Marzae Cellar + Provisions - Chef

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Marzae Cellar + Provisions – Chef
Posted on January 12, 2026 – Boston, MA.

Marzae
, MA’s only natural winery, is opening an urban tasting room & restaurant concept this spring. We’re looking for a driven chef to join our leadership team, bringing to life a food program that aligns with our wines and brand values. The ideal candidate is interested in zero‑waste, sustainable, fermentation & preservation‑forward, locally sourced small plates for both a chef‑driven fine dining and a more casual, accessible service model.

• Achieve and maintain financial targets set by the CEO, including best‑in‑class cost minimization and revenue maximization through price strategy, maximizing turns and covers, and achieving pre‑defined profit margins.
• Consistently deliver exceptional, creative, evolving, and well‑received food that supports Marzae’s brand and marketing efforts.
• Develop food concepts consistent with brand values and supplemental to beverage offerings—zero waste, seasonal local and responsibly sourced ingredients, fermentation and preservation‑forward, great wine pairings.
• Maintain consistency while driving sales across different concepts (counter service lunch, dining room menu, Kitchen Counter + Lounge Menu, paired menus, brunch).
• Communicate effectively within and across teams.
• Adopt a growth mindset and foster a positive working environment.
• Exceed applicable regulatory compliance and operational standards of excellence.
• Manage staff to foster independence and high service standards.
• Exercise creative autonomy and menu ownership in a collaborative environment; primary menu decisions rest with the Chef, subject to alignment with brand, budget, and profitability targets.
• Own budgetary decisions: all day‑to‑day purchasing must stay within a pre‑approved budget; larger purchases and strategic retail ordering require consultation and final approval from the CEO.

• Reports directly to the CEO. The Chef is responsible for day‑to‑day decision making and running restaurant operations independently, while collaborating on strategic input.
• Directly manages kitchen staff—responsible for hiring, training, scheduling, and dismissal in compliance with applicable law and company policies.
• Coordinates with the Marzae Cellar and Provisions General Manager and front‑of‑house staff regarding food preparation and service at the Kitchen Counter (bar snacks, boards).
• Administrative functions (accounting, payroll, related admin) are currently managed by the CEO; will be outsourced once positive operating cash flow is established.

• Salary commences one month prior to the planned opening date to allow operational preparations. The official start date will be confirmed in writing at least 14 days in advance (mid‑April start, mid‑May opening).
• Provide current Serv Safe and CPR certifications prior to start.
• Provide timely input on equipment decisions and other advanced decisions in preparation for opening; prioritize operational solutions within budget limits.
• Begin operational preparations and hiring kitchen staff—meeting opening day deadline approximately one month after the formal start date. Offer contingent on satisfactory completion of onboarding requirements.

• Employment is at‑will. The company requests 60 days’ written notice from salaried employees as a courtesy; this is not contractual.
• Position is Exempt (salaried). Classification will be administered in accordance with applicable law.
• Standard schedule to be set in consultation with the Chef. Overtime and break policies will follow applicable law.

• Offer contingent upon satisfactory completion of background check, verification of eligibility to work, submission of Serv Safe and CPR certifications, and execution of required company agreements (Confidentiality, Invention Assignment, and equity award documents if applicable).

• Base salary:
  Negotiable.
• Business expenses:
  Reimbursed in accordance with company…