Executive Chef

About the Position We are building a brand‑new restaurant inside Wyndham Boston Beacon Hill as part of a 2027 transition to a lifestyle brand. The Executive Chef will architect daily operations, menu development, and culinary culture from scratch, leading a kitchen team and collaborating across functions to deliver a destination dining experience. Key Responsibilities Design and develop the entire restaurant menu, seasonal rotations, and integrated F&B concepts throughout the property. Build, hire and lead a diverse kitchen brigade, providing training, coaching, and career development. Manage food and labor costs, budgets, P&L, and vendor relationships with financial discipline. Develop standardized recipes, plating guides, prep procedures, and enforce food safety, HACCP, ServSafe, and allergen protocols. Plan kitchen layout, equipment, workflow, and opening procedures for the new restaurant. Oversee banquet and event catering, in‑room dining, bar menu pairings, and other on‑property food offerings. Collaborate with Front of House, Guest Services, Sales, Marketing, and Events to create a cohesive guest experience. Lead the culinary vision, ensuring the restaurant becomes a destination for guests and locals alike. Required Qualifications 7+ years of progressive culinary experience, including 3+ years as Executive Chef, Chef de Cuisine, or equivalent. Proven success in menu development, concept creation, and building a dining program that drives revenue. Strong financial acumen managing food and labor costs, budgets, P&L, and vendor negotiations. Deep knowledge of food safety regulations, HACCP, ServSafe (or ability to obtain), Massachusetts health codes, and allergen management. Exceptional leadership, communication, and team‑building skills. Experience managing multiple outlets (restaurant, banquets, in‑room dining). Flexibility to work varied schedules, including weekends, holidays, and high‑volume periods. Preferred Qualifications Background in a lifestyle, boutique, or design‑forward hotel environment. Track record of opening a new restaurant concept or leading a culinary rebrand. Culinary degree or equivalent hands‑on experience. Strong relationships with local farms, fisheries, and artisan producers. Knowledge of modern culinary trends such as hyper‑local sourcing, zero‑waste, plant‑forward menus, and experiential dining formats. Bilingual or multilingual proficiency is a plus. Compensation and Benefits Salary range: $100,000 – $125,000, with actual compensation based on experience, credentials, and location. Benefits include comprehensive health insurance, retirement plans, paid time off, on‑site wellness programs, local discounts, and employee rates on hotel stays. Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr BENCHMARK