Chef de Cuisine | New Asian Concept | Boston

Job Description

Job Description

Chef de Cuisine

Location: Boston, MA 

Reports To: Ownership

Compensation: $80,000-$100,000 + discretionary bonus

Benefits: PTO, Health Insurance Stipend

About the Opportunity

We are preparing to open a new restaurant featuring Asian cuisine in Boston, and are seeking a talented Chef de Cuisine to lead the kitchen and bring our culinary vision to life. This is a rare opportunity to build a kitchen team, shape the menu, and set the standards of a new venue from day one.

Position Summary

The Chef de Cuisine owns the day-to-day operation of the kitchen and full accountability for culinary execution. During the pre-opening phase, the CDC helps finalize the menu, builds and trains the back-of-house team, and establishes kitchen systems and standards. Once open, the CDC leads BOH operations, drives consistency and quality, and manages the kitchen to its financial targets. We're looking for a hands-on, detail-obsessed culinary leader who sets a high bar and develops the people around them.

Pre-Opening Responsibilities

• Partner with the Executive Chef and ownership to finalize and cost the menu
• Recruit, hire, and onboard the back-of-house team
• Design and lead training on recipes, technique, plating, and service standards
• Establish kitchen systems for prep, line setup, inventory, and ordering
• Build vendor and purveyor relationships and negotiate product sourcing
• Oversee kitchen build-out, equipment setup, and station organization
• Develop food safety, sanitation, and Department of Health compliance protocols

Ongoing Responsibilities

• Lead daily back-of-house operations and execute the menu to the highest standards
• Ensure consistency, quality, and presentation across every service
• Manage food and labor costs to maximize profitability
• Order product and schedule labor within budget
• Recruit, develop, coach, and retain a high-performing kitchen team
• Maintain strict food handling, sanitation, and DOH standards at all times
• Contribute to menu evolution and seasonal specials
• Understand the financial implications of operational decisions and act accordingly

Qualifications

• 3+ years of leadership experience as a Chef de Cuisine or Executive Sous Chef in full-service restaurants; new-opening experience strongly preferred
• Hands-on experience with Asian cuisine, preferably Chinese cuisine, required
• Demonstrated ability to manage food and labor costs and hit financial targets
• Strong leadership presence with a passion for teaching and coaching
• Thorough knowledge of food handling and sanitation practices
• Excellent organizational skills and the ability to prioritize and anticipate
• Effective written and verbal communication skills
• Basic computer proficiency for ordering, scheduling, and inventory
• A collaborative, high-standards mindset and a genuine passion for hospitality
• Ability to thrive in a fast-paced, demanding environment
• Must be at least 18 years old