Executive Chef

Pyramid Global Hospitality is a premier hospitality management company renowned for its expansive portfolio encompassing over 200 hotels and resorts, employing more than 18,000 associates across the United States, Caribbean, and Europe. With corporate offices strategically located in Boston, The Woodlands (Texas), and London, Pyramid Global Hospitality expertly blends a global scale with a dedicated, hands-on approach that prioritizes exceptional service, operational excellence, and the cultivation of long-term partnerships. Its comprehensive platform includes Benchmark Resorts & Hotels—an assortment of unique, independent luxury properties—Axiom Hospitality, their European hotel management arm, and PYRAMIDWORKS, which delivers integrated workplace and facilities services. This diversified model is tailored to meet multifaceted hospitality needs while maintaining a culture committed to people and innovative service delivery.

The Boston Marriott Burlington is a key property within the Pyramid Global Hospitality family known for setting the standard as the best employer in the Burlington, Massachusetts area. The hotel prides itself not only on its high-level service and distinctiveness but also on its vibrant team culture framed by core values emphasizing personal development, teamwork, and success. Employees benefit from comprehensive benefit plans, including a 401k with company matching and lucrative bonus programs, along with a work environment that champions respect, support, and growth opportunities. The culture here stresses genuine passion for service with the mission to create an engaging workplace where each team member contributes to unforgettable guest experiences. At Boston Marriott Burlington, the intent is to build a destination hotel that draws guests in with superior service rather than merely a place to pass through.

The Executive Chef at the Boston Marriott Burlington plays a pivotal role in leading culinary operations that encompass multiple food service outlets, including restaurants, events, and other dining venues within the hotel. This full-time role commands a salary in the range of $110,000 to $120,000 annually and offers an exciting opportunity to shape and elevate the culinary experience. The Executive Chef is charged with overseeing all aspects of food production—from management and preparation to presentation—and ensuring consistent quality while adhering to stringent health and safety standards. Key responsibilities focus on leadership and collaboration within the kitchen team, mentoring and developing staff, creating innovative menus, and managing food procurement and kitchen budgets.

In this leadership capacity, the Executive Chef is entrusted to establish operational procedures that guarantee efficiency while maintaining the highest standards of food quality and sanitation. This includes managing profit and loss costs, training kitchen staff and new hires, accommodating dietary needs and special requests, and overseeing banquet preparation and service. The role demands a proactive approach to maintaining excellent communication and synergy between the front and back of house teams to ensure smooth service and optimal guest satisfaction. The successful candidate not only supervises kitchen operations but also takes an active role in disciplinary procedures, schedule planning, and kitchen setup and breakdown, embodying the hotel’s commitment to professionalism and excellence.

Furthermore, the Executive Chef collaborates closely with the Director of Food and Beverage to delegate responsibilities across all food and beverage sub-departments, ensuring alignment with overall operational goals. The role requires continuous evaluation of service quality and guest satisfaction, adjusting menus and food services to meet evolving market demands while fostering an environment that motivates, empowers, and unites the culinary team around a passion for service.