Executive Chef

BENCHMARK; Burlington (MA); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Comprehensive health insurance

Retirement plans

Ongoing training and development opportunities

Employee rates on hotel stays

Local discounts

Job summary

BENCHMARK is seeking an Executive Chef to support the culinary team at the Boston Marriott Burlington. The ideal candidate will oversee food production for restaurants and functions, manage P&L costs, and maintain high standards of food quality and safety.

A Culinary degree and 3-5 years of experience in a high-volume kitchen are essential. The role requires strong leadership skills and the ability to work flexible schedules, including evenings and weekends.

Benefits include comprehensive health insurance, retirement plans, paid time off, and ongoing training opportunities.

Qualifications

• 3-5 years progressive experience in a high-volume kitchen.
• Strong leadership and communication skills are essential.
• Ability to work flexible schedules, including evenings and holidays.

Responsibilities

• Manage all food production for restaurants and functions.
• Train kitchen staff and oversee food quality.
• Maintain health and safety standards.

Skills

Leadership skills

Food cost control

Menu development

Communication skills

Education

Culinary degree

Job description

Job Overview

The Executive Chef will assist with all food production for restaurants, functions, and other outlets at the Boston Marriott Burlington, supporting the culinary team to lead and develop associates, develop menus, and oversee food and labor budget.

Responsibilities

• Manage production, preparation and presentation of all food.
• Manage P&L costs.
• Train all stations in the kitchen with new hires.
• Deliver effective and efficient dining experiences by overseeing BOH operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedures.
• 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.
• Influence processes to run an efficient kitchen while maintaining high food quality and controls for all dishes served.
• Assist in staff schedules, kitchen set up / break down, production prep completion, and staff uniform compliance, and assist in disciplinary procedures when applicable.
• Instill teamwork and synergy between front and back of house staff through proper communication and delegate tasks to ensure smooth service and kitchen operations.
• Supervise and prepare for banquet functions.

Qualifications

• 3-5 years progressive experience in a high-volume operation.
• Culinary degree.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Strong leadership and communication skills, ability to motivate and empower staff.
• Knowledge of food purchasing, labor cost control, and menu development.

Compensation

$90,000 - $100,000.

Benefits

Comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, employee rates on hotel stays, ongoing training and development opportunities.

EEO Statement

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 skill set, experience, certifications, and location.