Executive Chef

The Crescent Hotels Group; Quincy (MA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Vacation pay

Health insurance

Dental coverage

Vision coverage

Life insurance

Disability insurance

Free employee meals

Hotel discounts

Pet insurance

Identity protection

Job summary

Crescent Hotels & Resorts is seeking an Executive Chef for Marriott Boston Quincy. This role leads a high-volume culinary operation, including Hull & Mason restaurant, Banquets & Catering, Lounge, Concierge Lounge, and Mobile Dining.

You will own menu development, food cost control, and team leadership, mentoring future culinarians, while delivering exceptional dining experiences and strong financial performance in a fast-paced hotel environment.

Qualifications

• Previous Executive Chef experience in a hotel or banquet facility.
• Strong banquet and catering experience.
• Proven menu development and recipe costing skills.
• Excellent organizational and financial management.
• Passion for teaching and developing others.

Responsibilities

• Lead a high-volume culinary operation across multiple outlets.
• Develop menus balancing guest appeal, cost, and profitability.
• Oversee food cost, labor, purchasing and inventory.
• Mentor and coach culinary staff; foster teamwork.
• Partner with F&B, Banquets, Sales and leadership to ensure guest satisfaction.

Skills

Executive leadership

Banquet experience

Menu development

Food cost control

Team development

Education

High School

ServSafe Certification

Job description

Description

Big Operation. Bold Flavors. Exceptional Leadership.

We're looking for an Executive Chef who brings more than great culinary skills to the table. We want a leader who inspires teams, embraces creativity, thrives in a fast-paced environment, and understands that exceptional food and strong financial performance go hand in hand. At Marriott Boston Quincy, our culinary operation is anything but ordinary. With $5 million in annual food revenue, $10 million in total Food & Beverage revenue, and nearly 18,000 square feet of meeting and event space, you'll have the opportunity to lead a diverse, high-volume operation with plenty of room to make your mark.

WHAT YOU'LL BE LEADING

Our culinary operation offers variety, volume, and opportunity:

• Banquets & Catering: Nearly 19,000 square feet of meeting and event space hosting everything from intimate gatherings to large-scale galas and corporate events.
• Hull & Mason: Our signature restaurant, serving breakfast, lunch, and dinner seven days a week.
• Lounge: A vibrant setting for cocktails, casual dining, and social gatherings.
• Concierge Lounge: Daily breakfast and evening food presentations for our Marriott Bonvoy elite guests.
• Mobile Dining: Delivering quality, convenience, and a great dining experience to our hotel guests.
• Associate Cafeteria / Family Meal: Providing daily meals for the associates who make our hotel successful.

WHAT YOU'LL BRING TO THE TABLE

We're looking for a culinary leader who is equally comfortable creating an exciting menu, developing an emerging leader, executing a 500-person banquet, and reviewing a food cost report.

Culinary Excellence & Creativity

• Bring fresh ideas, creativity, and consistency to all of our dining experiences.
• Develop menus that balance guest appeal, culinary quality, operational efficiency, and profitability.
• Maintain exceptional standards for food quality, presentation, and sanitation.

Leadership & Team Development

• Build, coach, and inspire a culinary team that takes pride in its work.
• Develop future culinary leaders through hands‑on training, mentorship, and accountability.
• Foster a positive, collaborative kitchen culture where communication, teamwork, and respect are essential.
• Lead by example, with a visible presence and a willingness to roll up your sleeves when needed.

Business Acumen & Operational Excellence

• Take ownership of food cost, labor productivity, purchasing, inventory, and financial performance.
• Plan and execute high-volume banquet events with precision and consistency.
• Create efficient systems that support both outstanding food and a profitable operation.
• Partner with Food & Beverage, Banquets, Sales, and hotel leadership to deliver seamless guest experiences.

WHAT MAKES YOU A GREAT FIT

• Previous Executive Chef experience, preferably in a full‑service hotel or similarly complex culinary operation.
• Strong banquet and catering experience, including large‑scale event execution.
• Proven success in menu development, recipe costing, purchasing, inventory management, and food cost control.
• Strong organizational and financial management skills.
• A genuine passion for teaching, coaching, and developing others.
• The ability to balance strategic leadership with hands‑on operational support.
• A collaborative, solutions‑oriented approach and the confidence to lead change.

WHAT WE BRING TO THE TABLE

You'll join the team at Marriott Boston Quincy, managed by Crescent Hotels & Resorts, with the opportunity to lead a significant culinary operation and make a lasting impact on our team, our guests, and our business. We offer a comprehensive benefits package, including vacation, holiday and sick pay, medical, dental and vision coverage, company‑paid life insurance, short‑and long‑term disability insurance, complimentary associate meals, generous hotel discounts, pet insurance, identity protection, and more.

Qualifications

Previous experience as an executive chef at a hotel or banquet facility is required.

Behaviors

• Enthusiastic: Shows intense and eager enjoyment and interest (Preferred)
• Leader: Inspires teammates to follow them (Preferred)
• Innovative: Consistently introduces new ideas and demonstrates original thinking (Preferred)
• Thought Provoking: Capable of making others think deeply on a subject (Preferred)

Motivations

• Preferred: Peer Recognition: Inspired to perform well by the praise of coworkers
• Preferred: Goal Completion: Inspired to perform well by the completion of tasks
• Preferred: Self‑Starter: Inspired to perform without outside help
• Preferred: Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Education

• Technical/other training (Preferred)
• High School (Required)

Licenses and Certifications

• Preferred ServSafe Food Mgr Cert

Experience

• Required: 2 years: Previous experience as an executive chef at a hotel or banquet facility is required.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Source: Crescent Hotels & Resorts