Executive Chef - High-Volume Hotel & Banquet Leader

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

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.