We are seeking an Executive Chef for our 390-room luxury branded hotel in the heart of downtown Boston, leading a high-profile culinary operation with the resources of a renowned global brand. Our Executive Chef will be responsible for our full-service restaurant, our banquet operation within the 15K sq. ft. of event space, and our IRD program. As part of a progressive hospitality management company recognized for its expanding portfolio, you'll join a culture committed to growth, excellence, and strong career advancement pathways in the industry.

If you’re an Executive Sous Chef, Sous Chef, or Chef de Cuisine ready to step into your first Executive Chef position, this is an excellent opportunity to lead a respected culinary program with brand support and strong operational resources. Backed by a progressive hospitality management company with an expanding portfolio, you’ll have brand support, capital resources, and a clear pathway for career advancement.

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

Benefits

• 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!