Maple & Ash Boston Executive Chef

Boston, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $77,800.00 - $107,100.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Continuing education opportunities

Travel opportunities

Job Description

Maple Hospitality Group is a distinguished culinary leader known for its commitment to delivering exceptional dining experiences. Led by celebrated restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, the group combines innovation, tradition, and passion to create iconic destinations that offer world-class culinary and service excellence. Based in Boston, MA, Maple Hospitality Group operates a series of high-end restaurants known for their impeccable food quality, sophisticated ambiance, and unmatched attention to detail. The organization prides itself on a culture built around four core principles: generosity, excellence, fun, and a mindset of learning from mistakes and constantly improving. As the group... Show More

Job Requirements

Ability to stoop, reach, bend, climb, walk
Forward bend of head/neck for countertop activities
Repetitive upper extremity movements
Grasp bilaterally
Fine motor coordination
Repetitive lifting
Ability to move equipment and/or product up to 25 lbs
Complete position requirements in a hot, noisy, fast-paced environment
Ability to handle a variety of equipment safely
Must be able to be stationary for extended periods of time

Job Qualifications

3+ years of management experience
High-end level restaurant experience
Strong written and verbal communication skills
Strong passion and dedication to food, beverage, and hospitality
Polished, professional and energetic approach to management
Ability to work well in a systems-driven environment
Must be able to support, lead, and motivate staff
Ensure kitchen hygiene and food safety standards are met
Ability to be adaptable and abide by the policies and values of the company
Attention to detail and commitment to quality

Job Duties

Manage all sous chefs
Maintain food and labor costs
Maintain a friendly, caring and professional demeanor at all times in a fast paced environment
Run the line and ensure quality service
Daily food purchasing, inventory and prep production
Communicate regularly with the Director of Operations and Ownership to influence the strategy for the Food and Beverage operation in the short and long term
Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
Collaborate with the Director of Food and Beverage on all food and beverage division purchases to ensure operational costs are kept within the forecasted budget
Achieve budgeted revenues, control costs including labor, food, and maintenance, and maximize profitability related to operations
Participate and advise with recruiting, hiring, and training, and provide career development for all staff members
Provide leadership and feedback to CDC and Sous Chefs and conduct performance reviews for direct reports
Perform prep work and maintain quality standards
Communicate clearly with managers, kitchen and front of house staff
Schedule, mentor and manage line cooks, prep cooks, and dish staff
Menu development and creation of daily specials
Maintain and stay up to date on procedures and regulations
Perform other special projects or tasks as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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