Executive Chef

Pyramid Global Hospitality•Dartmouth, MA

1d•$110,000 - $125,000•Onsite

About The Position

Pyramid Global Hospitality is seeking an Executive Chef for The Hanover Inn, a historic property with a rich legacy dating back to 1780. The restaurant aims to be a destination in itself, moving beyond typical hotel dining to offer a curated, intentional, and lively experience. This includes seasonal menus, partnerships with local purveyors, a creative cocktail program, and meticulous attention to detail in atmosphere and presentation. The Executive Chef will be the creative force and operational architect, responsible for designing menus, building the kitchen team, setting standards, and crafting the culinary identity that blends modern luxury with boutique warmth and a connection to local New England ingredients and global trends. The role involves overseeing all food and beverage offerings, including in-room dining, banquets, and events, and building strong relationships with local suppliers. The Executive Chef will also design and oversee the full kitchen operation, manage costs, ensure food safety and sanitation, and lead a world-class kitchen team with a focus on respect, mentorship, and creative freedom. Collaboration with Front of House and other departments is essential for a seamless guest experience.

Requirements

Visionary Culinary Leader
Creative force and operational architect behind the restaurant
Ability to design menus, build kitchen team strength, set standards, and craft culinary identity
Blend modern luxury and boutique sensibility
Elevate restaurant above standard hotel offering
Position restaurant as a true culinary destination
Experience in ingredient-driven, story-rich dishes
Experience in developing and overseeing all food and beverage offerings
Experience building strong relationships with local farms, fisheries, artisan producers, and specialty purveyors
Experience creating seasonal menu rotations and limited-time experiences
Experience collaborating with bar and beverage teams
Experience designing and overseeing full kitchen operations
Experience managing food costs, labor costs, inventory, and vendor relationships
Experience implementing and enforcing food safety, sanitation, and regulatory compliance
Experience developing and maintaining standardized recipes, plating guides, and prep procedures
Experience leveraging culinary technology and modern kitchen systems
Experience overseeing banquet and event catering operations
Experience recruiting, hiring, and retaining a diverse, passionate kitchen team
Experience designing and delivering training programs
Experience fostering a kitchen culture rooted in respect, mentorship, collaboration, and creative freedom
Experience conducting performance evaluations and providing coaching
Experience building career pathways for team members
Experience collaborating cross-functionally with Front of House, Guest Services, Sales, Marketing, and Events

Nice To Haves

Modern luxury and boutique sensibility
Deep connection to local New England ingredients and global culinary trends
Visually stunning plates
Genuine farm-to-table narrative
Chef's table dinners, tasting menus, collaboration pop-ups, holiday programming
Cohesive, immersive dining experience
Kitchen layout consultation
Equipment selection
Workflow systems
Opening procedures for a brand-new restaurant
Financial discipline of a seasoned operator
Creative instinct of a culinary artist
New Hampshire health codes
ServSafe standards
Allergen management
Consistency across every service, every shift, every plate
Culinary technology and modern kitchen systems
Bespoke culinary experiences
Creativity, energy, and cultural intelligence of the lifestyle hospitality world
Teaching flavor philosophy, presentation standards, guest dietary needs, sustainability practices, and the 'why' behind every dish
Toxic kitchen culture is over
Seamless, integrated dining experience that feels effortless to the guest and intentional behind the scenes

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.
Design menus that go above standard hotel fare, creating ingredient-driven, story-rich dishes that surprise and delight, with visually stunning and delicious plates.
Develop and oversee all food and beverage offerings across the property, including in-room dining, banquet and event catering, along with bar menu pairings.
Build strong relationships with local farms, fisheries, artisan producers, and specialty purveyors to ensure the highest quality ingredients and a genuine farm-to-table narrative.
Create seasonal menu rotations and limited-time experiences, chef's table dinners, tasting menus, collaboration pop-ups, and holiday programming.
Collaborate closely with the bar and beverage team to ensure the cocktail program, wine list, and non-alcoholic offerings complement and elevate the food.
Design and oversee the full kitchen operation from day one, including kitchen layout consultation, equipment selection, workflow systems, and opening procedures.
Manage food costs, labor costs, inventory, and vendor relationships.
Implement and enforce the highest standards of food safety, sanitation, and regulatory compliance, including New Hampshire health codes, ServSafe standards, and allergen management.
Develop and maintain standardized recipes, plating guides, and prep procedures.
Leverage culinary technology and modern kitchen systems to increase efficiency, reduce waste, and track performance.
Oversee all banquet and event catering operations, delivering bespoke culinary experiences for private events, corporate functions, and hotel programming.
Recruit, hire, and retain a diverse, passionate kitchen team.
Design and deliver training programs that focus on technical skills, 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.
Conduct meaningful performance evaluations, provide coaching, and build career pathways for team members.
Collaborate cross-functionally with Front of House, Guest Services, Sales, Marketing, and Events to deliver a seamless, integrated dining experience.