Westin Boston Seaport District - Chef de Cuisine

Aimbridge Hospitality•Boston, MA

About The Position

The Chef de Cuisine leads the culinary operation and team, creating high-quality and consistent dining experiences while balancing culinary innovation with business needs. The role develops dishes for meals from breakfast through brunch, leads and trains kitchen staff, and builds relationships with resort members and guests by learning their names, preferences, and dietary needs. The Chef de Cuisine also maintains kitchen safety and cleanliness, oversees food quality and equipment checks, and manages inventory, costs, budgets, and reports. The position represents the culinary operation in guest-facing and public relations moments.

Requirements

High school diploma or equivalent.
3–5 years of experience as a Sous Chef or 1–3 years of experience as a Chef de Cuisine in quality restaurants.
Certified Food Manager certification, or ability to obtain it within 30 days.
Strong verbal and written communication skills.
Fluency in the workplace’s primary language(s).
Skill in kitchen operations, including safe equipment use, food preparation, and menu tastings.
Ability to lift and carry up to 50 pounds.
Critical-thinking, decision-making, basic math, and computer skills.
Ability to collaborate effectively across leadership levels.

Responsibilities

Create dishes and menus for meals from breakfast through brunch, using high-quality ingredients and flavors.
Lead, train, and inspire the kitchen team in cooking, preparation, and service, with attention to skill and safety.
Build relationships with resort members and guests by learning their names, preferences, and dietary needs.
Maintain a clean and safe kitchen, meet health inspection standards, ensure ingredients are fresh, and conduct daily equipment checks.
Manage budgets, inventory, costs, and reports to support a profitable culinary operation.
Interact with guests and members and serve as a public-facing representative of the culinary operation.