Executive Chef II

Banners Kitchen & Tap; Boston (MA); On-site; USD 94,000 - 127,000; Full time

Job summary

Join a dynamic culinary team at one of Boston's premier sports bars, where creativity meets high-volume dining. As the Executive Chef, you'll lead a passionate kitchen staff, develop innovative menus, and ensure exceptional guest experiences. This role offers a unique opportunity to showcase your culinary expertise while working in a vibrant, fast-paced environment. With a focus on team development and operational excellence, you'll play a key role in shaping the future of this iconic venue. If you're ready to elevate your culinary career, this is the perfect opportunity for you.

Benefits

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days

Paid parental bonding leave

Tuition reimbursement

Friends-and-family discounts

Qualifications

• 3+ years as an Executive Chef in high-volume settings.
• Strong financial skills and experience with budgeting.

Responsibilities

• Hire and train kitchen and service teams.
• Maintain recipes and budgetary specifications.
• Prepare operational reports and compliance knowledge.

Skills

Culinary Leadership

Recipe Development

Food Cost Management

Team Training

Budget Management

Education

Culinary Arts Certificate

ServSafe Certification

Tools

Microsoft Office Suite

Point-of-Sale (POS) Systems

Job description

The opportunity

Delaware North’s Patina Restaurant Group is hiring an Executive Chef to lead the culinary team at Banners Kitchen and Tap, the largest sports bar in Boston. This is a high-impact role ideal for a visionary, organized, and creative chef with experience in high-end catering and high-volume casual à la carte dining.

We’re looking for a hands-on leader who can develop and inspire teams, deliver standout guest experiences, and bring artistic flair to a fast-paced, high-profile kitchen.

If you’re ready to take the next step with a global hospitality company, apply now and help define the future of Boston’s premier sports bar.

Pay

Minimum – Anticipated Maximum Base Salary: $94,100 – $127,000 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/

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What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Hire, train, and mobilize kitchen and service teams
• Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
• Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies

More about you

• Minimum three years’ experience as an Executive Chef in a high-volume industry-leading concept with 10 years’ culinary experience in established restaurants and catering companies
• Certificate or degree in Culinary Arts preferred but not mandatory; ServSafe and Food Safety Handler certifications helpful but not mandatory
• Strong financial and computer skills; experience working with and understanding of PLs and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
• Ability to work a flexible schedule to accommodate business needs
• Proven ability to lead team members clearly and concisely while positively influencing behavior and performance

Shift details

Holidays
Weekends
8 hour shift
10 hour shift
Event based
Overtime as needed

Source: Hospitality Online