Executive Chef

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At the Boston Marriott Burlington, we pride ourselves on being the best employer in the area. Our culture, full benefit plans—including 401k with a company match—and lucrative bonus programs set us apart. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for their success. We believe each team member plays a key part in delivering outstanding service and memorable guest experiences.

About the role

The Executive Chef is responsible for assisting with all food production, including that used for restaurants, functions, and other outlets. The Chef will work alongside the culinary team to lead and develop associates, develop menus, food purchase specifications, and recipes. Additionally, the Chef will supervise staff and monitor the food and labor budget for the department. Most importantly, the Chef will lead a team to ensure professional food quality and strong sanitation standards are achieved.

Responsibilities

• Manage production, preparation, and presentation of all food.
• Manage P&L costs.
• Train all kitchen stations with new hires.
• Lead by example to deliver effective and efficient dining experiences by overseeing back-of-house (BOH) operations, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedures.
• Maintain health and safety standards set by the company, local, and regional government.
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business.
• Influence processes to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served.
• Assist in staff schedules, kitchen setup/breakdown, production, prep completion, and ensure staff wear proper uniforms; assist in disciplinary procedures when applicable.
• Instill teamwork and synergy between front- and back-of-house staff through proper communication; delegate tasks to ensure smooth service and kitchen operations.
• Supervise and prep for banquet functions.
• Plan and direct the administration and planning of all culinary and kitchen departments to meet daily operational needs.
• With the Director of Food & Beverage, clearly describe, assign, and delegate responsibility and authority for the operation of various food and beverage sub-departments (e.g., restaurant, banquet rooms, kitchen).
• Ensure consistent presentation of foods and beverages.
• Implement effective control of food and labor costs among all sub-departments.
• Regularly review and evaluate customer satisfaction of menus, daily specials, and banquet services; adjust to compete with changing market demands.
• Ensure station guides are up to date, in good condition, and being used.
• Oversee food quality, food handling personnel, and professional work procedures.
• Manage food purchasing.
• Assign preparation levels based on projected business forecasts.
• Develop, implement, and monitor schedules for operations to achieve profitable results.
• Create and nurture a hotel environment that emphasizes motivation, empowerment, teamwork, and a passion for service.
• Be readily available and approachable for all team members.
• Take proactive approaches when dealing with guest concerns; follow property-specific second effort and recovery plans.
• Always extend professionalism and courtesy to guests.
• Able to work a flexible schedule, including evenings, weekends, and holidays.

Requirements

• Culinary degree.
• 3–5 years of progressive experience in a quality, high-volume operation.

Benefits

• Full benefit plans, including 401k with company match.
• Lucrative bonus programs.

Pay

$110,000 – $120,000