Executive Chef

Crescent Careers•Quincy, MA

16d

About The Position

Marriott Boston Quincy, managed by Crescent Hotels & Resorts, is seeking an Executive Chef to lead a diverse, high-volume culinary operation. The operation includes nearly 19,000 square feet of meeting and event space for banquets and catering; Hull & Mason, a signature restaurant serving breakfast, lunch, and dinner seven days a week; a lounge; a concierge lounge with daily breakfast and evening food presentations; mobile dining; and an associate cafeteria and family meals. The posting also describes annual food revenue of $5 million and total Food & Beverage revenue of $10 million. The Executive Chef will bring culinary creativity and consistency to the hotel’s dining experiences, develop appealing and profitable menus, and maintain high standards for food quality, presentation, and sanitation. The role leads and develops the culinary team through coaching, mentorship, training, accountability, and hands-on support. It also owns food cost, labor productivity, purchasing, inventory, and financial performance; plans and executes high-volume banquet events; and creates efficient systems that support food quality and profitability. The chef partners with Food & Beverage, Banquets, Sales, and hotel leadership to deliver seamless guest experiences.

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 as an Executive Chef 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 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 centered on communication, teamwork, and respect.
Lead by example with a visible presence and provide 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 quality food and a profitable operation.
Partner with Food & Beverage, Banquets, Sales, and hotel leadership to deliver seamless guest experiences.