Executive Chef
Lola Hospitality
Company Description Lola Hospitality operates distinctive and energetic LoLa restaurants located in Nantucket Island, Boston, Palm Beach, and Naples, Florida. The concepts are inspired by the 41st parallel, with menus, decor, and atmosphere reflecting the cultures and cuisines of the regions along this latitude. Guests experience globally influenced culinary creations and bar programs designed to showcase those diverse flavors. The company emphasizes high-quality ingredients, thoughtful presentation, and memorable dining experiences. Team members join a creative, hospitality-driven environment with opportunities to contribute to an evolving culinary vision.
Role Description The Executive Chef is a full-time, on-site role based in the Seaport District in Boston, MA, responsible for leading all kitchen operations and culinary execution. This role oversees menu development inspired by 41st parallel cuisines, daily food preparation, and consistent, high-quality plate presentation. The Executive Chef manages, trains, and schedules kitchen staff, ensuring safe food handling, proper sanitation, and adherence to all health and safety regulations. Responsibilities include ordering and inventory management, cost control, vendor relationships, and collaboration with management on seasonal menus and specials. The Executive Chef is also expected to maintain a positive, inclusive kitchen culture, support staff development, and actively participate in service during peak periods.
Qualifications
- Strong culinary expertise, including menu development, recipe creation, and execution of globally inspired dishes.
- Experience in kitchen leadership, including staff management, training, scheduling, and performance feedback.
- Proficiency in food cost management, inventory control, and vendor coordination to meet budget and quality standards.
- Thorough knowledge of food safety, sanitation practices, and compliance with local health regulations.
- Excellent communication, organization, and time-management skills in a high-volume, fast-paced environment.
- Proven ability to foster a respectful, collaborative, and inclusive team culture in the kitchen.
- Experience in upscale or concept-driven restaurants; familiarity with Mediterranean, European, or global coastal cuisines is a plus.
- Formal culinary training or equivalent professional experience as an Executive Chef or Sous Chef in a similar setting.
Vacancy posted 2 days ago
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