Chef de Cuisine — Fine Dining and High Volume

Job overview

The Chef de Cuisine — Fine Dining and High Volume role is onsite in Boston, MA. Salary is $90,000–$110,000 per year. The role supports an upscale seafood restaurant focused on fresh local seafood and a seasonally driven menu. Working with the Executive Chef, the Chef de Cuisine leads daily kitchen operations and helps develop the menu while maintaining food quality, plate consistency, and operational discipline. The role also manages staff performance, food and labor costs, and service issues to support a strong guest experience and the restaurant’s financial goals.

What you'll do

• Oversee daily kitchen operations and food preparation
• support seasonal menu development with the Executive Chef
• monitor food and labor costs and budgets
• supervise, coach, and motivate kitchen staff
• lead when the Executive Chef is not on the floor
• identify equipment repair and maintenance needs
• help recruit, train, and retain kitchen staff
• address service issues and guest concerns
• maintain plating and presentation standards
• support scheduling and record-keeping
• enforce nutrition, sanitation, and safety protocols.

What we're looking for

Skills & competencies

chef de cuisine

fine dining

high volume

seafood

kitchen leadership

menu development

fish butchery

boston ma

gecko hospitality

$90k–$110k

full-time

food and labor cost control

health benefits

401(k)

Work arrangement

• Weekend coverage required

Benefits & perks

• Health benefits, 401(k), paid time off, and inclusive parking.

Why this role

Requires 3+ years as a Chef de Cuisine or Sous Chef in a high-volume, full-service restaurant doing $8+ million in revenue. Fish butchery and seafood preparation skills are required by the posting.

About the employer

Gecko Hospitality is hiring for this role. Industry: Full-Service Restaurants. Sector: 72.