Executive Chef

What you'll do

• Develop the restaurant’s culinary identity, menus, seasonal experiences, and coordinated food and beverage offerings across the property.
• Build and manage kitchen operations, including opening procedures, food safety, inventory, vendor relationships, budgets, and cost controls.
• Recruit, train, and lead the kitchen team; oversee banquet and event catering and collaborate with other hotel departments.

What they ask for

• 7+ years of progressive culinary experience, including at least 3 years as an Executive Chef, Chef de Cuisine, or equivalent leader in a high-volume, full-service hotel or upscale restaurant.
• Demonstrated success in menu development, culinary concept creation, and building a dining program that elevates guest experience and drives revenue.
• Experience managing food and labor costs, budgets, P&L accountability, and vendor negotiations.
• Knowledge of food safety regulations, HACCP, Massachusetts health codes, and allergen management; ServSafe certification or ability to obtain.

Nice to have

• Experience in a lifestyle, boutique, or design-forward hotel, or opening a restaurant concept or leading a culinary rebrand.
• Culinary degree (equivalent hands-on experience valued equally); New England producer relationships and modern culinary trend experience are also noted as advantages.

Pay

$100,000 - $125,000 (base salary; currency not stated)

Tools

HACCP, ServSafe