanding chefs in high-pressure environments. These skills ensure consistent food quality, efficient kitchen operations, and a positive dining experience for guests.

What are some common challenges professional chefs face in a busy kitchen, and how can they effectively manage them?

Professional Chefs often encounter challenges such as high-pressure environments, time management issues during peak hours, and coordinating with a diverse kitchen staff. Effective communication, strong organizational skills, and the ability to delegate tasks are crucial for maintaining smooth operations. Additionally, staying adaptable and calm under pressure helps chefs ensure quality and consistency in dishes, even during the busiest service periods.

What is the difference between Professional Chef vs Cook?

AspectProfessional ChefCook
CredentialsFormal culinary training or certifications often requiredMinimal formal training, on-the-job learning common
Work EnvironmentCommercial kitchens, restaurants, hotelsRestaurants, catering, institutional kitchens
Job ResponsibilitiesMenu planning, supervising kitchen staff, creating dishesPreparing ingredients, cooking dishes as instructed
Industry UsageHigh-level culinary roles, often with leadership dutiesEntry-level or supporting roles in food preparation

The main difference between a Professional Chef and a Cook lies in their responsibilities, training, and roles within the culinary industry. Professional Chefs typically have formal training and oversee kitchen operations, while Cooks focus on food preparation and cooking under supervision. Both roles are essential, but the Chef usually holds a higher level of expertise and leadership.

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

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

What cities near Randolph, MA are hiring for Professional Chef jobs?

Cities near Randolph, MA with the most Professional Chef job openings:

Professional Chef jobs near you
Infographic showing various Professional Chef job openings in Randolph, MA as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $65,253 per year, or $31.4 per hour.

Chef Instructor - Professional Savory Programs - Per Diem

The Cambridge School of Culinary Arts

Cambridge, MA • On-site

Part-time

Re-posted 12 days ago

Job description

CSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation's premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands - classic fundamentals of cooking and baking, history and influences of the world's greatest cuisines, techniques for mastering common and exotic ingredients, and more.
CSCA is seeking a part time passionate Chef Instructor to teach in our Professional Culinary Programs. We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional cooking, teaching and customer service skills. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basics and cuisines, advanced techniques, methods and theory.
Cambridge School of Culinary Arts is looking for Chef Instructors to teach the Food Basics unit of the Culinary Certificate and Professional Chef's Programs. The Food Basics unit is a 16-week-long unit that emphasizes the foundations of savory cooking. Courses include stock & soup, vegetable, grains, beans, egg, moist heat, and dry heat cookeries with emphasis on individual proteins, sauces, and knife skills. Each class is 8-hours long, which includes a 2-hour lecture and 6 hours of lab (hands-on cooking). Instructors teach CSCA - provided lecture notes, power point presentations, outlines, and recipes. Our chef instructors take pride in sharing their knowledge and expertise with students through lecture and hands-on lab classes and doing whatever it takes to help our students succeed in pursuing their passion. Does this sound like you?
PROFESSIONAL CHEF INSTRUCTOR
ESSENTIAL DUTIES AND RESPONSIBILITIES
  • Managing class size of up to 15 students
  • Lecturing on class material; supplement with power point presentation (must be familiar with laptop, Power Point software, hdmi cables, television)
  • Assigning daily recipes to class; explaining recipes; managing class production of recipes; maintaining order in kitchen; managing set up and break down of class; assessing students' recipes for taste, doneness, creativity, presentation, ability to follow direction
  • Chef Instructors are responsible for issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students; reporting lab and quiz grades to Director of Education.
  • Chef instructors are responsible for delivering verbal assessments of student skill level daily and at midterm.
  • Chef Instructors are responsible for taking daily attendance and reporting attendance to Academic Supervisor/Director of Education
  • Chef Instructors must attend quarterly faculty meetings
  • Chef Instructors may be responsible for proctoring midterm and final practicums; tasting midterm and final practicums; and proctoring midterm or final written exams.
  • Chef Instructors are responsible for tutoring at-risk students.
  • Chef Instructors are responsible for supervising students as they check in the day's ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education.
  • Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class.
  • Maintain the highest standards of safety and cleanliness.
  • Ensures all food items are cooked and served properly and under sanitary conditions.
  • Must be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times.
  • Ensure that kitchen is organized and left in proper condition for the cleaning crew; this includes checking that all equipment is turned off, dirty dishes and equipment are left in good order for the dish washers, and leftover inventory items and equipment are returned to their proper locations

ADDITIONAL DUTIES AND RESPONSIBILITIES
  • Perform other duties as needed, directed or assigned.
  • Must wear CSCA approved uniform at all times while instructing a class or representing CSCA.

QUALIFICATIONS (EDUCATION/EXPERIENCE/KNOWLEDGE REQUIREMENTS)
  • Minimum of 5 years general cooking experience at a restaurant, catering company, commissary, or in other culinary capacity
  • Minimum of 2 years culinary teaching experience
  • General knowledge of Microsoft Office
  • Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience
  • willingness to follow CSCA policies, procedures, and education philosophy
  • Ability to communicate effectively with others, orally and in writing
  • Candidates must be able to pass a CORI background check.

WORK HOURS
  • THIS IS A PART TIME, PER DIEM POSITION THAT PAYS BY THE CLASS.
  • Class schedules may vary by week.
  • Number of classes scheduled will vary based on demand, skill set and availability.

PHYSICAL DEMANDS
The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time.
Instructors may be on their feet for up to 8 hours at a time
Instructors will need to handle and lift heavy kitchen equipment, chairs, tables.
WORK ENVIRONMENT
This job occurs primarily in commercial kitchens which may vary in temperature and humidity.

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