UNKNOWN

FEED

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, staff, faculty, administrators and visitors in a fiscally responsible manner. They will demonstrate the ability to master cooking techniques including cook-chill technology, developing and testing recipes, authentically prepare a wide variety of international cuisines, and to work with an experienced culinary team serving Tufts Dining.

HOUR

Tufts University

Assistant Sous Chef

They will cultivate and maintain engaging relationships with leading POCUS influencers and will work closely to transfer clinical expertise with the Ultrasound Engineering (Imaging), Systems Engineering, Software, Deep Learning, Product, Marketing, and other cross functional teams to participate in validating design outputs, with opportunities for supporting design inputs. In addition to its medical imaging products, Butterfly Embedded is the Company's Ultrasound-on-Chip licensing and co-development program designed to enable a new wave of ultrasound-enabled technologies across non-competitive healthcare markets and beyond.

Butterfly Network

Senior Manager, Clinical Development and Validation

GreenHouseAPI

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives.

YEAR

NexDine

Catering Manager

ea_via_bold

Butterfly Network Inc

Lead the daily operation and execution of all assigned foodservice areas, including Made-to-Order Food, Nouria Kitchen programs, Commissary/Grab & Go, Bakery, Coffee, Fountain, Slush, and other food and beverage programs. Our wholesale and retail fuel businesses are multi-branded, which includes Shell, Mobil, Irving, Sunoco, Gulf, Valero, Citgo, Phillips 66, Exxon, and multiple unbranded brands.

Nouria Energy

Food Service Operations Manager I

Through responsible & sustainable sourcing practices, our food is grown as close to home as possible, leaving the flavors and nutrients to travel the shortest possible distance from field to fork, resulting in a meal you can… quite literally, “feel good about”. For the opportunity to share our delicious food with the community; for the hard work of our friends & teammates, our vendor’s commitment, our opportunity to grow and share knowledge & food with each other.

Nans Kitchen

Pantry / Garde Manager Cook

PART_TIME

Competencies/Skills Required: 3+ years of progressive food and beverage experience required, with a minimum of one year supervisory/management experience. Competencies/Skills Preferred: Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction.

CSM Lodging Services Incorporated

Food & Beverage Manager | Courtyard Woburn

We have corporate offices, sales, manufacturing and distribution locations throughout the U.S. to ensure our iconic brands-including Oreo and Chips Ahoy! cookies, Ritz, Wheat Thins and Triscuit crackers, and Swedish Fish and Sour Patch Kids confectionery products -are close at hand for our consumers across the country. Through the implementation of the business strategy, the Regional Sales Manager will develop strategies to grow our categories using customer specific sales/marketing programs and coordinate cross functional teams to execute the customer business strategy.

Mondelez International Inc

Regional Sales Manager - Natural & Pureplay, Hu

Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues. Assist in managing kitchen inventory, ordering supplies and ensuring proper storage of ingredients to minimize wastage and control food costs.

Advanced Hospitality

Sous Chef - Woburn

FULL_TIME

Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world.

Sally’s Apizza

partner JazzHR

Structured manager training program with hands-on development from day one, supported by ongoing learning through in-person sessions, virtual training, language support, and leadership podcasts. We bring New England's coastal flavors to life through elevated cuisine, a commitment to quality, and a team that takes pride in delivering exceptional hospitality.

Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry&rsquo;s grocery store Legal Cash Market where customers were given &ldquo;Legal Stamps&rdquo; (forerunners of S&amp;H green stamps) with their purchases. It&rsquo;s here that the &ldquo;Legal&rdquo; name became synonymous with quality and freshness. In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables.&nbsp; Despite the low-key trappings, the food was second to none and word quickly spread. &nbsp;This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: &nbsp;Legal Sea Foods is a fish company in the restaurant business.
George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values. &nbsp;So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century.
We are "fanatics for freshness"&reg; and quality - so much so, that we built our own state-of-the-art fish processing plant and food safety laboratory.&nbsp;&nbsp;
We impose the very highest standards for quality, sanitation and safety at every step &ndash; from purchase, to processing, to shipping and finally to preparation in our restaurants. &nbsp;And we&rsquo;ve been doing this for years. Back in the 1990s, the FDA partnered with us in establishing the seafood inspection program known as Hazard Analysis Critical Control Point (HACCP).
Our controls in place at our Quality Control Center enable us to follow our fish from pier to plate. &nbsp;In other words, we can trace the fish you ordered back to the waters in which it was caught.
It&rsquo;s not a fish tale, but a tale of fish 60 years in the making&hellip;of a family-owned seafood market that spawned a restaurant company.

