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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