Executive Chef

SkyBridge Luxury; Boston (MA); On-site; USD 120,000 - 160,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life and disability insurance

401(k) with employer matching

Paid holidays and vacation

Sick leave

Employee assistance programs

Tuition reimbursement

Job summary

SkyBridge Luxury seeks an Executive Chef for its Boston hotel to lead culinary production, dining services, and events with a focus on guest satisfaction and business performance.

The role emphasizes developing culinary leaders, engaging in service, and making sound financial decisions to shape a high-performing kitchen culture on-site in Boston, including evenings, weekends, and holidays as needed.

Qualifications

• Bachelor-level culinary leadership experience in hotel or related hospitality setting.
• Progressive culinary experience with 5+ years, including 2–3 years in supervisory roles.
• Experience coordinating banquet production and multiple dining/service functions.
• Strong understanding of menu costing, purchasing, forecasting, and labor planning.
• Demonstrated leadership, teamwork, and communication with culinary, service, and events teams.

Responsibilities

• Set expectations for food quality across services with tastings and coaching.
• Lead banquet planning from review to service, aligning staffing and timing.
• Develop chefs and kitchen teams through training and constructive feedback.
• Manage food and labor costs through forecasting, purchasing, and waste control.
• Collaborate with F&B and events to ensure service readiness and kitchen equipment needs.
• Maintain strict food-safety, sanitation, and allergen controls.

Skills

Culinary leadership

Menu costing

Staff development

Food safety

Banquet coordination

On-site readiness

Communication

Education

Culinary degree

Job description

Greater Boston, Massachusetts Area | Full time | On site

An Exceptional Opportunity

SkyBridge Luxury is representing a luxury hotel in Boston seeking an Executive Chef who brings equal strength to the plate, the team, and the business. This opportunity combines thoughtful hotel dining, distinctive private events, and the daily discipline required to deliver a consistently polished guest experience.

We are looking for a chef who enjoys developing other culinary leaders, remains engaged in service, and understands how preparation, communication, and sound financial decisions shape an exceptional kitchen culture.

Overview

The Executive Chef will lead hotel culinary production and coordinate the people, processes, and resources behind assigned dining services, banquets, and employee dining. Working closely with Food & Beverage leadership and culinary stakeholders, this leader will translate the property’s dining identity into reliable execution while supporting guest satisfaction and operating performance.

This is an opportunity for an established Executive Chef or an accomplished Executive Sous Chef whose responsibilities already demonstrate readiness for broader leadership.

Responsibilities

• Set clear expectations for food quality across assigned services, using tastings, service observation, and coaching to maintain consistency from preparation through presentation.
• Guide banquet execution from event review and menu planning through production and service, aligning staffing, dietary requirements, and timing with the guest experience.
• Develop chefs and kitchen teams through practical training, useful feedback, fair accountability, and an organized approach to daily communication.
• Manage food and kitchen labor performance through forecasting, thoughtful purchasing, recipe costing, yield management, and waste reduction without compromising quality.
• Partner with F&B and event leaders on menus and service readiness; lead stewarding and employee dining, coordinate kitchen equipment needs, and participate in scheduled hotel manager-on-duty coverage.
• Maintain disciplined food-safety practices, allergen controls, and sanitation, ensuring teams understand requirements and address issues promptly.

Ideal Candidate

Required Qualifications

• A culinary degree from a two-, three-, or four-year program.
• At least five years of progressive culinary experience in a hotel or related hospitality setting, with two to three years or more of direct supervisory responsibility.
• Experience coordinating banquet food production and more than one dining service or kitchen function, with clear examples of personal operating responsibility.
• Practical command of food preparation, menu costing, purchasing, and kitchen labor planning, with results that can be explained in context.
• A respectful leadership approach, the ability to coach other chefs, and clear communication with culinary, service, and event teams.
• Working knowledge of food-safety practices, sanitation, health-department requirements, and applicable liquor laws; ability to work on site in Boston, including evenings, weekends, and holidays as business requires.

Preferred Qualifications

• Experience in a luxury hotel or resort, particularly one operating to Forbes Travel Guide standards.
• Experience supervising union-represented kitchen teams and applying work rules constructively.
• Fine-dining or Michelin-recognized restaurant experience supported by broader hotel and banquet responsibilities.

Why Consider This Opportunity?

The role brings together culinary craft, chef development, and hotel leadership in one of the country’s established dining markets. It offers the opportunity to influence daily execution and help a team deliver food that feels considered, consistent, and connected to the occasion.

The benefits package includes medical, dental, and vision coverage; life and disability insurance; a 401(k) with employer matching; paid holidays, vacation, and sick leave; employee assistance; and educational opportunities or tuition reimbursement, subject to eligibility and plan terms. Additional leave is provided under applicable law and policy.

Work Setting

This active kitchen role sometimes requires extended hours and involves handling supplies and equipment, including lifting or moving up to 50 pounds occasionally and 20 pounds frequently, with or without reasonable accommodation.

Candidates must be authorized to work in the United States. SkyBridge Luxury welcomes qualified applicants of all backgrounds. Hiring decisions are based on job-related qualifications, and reasonable accommodation is available during the selection process.