Maple & Ash Boston Executive Chef

MAPLE HOSPITALITY GROUP•Boston, MA

6d•$100,000 - $130,000

About The Position

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Boston, New York and Miami, you'll find endless opportunities for growth, travel, and continuing education. Our culture is built on four core principles: Generosity: Always give more, exceed expectations. Excellence: Deliver exceptional work with unmatched expertise. Fun: Love what you do, laugh often, and enjoy the journey. Fail Fast: Learn from mistakes, adapt, and keep improving. What You Will Do: As the Executive Chef, you will be responsible for the overall success of the kitchen operation. Your key responsibilities include: Leadership and Management: Oversee and manage all kitchen staff, including sous chefs, line cooks,prep cooks and dishwashers. Mentor, train, and provide continuous career development and feedback to all team members. Participate in recruiting, hiring, and scheduling for the entire back-of-house team. Culinary Operations: Lead the daily kitchen operations, ensuring exceptional food quality and flawless service. Drive menu development and create innovative daily specials. Oversee daily food purchasing, inventory management, and prep production. Financial Management: Maintain strict control of food and labor costs to meet budgeted goals. Collaborate with the General Manager to manage the F&B budget and maximize profitability. Prepare and analyze financial reports and monthly forecasts. Control all aspects of BOH labor cost, food cost, and restaurant controllable profit. Quality & Safety: Ensure all kitchen hygiene and food safety standards are consistently met. Maintain the highest standards of quality in all dishes and ingredients. Communicate clearly and professionally with the management team and all staff.

Requirements

3+ years of Management experience
High end level restaurant experience is a must
Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff
Strong passion and dedication to food, beverage, and hospitality
Polished, professional and energetic approach management
Ability to work well in a systems-driven environment
Must be able to support, lead, and motivate staff.
Ensure kitchen hygiene and food safety standards are met
Ability to be adaptable and abide by the policies and values of the company
Attention to detail and commitment to quality
Stoop, reach, bend, climb, and walk for extended periods.
Perform repetitive upper extremity movements and fine motor coordination.
Lift and move equipment or product up to 25 lbs.
Be on your feet for extended periods in a hot, noisy, and fast-paced setting.

Responsibilities

Oversee and manage all kitchen staff, including sous chefs, line cooks,prep cooks and dishwashers.
Mentor, train, and provide continuous career development and feedback to all team members.
Participate in recruiting, hiring, and scheduling for the entire back-of-house team.
Lead the daily kitchen operations, ensuring exceptional food quality and flawless service.
Drive menu development and create innovative daily specials.
Oversee daily food purchasing, inventory management, and prep production.
Maintain strict control of food and labor costs to meet budgeted goals.
Collaborate with the General Manager to manage the F&B budget and maximize profitability.
Prepare and analyze financial reports and monthly forecasts.
Control all aspects of BOH labor cost, food cost, and restaurant controllable profit.
Ensure all kitchen hygiene and food safety standards are consistently met.
Maintain the highest standards of quality in all dishes and ingredients.
Communicate clearly and professionally with the management team and all staff.