Executive Chef

The Boston Harbor Hotel is a prestigious and renowned luxury hotel located in Boston, Massachusetts. Known for its exceptional service, elegant accommodations, and exquisite dining experiences, the hotel has established itself as one of the premier destinations for visitors seeking a blend of classic charm and modern luxury. As a leader in the hospitality industry, the Boston Harbor Hotel prides itself on its commitment to providing guests with unparalleled comfort, distinguished amenities, and outstanding culinary offerings. The hotel features a sophisticated culinary department that is integral to the overall guest experience, delivering high-quality dining options that reflect both the rich local culture and innovative culinary trends.

The Executive Chef position at the Boston Harbor Hotel is a vital leadership role within the Kitchen Department, reporting directly to the General Manager. This is an exempt, full-time role with a competitive annual salary ranging from $165,000 to $175,000. The Executive Chef is responsible for overseeing all facets of the kitchen operations and administration, including production, purchasing, inventory control, menu planning and engineering, as well as cost control. This position requires a seasoned culinary professional capable of managing a high-volume culinary environment while maintaining exquisite standards of food quality and kitchen hygiene.

The Executive Chef will be tasked with establishing and maintaining operational, sanitation, and quality standards across the kitchen, ensuring consistency and excellence in all culinary outputs. They will lead a dedicated team by supervising, scheduling, training, hiring, and evaluating all food preparation and sanitation personnel to foster a collaborative and efficient work environment. This role emphasizes sustainable kitchen practices, setting guidelines for energy conservation while maintaining the highest culinary standards.

In addition to day-to-day operational management, the Executive Chef is deeply involved in menu design, costing, and recipe engineering to optimize food quality and profitability. They will establish and maintain comprehensive food product specifications and manage inventory to ensure an optimal balance between supply and demand. This role also requires close coordination with the engineering department to maintain all kitchen equipment, ensuring smooth and uninterrupted operations.

Further responsibilities include overseeing labor and food cost objectives, setting presentation standards for menu items, and developing sous chefs to ensure a consistent style and approach across all menus and specials. The Executive Chef plays a significant role in talent development by identifying and nurturing potential candidates for advancement within the culinary team, contributing to the hotel's culture of excellence and career growth.

The position demands strong organizational and analytical skills, the ability to multitask and prioritize in a fast-paced environment, and proficiency in monitoring food and labor costs. Candidates should be familiar with ordering, inventory management, and health and sanitation regulations. Excellent interpersonal and customer service skills are paramount, along with the capacity to exercise sound judgment and communicate effectively in English. Knowledge of a second language and proficiency with Microsoft Office and industry-standard payroll systems are considered advantageous.

Working at the Boston Harbor Hotel means joining an equal opportunity employer committed to diversity and inclusion in the workplace. The hotel values the contributions of all employees and ensures that all qualified applicants receive fair consideration for employment without discrimination based on race, color, national origin, gender, age, religion, disability, sexual orientation, veteran status, or any other legally protected characteristic.