Executive Chef: Creative Menus & Team Mentorship

BENCHMARK; Burlington (MA); On-site; USD 75,000 - 85,000; Full time

Job summary

Pyramid Global Hospitality in the United States is seeking a Chef de Cuisine to lead our culinary team in a high-volume setting. This hands-on leader will develop creative, seasonal menus, mentor kitchen staff, and ensure safe, efficient operations in a fast-paced hotel restaurant.

The ideal candidate has a culinary degree or professional training, extensive experience in busy kitchens, strong organizational and communication skills, and a commitment to food safety and guest service.

Qualifications

• Passionate about developing a culinary team and mentoring staff.
• Experience as a cook in a high-volume kitchen with leadership.
• Full knowledge of state health codes and Eco-Sure reporting.
• Active Food Handler certification is a plus; training provided.
• Strong organizational and time-management skills.
• Ability to work independently and handle high-volume service.

Responsibilities

• Serve as the face of the restaurant in the hotel and community.
• Create, cost, and implement seasonal menus.
• Attract, retain, and mentor culinary talent.
• Complete daily ordering using current par levels.
• Collaborate with Restaurant Manager to exceed guest expectations.
• Train kitchen team on menus and daily specials.
• Conduct daily kitchen walk-throughs and improve cleanliness.
• Attend weekly F&B and leadership meetings.
• Set example for culinary team.
• Manage costs and analyze profitability.
• Knowledge of food allergens and handle allergies with urgency.
• Ensure prep sheets are updated and used.
• Oversee nightly cleaning and organize dish area.

Skills

Leadership

High-volume kitchen

Food safety knowledge

Staff mentorship

Time management

Communication

Education

Culinary degree or professional culinary training

Job description

Pyramid Global Hospitality in the United States is seeking a Chef de Cuisine to lead our culinary team in a high-volume setting. This hands-on leader will develop creative, seasonal menus, mentor kitchen staff, and ensure safe, efficient operations in a fast-paced hotel restaurant.

The ideal candidate has a culinary degree or professional training, extensive experience in busy kitchens, strong organizational and communication skills, and a commitment to food safety and guest service.