Executive Chef — Menu Innovation & Team Leadership

HHM Hotels; Boston (MA); On-site; USD 90,000 - 110,000; Full time

Job summary

HHM Hotels in Boston is seeking an Executive Chef to lead the kitchen operations, ensuring top-notch guest experiences, sustainability, and food quality. You will guide menu development, oversee production, and mentor culinary teams while maintaining brand standards.

The role requires a degree in Culinary Arts or equivalent and 1–2 years of Executive Chef experience, with the ability to work holidays and weekends. This on-site leadership position offers growth into regional culinary leadership.

Qualifications

• Degree or certificate in Culinary Arts.
• 1–2 years of Executive Chef experience.

Responsibilities

• Interview, select, train, schedule, coach and support kitchen staff.
• Set priorities and assign production and prep tasks.
• Review daily menus, banquet orders, and inventory.
• Purchase and store supplies; coordinate with purchasing and storeroom.
• Ensure quality of received products and adherence to recipes.
• Oversee equipment needs and sanitation standards.
• Ensure proper posting of recipe cards, production schedules, and plating guides.
• Develop new menu items and write recipes.
• Monitor guest satisfaction and provide feedback to service staff.
• Conduct kitchen walkthroughs and address deficiencies.
• Assist catering with special menus for events.
• Review sales and food cost daily and optimize utilization.

Skills

Culinary arts degree

Executive chef experience

Education

Culinary Arts degree or certificate

Job description

HHM Hotels in Boston is seeking an Executive Chef to lead the kitchen operations, ensuring top-notch guest experiences, sustainability, and food quality. You will guide menu development, oversee production, and mentor culinary teams while maintaining brand standards.

The role requires a degree in Culinary Arts or equivalent and 1–2 years of Executive Chef experience, with the ability to work holidays and weekends. This on-site leadership position offers growth into regional culinary leadership.