Executive Chef

Horseshoe Bay Resort•Quincy, MA

17d•$84,000 - $105,000

About The Position

The Executive Chef will lead the culinary operation at Marriott Boston Quincy, a high-volume hotel operation with $5 million in annual food revenue, $10 million in total Food & Beverage revenue, and nearly 18,000 square feet of meeting and event space. The operation includes banquet and catering services, Hull & Mason signature restaurant, a lounge, a concierge lounge, mobile dining, and an associate cafeteria/family meal program. This role balances culinary creativity and guest experience with financial performance. The Executive Chef is responsible for developing menus, maintaining food quality and sanitation standards, building and developing the culinary team, managing food cost and labor productivity, overseeing purchasing and inventory, and executing large-scale banquet events. The chef partners with Food & Beverage, Banquets, Sales, and hotel leadership to deliver seamless guest experiences and a profitable operation.

Requirements

Previous Executive Chef experience, preferably in a full-service hotel or similarly complex culinary operation.
Strong banquet and catering experience, including large-scale event execution.
Proven success in menu development, recipe costing, purchasing, inventory management, and food cost control.
Strong organizational and financial management skills.
Passion for teaching, coaching, and developing others.
Ability to balance strategic leadership with hands-on operational support.
Collaborative, solutions-oriented approach and confidence to lead change.

Nice To Haves

Experience in a full-service hotel or similarly complex culinary operation.

Responsibilities

Bring fresh ideas, creativity, and consistency to all dining experiences.
Develop menus that balance guest appeal, culinary quality, operational efficiency, and profitability.
Maintain high standards for food quality, presentation, and sanitation.
Build, coach, and inspire the culinary team.
Develop future culinary leaders through hands-on training, mentorship, and accountability.
Foster a positive, collaborative kitchen culture focused on communication, teamwork, and respect.
Lead by example with a visible presence and hands-on operational support when needed.
Manage food cost, labor productivity, purchasing, inventory, and financial performance.
Plan and execute high-volume banquet events with precision and consistency.
Create efficient systems that support food quality and profitability.
Partner with Food & Beverage, Banquets, Sales, and hotel leadership to deliver seamless guest experiences.