Executive Chef

Visionary Culinary Leader

The Hanover Inn seeks an Executive Chef who can bring its vision to life. Our vision is to transform the hotel dining experience into a culinary destination, blending modern luxury with boutique warmth and a deep connection to local New England ingredients and global culinary trends.

• Conceptualize and develop restaurant menus from scratch, creating a culinary identity that reflects the Inn's heritage and local flavors.
• Create a range of dishes that are both visually stunning and delicious, ensuring they are memorable and shareable.
• Build strong relationships with local suppliers to source high-quality, fresh ingredients and create a genuine farm-to-table narrative.
• Develop seasonal menu rotations, chef's table dinners, and limited-time experiences that keep the restaurant dynamic and talked-about.
• Collaborate with the bar and beverage teams to ensure the cocktail program, wine list, and non-alcoholic offerings complement and enhance the food.

Kitchen Operations & Excellence

• Design and oversee the full kitchen operation, including kitchen layout, equipment selection, workflow systems, and opening procedures for the new restaurant.
• Manage food costs, labor costs, inventory, and vendor relationships with financial discipline and creative culinary instincts.
• Implement and enforce the highest standards of food safety, sanitation, and regulatory compliance.
• Develop and maintain standardized recipes, plating guides, and prep procedures to ensure consistency and creativity.
• Leverage culinary technology and modern kitchen systems to increase efficiency, reduce waste, and track performance.
• Oversee all banquet and event catering operations, delivering bespoke culinary experiences that reinforce the Inn's reputation for excellence.

Recruit, Hire, and Lead a World-Class Kitchen Team

• Recruit, hire, and retain a diverse, passionate kitchen team that reflects the creativity, energy, and cultural intelligence of the lifestyle hospitality world.
• Design and deliver training programs that go beyond technical skills, teaching your team about flavor philosophy, presentation standards, guest dietary needs, sustainability practices, and the "why" behind every dish.
• Foster a kitchen culture rooted in respect, mentorship, collaboration, and creative freedom.
• Conduct meaningful performance evaluations, provide real coaching, and build career pathways that develop line cooks into sous chefs and future leaders.
• Collaborate cross-functionally with Front of House, Guest Services, Sales, Marketing, and Events to deliver a seamless, integrated dining experience that feels effortless to the guest and intentional behind the scenes.