Job Description

We are seeking an Executive Chef with hotel and/or banquet experience to lead a culinary team for a full-service hotel and conference center located 45 minutes north of Boston. This position oversees all kitchen operations, including event catering and daily restaurant service.

As an Executive Chef, you will oversee all kitchen operations, communicate daily with senior management on planning, staffing, and internal procedures, and play a key role in menu development and execution. This position involves managing inventory, maintaining a clean and organized kitchen, and ensuring every dish meets the highest standards of quality and presentation. Additionally, you will assist in hiring, training, and coaching the culinary team to foster a culture of excellence and growth.

This role also presents an excellent opportunity for a Senior Sous Chef ready to take the next step in their career and gain executive-level experience.

Qualifications

• College degree or certification in culinary field/hospitality field preferred
• Minimum of 5 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
• Knowledge of a variety of culinary techniques and cuisines
• Strong leadership skills with the ability to motivate and inspire a team
• Excellent communication skills, both verbal and written
• Ability to manage inventory, including ordering and receiving products
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Understanding of food safety and sanitation guidelines and regulations

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