Legal Sea Foods LLC

Sous Chef - Cambridge

Legal Sea Foods is seeking an experienced Executive Sous Chef who can lead a busy kitchen, develop strong teams, and deliver consistent execution during every service. We're looking for a chef with deep a la carte kitchen experience, strong seafood skills, and a record of managing people and costs in a high-volume restaurant.

Exec Sous Chef- Greater Boston

This is a fantastic opportunity for a skilled cook looking to step into leadership or an experienced sous chef who wants something new and fast paced—with the major perk of a 4-day work week, giving you 3 full days off to enjoy the New England summer. As the Sous Chef, you will be the right hand to our CDC, helping to lead the kitchen crew, maintain impeccable food quality, and keep the line running smoothly during our peak hours and live events.

Levitate

Levitate Backyard Sous Chef

Row 34 is an award-winning, high-energy neighborhood oyster bar with locations in the Seaport and Kenmore Square neighborhoods of Boston, MA; Cambridge, MA; Burlington, MA; and Portsmouth, NH. We pride ourselves on our extensive oyster program, dynamic menu centered on the freshest seafood, and people-first culture that values teamwork, growth, and hospitality.

Row34

Sous Chef - Burlington

clearcompany

The Chef Manager will be responsible for developing and coaching the culinary team, maintaining consistency across the operation, supporting client relationships, and helping manage food and labor costs to meet budget expectations. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you 
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. 

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service 
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it 
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. 

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

Aramark

Chef Manager- Boston, MA- Aramark Healthcare+

Lead Heart of House operations and direct the kitchen team, including when the Executive Chef or Executive Sous Chef is away. Coach, train, schedule, and evaluate cooks and other assigned team members; address performance issues and help build a strong bench.

Sous Chef- Greater Boston Area

Sous Chef- Greater Boston West

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.

Rosewood Hotels and Resorts LLC

The Revere Room - Jr. Sous Chef

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food, and hospitality services to meet the various needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. They will demonstrate the ability to master cooking techniques, including cook-chill technology, develop and testing recipes, authentically prepare a wide variety of international cuisines, and working with an experienced culinary team serving Tufts Dining.

Kitchen Manager Jobs in Massachusetts

Assistant Sous Chef Tufts University

Senior Manager, Clinical Development and Validation Butterfly Network

Catering Manager NexDine

Senior Manager, Clinical Development and Validation Butterfly Network Inc

Food Service Operations Manager I Nouria Energy

Pantry / Garde Manager Cook Nans Kitchen

Food & Beverage Manager | Courtyard Woburn CSM Lodging Services Incorporated

Regional Sales Manager - Natural & Pureplay, Hu Mondelez International Inc

Sous Chef - Woburn Advanced Hospitality

Sous Chef - Woburn Sally’s Apizza

Sous Chef - Cambridge Legal Sea Foods LLC

Exec Sous Chef- Greater Boston Legal Sea Foods LLC

Levitate Backyard Sous Chef Levitate

Sous Chef - Burlington Row34

Chef Manager- Boston, MA- Aramark Healthcare+ Aramark

Sous Chef- Greater Boston Area Legal Sea Foods LLC

Sous Chef- Greater Boston West Legal Sea Foods LLC

The Revere Room - Jr. Sous Chef Rosewood Hotels and Resorts LLC

Sous Chef Tufts University

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