Executive Chef

Executive Chef opportunity at a 390-room luxury branded hotel in downtown Boston. Join a progressive hospitality management company with brand support, capital resources, and clear career advancement pathways.

Base pay range

$120,000.00/yr - $135,000.00/yr

Responsibilities

• Lead all culinary operations: oversee the hotel’s restaurant, bar, in-room dining, and banquet/event kitchens
• Drive menu development: craft seasonal a la carte menus and creative banquet offerings that fit the brand and the Boston market
• Own banquet excellence: delivering high-quality plated and buffet experiences for corporate meetings, social events, and VIP groups
• Build and mentor the team: recruit, train, schedule, and develop a diverse culinary team, fostering a positive, learning-first culture
• Champion quality and consistency: set standards, conduct tastings, and ensure flawless execution for every service period and event
• Manage financial performance: forecast, control food and labor costs, optimize purchasing, and hit budget and GOP targets
• Ensure safety and compliance: maintain strict sanitation, HACCP, and brand standards; lead health inspection readiness
• Partner across the hotel: collaborate with F&B, Catering Sales, Events, and Front Office to deliver seamless guest experiences
• Vendor and sourcing strategy: negotiate with suppliers, manage inventories, reduce waste, and support sustainable practices where possible
• Lead by example and be present on the line during peak periods and tastings; inspire a culture of hospitality and accountability

Qualifications

• 5 years’ minimum progressive culinary leadership experience in full-service hotels or high-volume restaurants with banquet exposure
• Strong a la carte and banquet production expertise, including menu engineering and event execution for groups of varying sizes
• Proven ability to manage food and labor costs, purchasing, and inventory with attention to detail
• Experience leading and developing culinary teams; clear communicator who coaches and holds standards
• Solid knowledge of food safety, sanitation, and regulatory requirements; ServSafe Manager or equivalent preferred
• High level of organization, composure under pressure, and a hands-on leadership style
• Culinary degree or equivalent experience preferred
• Competitive base salary + 30% bonus potential
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401 (k) Retirement Plan
• FREE onsite Parking!

Seniority level

• Director

Employment type

• Full-time

Job function

• Management

Industries

• Hospitality, Hotels and Motels, and Restaurants

Inferred from the description for this job: Medical insurance; Vision insurance; 401(k); Disability insurance

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