Job Overview
Compensation
Salary
Exact $72,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal allowance
Job Description
The Hotel Salem is a distinguished boutique hotel located in the heart of Salem, Massachusetts, known for its blend of historic charm and modern amenities. As a reputable establishment, it offers guests a unique stay experience enriched by local culture, stylish decor, and exceptional service. The hotel prides itself on fostering a warm and inviting atmosphere that resonates with both travelers and the local community. From comfortable accommodations to curated events, The Hotel Salem stands out as a premier destination in New England where tradition meets innovation. This boutique hotel not only emphasizes guest satisfaction but also champions the integration of local artisans and regional flavors in every aspect of its operation, making it a beacon of authenticity and creative hospitality in the area.
We are currently seeking an innovative, passionate, and experienced Executive Chef to lead our culinary operations at The Hotel Salem. This role comes with an annual compensation of $72,000 and offers an exceptional career opportunity for culinary professionals who thrive in a fast-paced, high-concept environment. As our Executive Chef, you will have full creative freedom to design menus and craft dining experiences that reflect the spirit of Salem. You will focus on championing local New England ingredients to deliver an unforgettable blend of classic and contemporary dishes to both hotel guests and locals.
The Executive Chef position demands a culinary artist who excels at menu concept design, recipe development, and execution for distinct dining spaces including private events hosted by the hotel. You will oversee all kitchen operations, ensuring the seamless coordination of services while maintaining the highest standards of food quality and safety. Your leadership will be instrumental in recruiting, training, and mentoring a talented back-of-house team, fostering a culture of respect, high energy, and excellence that mirrors the hotel’s commitment to signature service. Financial stewardship is a key responsibility, encompassing food and labor cost management, inventory control, vendor relations, and budget adherence to ensure kitchen profitability without sacrificing quality.
Collaborating closely with hotel leadership, you will help curate special culinary events, pop-ups, and seasonal menus that elevate The Hotel Salem's presence in the local food scene. The role requires a visionary culinary professional with 3 to 5 plus years of experience as an Executive Chef or high-level Sous Chef within boutique hotel settings or upscale casual restaurants. Deep knowledge of New England flavors, modern culinary trends, and business acumen including waste management and labor optimization are essential. If you are a proven leader with excellent communication skills and the ability to maintain an efficient, calm kitchen atmosphere during peak hours, this role offers an exciting platform to showcase your culinary creativity and operational expertise.
We are currently seeking an innovative, passionate, and experienced Executive Chef to lead our culinary operations at The Hotel Salem. This role comes with an annual compensation of $72,000 and offers an exceptional career opportunity for culinary professionals who thrive in a fast-paced, high-concept environment. As our Executive Chef, you will have full creative freedom to design menus and craft dining experiences that reflect the spirit of Salem. You will focus on championing local New England ingredients to deliver an unforgettable blend of classic and contemporary dishes to both hotel guests and locals.
The Executive Chef position demands a culinary artist who excels at menu concept design, recipe development, and execution for distinct dining spaces including private events hosted by the hotel. You will oversee all kitchen operations, ensuring the seamless coordination of services while maintaining the highest standards of food quality and safety. Your leadership will be instrumental in recruiting, training, and mentoring a talented back-of-house team, fostering a culture of respect, high energy, and excellence that mirrors the hotel’s commitment to signature service. Financial stewardship is a key responsibility, encompassing food and labor cost management, inventory control, vendor relations, and budget adherence to ensure kitchen profitability without sacrificing quality.
Collaborating closely with hotel leadership, you will help curate special culinary events, pop-ups, and seasonal menus that elevate The Hotel Salem's presence in the local food scene. The role requires a visionary culinary professional with 3 to 5 plus years of experience as an Executive Chef or high-level Sous Chef within boutique hotel settings or upscale casual restaurants. Deep knowledge of New England flavors, modern culinary trends, and business acumen including waste management and labor optimization are essential. If you are a proven leader with excellent communication skills and the ability to maintain an efficient, calm kitchen atmosphere during peak hours, this role offers an exciting platform to showcase your culinary creativity and operational expertise.
Job Requirements
- Food handler or Serve Safe certification preferred
- Experience in managing high-volume kitchen operations
- Ability to work in fast-paced, high-concept boutique hotel environment
- Strong organizational and multitasking skills
- Excellent interpersonal and team leadership abilities
- Flexibility to work evenings, weekends, and holidays as required
Job Qualifications
- 3-5 plus years of experience as an Executive Chef or high-level Sous Chef within boutique hotels or upscale casual restaurants
- Deep knowledge of New England flavors and modern culinary trends
- Proven leadership and communication skills
- Ability to maintain calm and efficient kitchen operations during peak hours
- Strong business acumen related to menu engineering, waste management, and labor optimization
- Culinary degree or equivalent professional experience preferred
Job Duties
- Oversee all kitchen operations including menu concept design, recipe development, and execution for dining spaces and private events
- Recruit, train, mentor, and inspire back-of-house team fostering a culture of respect and culinary excellence
- Manage food and labor costs, inventory, vendor relationships, and budgeting to ensure kitchen profitability
- Maintain highest standards of food safety, sanitation, and kitchen organization in compliance with health regulations
- Collaborate with hotel leadership to curate special culinary events, pop-ups, and seasonal menus
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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