Executive Chef

About the role

As Executive Chef, you will be the creative force and operational architect behind our restaurant. You will design the menus, build the strength of the kitchen team, set the standards, and craft the culinary identity that defines our historic and unique Inn.

Responsibilities

• Conceptualize and develop restaurant menu from scratch, creating a culinary identity that blends modern luxury with boutique warmth, seasonality, and a deep connection to local New England ingredients and global culinary trends.
• Create menus that go far above standard hotel fare, think ingredient-driven, story-rich dishes that surprise and delight, plates that are as visually stunning as they are delicious, the kind of food people photograph, share, and remember.
• Develop and oversee all food and beverage offerings across the property, including in-room dining, banquet and event catering, along with bar menu pairings.
• Create strong relationships with local farms, fisheries, artisan producers, and specialty purveyors to ensure the highest quality ingredients and a genuine farm-to-table narrative that guests can taste and feel.
• Develop and maintain seasonal menu rotations and limited-time experiences, chef's table dinners, tasting menus, collaboration pop-ups, holiday programming, that keep the restaurant dynamic, relevant, and talked about.
• Collaborate closely with the bar and beverage team to ensure the cocktail program, wine list, and non-alcoholic offerings complement and elevate the food, creating a cohesive, immersive dining experience.
• Design and oversee the full kitchen operation from day one, including kitchen layout consultation, equipment selection, workflow systems, and opening procedures for the brand-new restaurant.
• Manage food costs, labor costs, inventory, and vendor relationships with the financial discipline of a seasoned operator and the creative instinct of a culinary artist.
• Implement and enforce the highest standards of food safety, sanitation, and regulatory compliance, New Hampshire health codes, ServSafe standards, and allergen management.
• Develop and maintain standardized recipes, plating guides, and prep procedures that ensure consistency across every service, every shift, every plate, without sacrificing creativity or the human touch.
• Leverage culinary technology and modern kitchen systems to increase efficiency, reduce waste, and track performance, while keeping the soul and craft of cooking at the center of everything.
• Oversee all banquet and event catering operations, delivering bespoke culinary experiences for private events, corporate functions, and hotel programming that reinforce the Inn’s reputation for excellence.
• Build and lead a world-class kitchen team, recruiting, hiring, and retaining 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 to understand 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. The days of toxic kitchen culture are over. You build a team people want to be part of.
• Conduct meaningful performance evaluations, provide real coaching, and build career pathways that develop line cooks into sous chefs, and sous chefs into 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.

Qualifications

• Minimum of 10+ years of professional culinary experience, preferably in a high-end, multi-service restaurant setting.
• Proven ability to conceptualize and execute innovative, seasonal menus that align with local and global culinary trends.
• Experience in managing kitchen teams, implementing food safety protocols, and managing budgets.
• Strong understanding of New England cuisine and ingredients, with a passion for sustainability and local sourcing.
• Excellent communication and leadership skills, with the ability to inspire and motivate a team.
• Ability to work in a fast-paced, high-volume environment, with a focus on both quality and efficiency.
• Knowledge of culinary technology and modern kitchen systems, with experience in using these tools to enhance productivity and food quality.

Skills

• Exceptional culinary skills and creativity.
• Strong organizational and problem-solving abilities.
• Excellent interpersonal and leadership skills.
• Ability to manage multiple projects and priorities simultaneously.
• Experience with kitchen management software and systems.

Benefits

• Comprehensive health insurance.
• Retirement plans.
• Paid time off.
• On-site wellness programs.
• Local discounts.
• Employee rates on hotel stays.
• Ongoing training and development opportunities.

Pay

$110,000 - $125,000

Schedule

Full-time position.