Executive Chef

Highgate Hotels, LP; Boston (MA); On-site; USD 100,000 - 120,000; Full time

Job summary

Hilton Boston Back Bay is managed by Highgate Hotels, LP, and seeks an Executive Chef to oversee all aspects of the hotel’s food production and delivery of high-quality service. You will lead a team, manage costs, and maintain standards across outlets.

The role requires extensive leadership, a culinary degree, and the ability to work long hours in a fast-paced hotel environment. Compliance with health regulations and SOPs is essential.

Qualifications

• A culinary degree and at least 5 years of progressive hotel kitchen experience.
• Experience supervising kitchen staff.
• Knowledge of F&B production techniques and health regulations.
• Ability to work long hours.
• Effective communication with staff and guests.

Responsibilities

• Coordinate and direct all kitchen operations and food production.
• Monitor and enforce SOPs, portions, recipes, and sanitation.
• Control food and labor costs while maximizing guest satisfaction.
• Train staff and conduct performance reviews.
• Collaborate with F&B leadership on menus and promotions.
• Ensure compliance with health department sanitation laws.
• Oversee daily operations, inventories, payroll and cost reporting.

Skills

Leadership

Communication

Staff supervision

Food cost control

Quality standards

Sanitation knowledge

Menu development

Training staff

Education

Culinary degree

Job description

Executive Chef

Requisition ID: 2026-79758

Category: Food and Beverage

Location: US-MA-Boston

Property: Hilton Boston Back Bay

Compensation: Yearly USD $100,000.00 – $120,000.00

Location

Located in Boston’s Back Bay neighborhood, 5‑minute walk from Prudential Center and 3 blocks from Fenway Park. The Charles River, Boston Commons, and many historical and cultural venues are within walking distance. The hotel has a fitness center and a Corner Pantry.

Overview

The Executive Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three‑meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Director of F&B to create and implement menus.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Coordinate, supervise and direct the Stewarding Department.
• Compute daily food cost.
• Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Direct and train all chefs to ensure adequate operation in all outlets.
• Create menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, receiving daily inventories, log‑on report and food cost report.
• Communicate to Engineering any physical maintenance problems.
• Assist catering sales on all special menus and price structures.
• Participate in required M.O.D. program as scheduled.

Qualifications

• A 2‑year, 3‑year or 4‑year culinary degree and at least 5 years of progressive experience in a hotel or related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work: Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service‑oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.