Executive Chef: Scale-Up, Multi-Outlet Hospitality Leader

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

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.