Executive Chef | High Volume, Multi Unity Property | Boston

One Haus; Boston (MA); On-site; USD 153,000 - 187,000; Full time

Benefits offered by this job

Base salary up to $170,000

15% bonus opportunity

15 days PTO + closure time

401(k)

Full relocation assistance

Job summary

One Haus in the Greater Boston Area seeks an Executive Chef to lead a large-scale culinary operation, overseeing multiple outlets and a sizeable team. The role demands a balanced focus on culinary vision, guest experience, and financial stewardship in a fast-paced setting.

The ideal candidate has 5–10 years of Executive Chef experience in high-volume environments, with a proven ability to manage diverse concepts, drive innovation, and maintain operational excellence.

Qualifications

• 5–10 years of Executive Chef experience in a large, high-volume operation.
• Experience overseeing multiple culinary outlets or concepts within one property.
• Proven leadership of large teams and senior culinary leaders.
• Strong background in elevated dining and high-end catering.
• Excellent financial and operational acumen.
• Creative and innovative culinary perspective.
• Stable career history with demonstrated longevity.
• Confident leadership presence and strong communication skills.
• Hands-on mentality with ability to move between strategy and day-to-day operations.

Responsibilities

• Set the culinary vision across multiple outlets and events.
• Oversee a large culinary team and ensure consistency across concepts.
• Balance guest experience with labor, food cost, budgeting, and forecasting.
• Lead operational execution in a high-volume hospitality environment.

Skills

Executive leadership

High-volume operation

Budgeting & cost control

Labor management

Guest experience improvement

Strategic vision & culinary direction

Communication

Vendor & supplier relations

Stability in career

Job description

A premier hospitality organization is seeking an accomplished Executive Chef to lead a large-scale, complex culinary operation in the Greater Boston Area.

This is a significant leadership role overseeing a high-volume, multi-faceted food and beverage program that ranges from elevated à la carte dining and premium experiences to high-end catering and large-scale service. The operation is established, incredibly busy, and supported by a strong culinary leadership team.

This is not a traditional Executive Chef position where the majority of the day is spent behind the line. This person will oversee multiple culinary leaders and a large team while remaining highly engaged in the day-to-day operation. They will be responsible for setting the culinary vision, developing their team, maintaining consistency across multiple areas of the business, and continuing to elevate an already successful program.

The right person needs to understand scale. They should be equally comfortable discussing culinary innovation and guest experience as they are labor, food cost, budgeting, forecasting, and operational execution.

What We're Looking For:

• 5-10 years of Executive Chef experience in a large, high-volume operation
• Experience overseeing multiple culinary outlets or concepts within one property
• Proven leadership of large teams and senior culinary leaders
• Strong background in elevated dining and high-end catering
• Excellent financial and operational acumen
• Creative and innovative culinary perspective
• Stable career history with demonstrated longevity
• Confident leadership presence and strong communication skills
• Comfortable operating in a highly visible, fast-paced environment
• Hands-on mentality with the ability to move seamlessly between strategic leadership and day-to-day operations
• Experience in complex hospitality environments such as large hotels, resorts, casinos, clubs, catering operations, or other high-volume properties preferred
• Base salary up to $170,000
• 15% bonus opportunity
• Annual increase eligibility
• 15 days PTO plus additional scheduled closure time
• 401(k)
• Full relocation assistance available

This is a unique opportunity for a seasoned culinary leader to step into an established operation with a strong culture and talented team already in place. The goal isn't to come in and reinvent everything—it's to understand what's working, build on it, and take the culinary program to its next level.