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executive chef in Boston

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    1. Exec Sous Chef  & A.M. Sous Chef Opportunities!!

      Unique environment, award winning people-focused company and a challenging yet rewarding position. These positions report to the GM and Exec Chef. The Exec Chef oversees multiple locations, therefore the Sous team has an incredibly important role in overall kitchen ...

    2. Executive Chef

      Seoul Kitchen is an exciting new concept boasting new and approachable dishes that feature unique flavors and concepts, drawing inspiration from traditional Korean and Asian flavors, realized with modern techniques. Our goal is to bring modern techniques and excellence in ...

    3. Pastry Cook

      Objective: The pastry cooks are responsible for maintaining the high quality Swiss food that the company is known for as well as continuing to live the co-entrepreneurial lifestyle we teach one another. The high quality and presentation of the product, maintained by the ...

    4. Executive Sous Chef

      High volume, fine dining concept is seeking experienced and energetic Sous Chefs! Founded in 1981, we currently operate over 40 restaurants nationwide with staff of over 4200! Our menu items include steaks, as well as other menu selections, such as chops and fresh seafood. ...

    5. Executive Chef - Fleming's Prime Steakhouse - Boston, MA

      Are you are a Culinary Professional who is looking to take on a fun and rewarding new challenge? If you answered yes then join our team as a Chef Partner. A Chef Partner oversees daily restaurant operations related to our kitchen and food preparation areas. From managing ...

    6. Sous Chef (Kitchen Mgr) - Fleming's Prime Steakhouse - Boston, MA

      Our Sous Chef’s (Kitchen Managers) are responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary team by ensuring that all recipes, food preparations and presentations meet the restaurant's specifications and ...

    7. Executive Chef

      Basic Function: Responsible for the overall quality and competitiveness of all food products prepared and served by the restaurant; maintain complete control of the kitchen; ensure productivity of kitchen staff; design competitive menus; analyze marketplaces for trends, ...