Executive Chef

Pyramid Global Hospitality; Burlington (MA); On-site; USD 110,000 - 120,000; Full time

Job summary

Pyramid Global Hospitality, a leading hospitality management company, is hiring at the Boston Marriott Burlington. The Executive Chef will oversee all food production for restaurants, functions, and other outlets, leading a culinary team, developing menus, and managing food and labor budgets.

The ideal candidate has a culinary degree and 3-5 years in a high-volume operation, with strong leadership, training, and adherence to safety standards.

Qualifications

• The ideal candidate holds a culinary degree and 3-5 years of progressive high-volume kitchen experience.
• Experience leading a culinary team and controlling food costs is essential.
• Ability to develop menus and ensure consistent quality and sanitation.

Responsibilities

• Oversee production and presentation of all food for outlets and functions.
• Lead BOH operations, supervise staff, and monitor department budgets.
• Develop menus, supply specifications, and recipes with the culinary team.
• Ensure food quality and sanitation standards meet company policy.

Skills

Culinary leadership

Menu development

Budgeting & P&L

Staff training

Education

Culinary degree

Job description

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands‑on approach focused on exceptional service, operational excellence, and long‑term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About Our Property

At the Boston Marriott Burlington, we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through. Find out today what a career with Pyramid Global Hospitality at the Boston Marriott Burlington can mean for you!

What You Will Have An Opportunity To Do

The Executive Chef is responsible for assisting with all food production including that used for restaurants, functions and other outlets. The Chef will work alongside the culinary team to lead and develop associates, develop menus, food purchase specifications and recipes. In addition, the Chef will supervise staff and monitor food and labor budget for the department. Most importantly, the Chef will lead a team to ensure professional food quality and strong sanitation standards are achieved.

What are we looking for?

Responsibilities

• Manage production, preparation and presentation of all food.
• Manage P&L costs
• Train all stations in a kitchen with new hires
• Lead by example to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
• Maintain Health and Safety standards set by company, local and regional government
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
• Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
• Assist in staff schedules, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as assist in disciplinary procedures when applicable
• Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
• Supervise and prep for banquet functions

The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation.

Requirements

• Plan and direct the functions of the administration and planning of all culinary and kitchen departments, to meet the daily needs of the operations.
• With the Director of Food & Beverage, clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e. restaurant, banquet rooms, kitchen, etc.)
• Ensure consistent presentation of foods and beverages.
• Implement effective control of food and labor costs among all sub-departments.
• Regularly review and evaluate the customer satisfaction of menus, daily specials, banquet services. Adjust foods and services to compete with changing market demands; ensure they are implemented in a timely manner.
• Assure that station guides are up to date, in good condition and being used. Responsible for quality of food, food handling personnel and professional work procedures.
• Responsible for food purchasing.
• Assign preparation levels based on projected business forecast
• Develop, implement, and monitor schedules for the operation, to achieve a profitable result.
• Create and nurture a hotel environment that emphasizes motivation, empowerment, teamwork, and a passion for providing service. Be readily available & approachable for all team members.
• Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extend professionalism and courtesy to guests.
• Able to work a flexible schedule, including evenings, weekends, and Holidays.

The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation.

Compensation

$110,000

$120,000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.