Executive Chef

Highgate; Boston (MA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Fitness center

Corner Pantry

Job summary

Highgate, a leading real estate investment and hospitality management company, is seeking an Executive Chef in Boston to lead the hotel’s food production and F&B operations. The role emphasizes profitable food and labor cost control, top‑notch product quality, and staff development to meet corporate standards.

The Executive Chef will train staff, establish and enforce recipes and sanitation standards, and drive guest satisfaction through superior service and menu execution in a dynamic

Qualifications

• 2- to 4-year culinary degree with 5+ years of progressive experience in a hotel or related field.
• Experience supervising staff and managing F&B operations.
• Knowledge of health regulations and liquor laws.
• Long hours sometimes required.

Responsibilities

• Coordinate and supervise all aspects of the kitchen and food production areas.
• Develop and implement menus for outlets and events.
• Control food and labor costs while maximizing guest satisfaction.
• Train and develop departmental staff to company standards.
• Ensure compliance with SOPs and health regulations across all outlets.
• Oversee daily operations and respond to guest concerns promptly.

Skills

Menu development

Cost control

Staff training

Kitchen operations

Sanitation

Education

Culinary degree (2-4 years)

Job description

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward‑thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry‑leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Location

Located in Boston’s Back Bay neighborhood, we’re a 5‑minute walk from Prudential Center and three blocks from Fenway Park – home of the Boston Red Sox. The Charles River, Boston Commons, and many historical and cultural venues are within walking distance. Our hotel also features 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 SOP’s 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 a 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 levels 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.