Executive Chef

Boston, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $165,000.00 - $175,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Equal employment opportunity

Job Description

Boston Harbor Hotel is a prestigious luxury hotel located in Boston, Massachusetts. Renowned for its impeccable service, stunning harbor views, and world-class amenities, the hotel is a premier destination for both leisure and business travelers. Managed by HHM Hotels, Boston Harbor Hotel prides itself on maintaining high standards of hospitality and providing an exceptional guest experience. The hotel offers elegant accommodations, fine dining options, and a range of event spaces suitable for conferences, weddings, and special occasions. With a commitment to excellence, the hotel emphasizes its team-oriented work environment, professional growth opportunities, and dedication to diversity and inclusion in the workplace.

The Executive Chef position at Boston Harbor Hotel is a vital leadership role within the kitchen department, directly reporting to the General Manager. This exempt, full-time role is responsible for overseeing all culinary operations including production, purchasing, inventory control, menu planning and engineering, and cost management. The Executive Chef plays a central role in setting and maintaining kitchen standards, ensuring food quality consistency, and fostering a productive and professional kitchen environment. This position focuses on blending culinary creativity and operational efficiency, requiring an experienced culinary professional with strong leadership skills and a proven track record in high-volume hospitality settings. The Executive Chef will lead and develop kitchen personnel, establish recipes and presentation guidelines, and work collaboratively with other departments such as engineering and administration to maintain kitchen equipment and operational standards.

With a minimum of 15 years of culinary experience and supervisory or management experience preferred, this role emphasizes not only culinary expertise but also effective team management, cost control, and quality assurance. The ideal candidate will have a Culinary Arts degree or equivalent experience, with a preference for ServSafe certification. This position demands strong organizational and analytical skills, excellent communication abilities, and proficiency in technology including Microsoft Office and payroll systems. The Executive Chef must be self-directed, motivated, and capable of thriving in a fast-paced environment while delivering exceptional customer service. Flexibility to work nights, weekends, and holidays is also required. Boston Harbor Hotel values diversity and equal employment opportunity, encouraging candidates from varied backgrounds to apply.

Job Requirements

Graduation from accredited culinary school or equivalent work experience
Minimum of 15 years culinary arts experience
Supervisory and or management experience required
Preferably ServSafe certified
Previous hospitality experience preferred
Experience in high volume culinary environment
Ability to communicate effectively in English both verbally and in writing
Must be self-directed and motivated
Knowledge of Microsoft Office and industry relevant payroll systems
Availability to work nights, weekends and holidays

Job Qualifications

Graduation from accredited culinary school or equivalent work experience
Minimum of 15 years culinary arts experience
Supervisory and or management experience required
Previous hospitality experience preferred
Experience in high volume culinary environment
Preferably ServSafe certified
Strong organizational and analytical skills
Demonstrated ability to multi-task and prioritize in a fast-paced work environment
Familiar with monitoring of food and labor costs
Familiar with ordering and inventory procedures and health and sanitation guidelines
Demonstrated ability to work cohesively with a team
Ability to exercise sound logic and judgment
Self-directed and motivated
Exceptional customer service and interpersonal skills
Effective verbal and written communication skills in English
Knowledge of Microsoft Office and industry relevant payroll systems
Problem solving, reasoning, motivating, organizational and training abilities
Availability to work nights, weekends and/or holidays

Job Duties

Establish and maintain kitchen operational standards and procedures to ensure consistent quality
Supervise, schedule and train all food preparation and sanitation personnel
Establish guides for conservation of energy usage in the kitchen
Hire and evaluate employees as necessary
Establish and maintain kitchen sanitation standards and procedures
Menu planning, costing and engineering
Establish food product specification recipes and maintain appropriate inventory levels
Responsible to meet labor and food cost objectives
Responsible to maintain all kitchen equipment in conjunction with the engineering department
Identify and develop individuals who exhibit potential as candidates for promotion
Establish plate presentation, mis en place guides and descriptions for menu items
Develop Sous Chefs to ensure one style approach to all menus and specials