Executive Chef

About the Position As Executive Chef, you will be the creative force and operational architect behind our restaurant. You will design the menus, build the strength of the kitchen team, set the standards, and craft the culinary identity that defines our historic and unique Inn. This is where artistry meets execution, bringing a blend of modern luxury and boutique sensibility to every aspect of the dining experience, elevating our restaurant above the standard hotel offering and positioning it as a true culinary destination. Culinary Vision & Menu Development Conceptualize and develop the restaurant menu from scratch, creating a culinary identity that blends modern luxury with boutique warmth, seasonality, and a deep connection to local New England ingredients and global culinary trends. Design menus that go far above standard hotel fare, creating ingredient-driven, story-rich dishes that surprise and delight and are visually stunning. Develop and oversee all food and beverage offerings across the property, including in‑room dining, banquet and event catering, and bar menu pairings. Build strong relationships with local farms, fisheries, artisan producers, and specialty purveyors to ensure the highest quality ingredients and a meaningful farm‑to‑table narrative. Create seasonal menu rotations and limited‑time experiences, chef's table dinners, tasting menus, collaboration pop‑ups, and holiday programming to keep the restaurant dynamic and talked about. Collaborate closely with the bar and beverage team to elevate the cocktail program, wine list, and non‑alcoholic offerings, creating a cohesive, immersive dining experience. Kitchen Operations & Excellence Design and oversee the full kitchen operation from day one, including kitchen layout, equipment selection, workflow systems, and opening procedures for the brand‑new restaurant. Manage food costs, labor costs, inventory, and vendor relationships with financial discipline while maintaining creative excellence. Implement and enforce the highest standards of food safety, sanitation, and regulatory compliance, including New Hampshire health codes, ServSafe standards, and allergen management. Develop and maintain standardized recipes, plating guides, and prep procedures that ensure consistency across every service and shift. Leverage culinary technology and modern kitchen systems to increase efficiency, reduce waste, and track performance while keeping the soul of cooking at the center. Oversee all banquet and event catering operations, delivering bespoke culinary experiences for private events, corporate functions, and hotel programming. Build and Lead a World‑Class Kitchen Team Recruit, hire, and retain a diverse, passionate kitchen team that reflects creativity, energy, and cultural intelligence. Design and deliver training programs that go beyond technical skills, teaching flavor philosophy, presentation standards, guest dietary needs, sustainability practices, and the "why" behind every dish. Foster a kitchen culture rooted in respect, mentorship, collaboration, and creative freedom, eliminating toxic kitchen culture. Conduct meaningful performance evaluations, provide coaching, and build career pathways that develop line cooks into sous chefs and sous chefs into future leaders. Collaborate cross‑functionally with Front of House, Guest Services, Sales, Marketing, and Events to deliver a seamless, integrated dining experience. Compensation $110,000 – $125,000 Pyramid Global Hospitality is an equal‑opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications, and specific office location. This may differ in other locations due to cost of labor considerations. #J-18808-Ljbffr Pyramid Global Hospitality