Executive Chef

Pyramid Global Hospitality•Boston, MA

1d•Onsite

About The Position

Pyramid Global Hospitality is seeking a visionary Executive Chef to lead the culinary direction of a brand-new restaurant concept within the Wyndham Boston Beacon Hill, which is transforming into a lifestyle brand Tapestry by Hilton in 2027. This is a unique opportunity to build a culinary destination from the ground up, defining the menu, building the team, and establishing the identity of a restaurant that aims to be a cultural gathering place and a neighborhood destination. The role requires a chef who understands the importance of ingredient-driven, story-rich dishes, seasonal menus, and a cohesive dining experience that rivals the best independent restaurants. The Executive Chef will be responsible for all aspects of kitchen operations, including menu development, financial management, food safety, team leadership, and catering for events, all while embodying the company's 'People First' culture and core values of personal development, community, and team success.

Requirements

7+ years of progressive culinary experience, with at least 3 years as an Executive Chef, Chef de Cuisine, or equivalent leadership role in a high-volume, full-service hotel or upscale restaurant environment.
Demonstrated success in menu development, culinary concept creation, and building a dining program that elevates guest experience and drives revenue.
Strong financial acumen with proven experience managing food and labor costs, budgets, P&L accountability, and vendor negotiations.
Deep knowledge of food safety regulations, HACCP, ServSafe certification (or ability to obtain), Massachusetts health codes, and allergen management protocols.
Exceptional leadership, communication, and team-building skills, you lead with vision and respect, not volume.
Experience managing kitchen operations for multiple outlets (restaurant, banquets, in-room dining, events).
Flexibility to work varied schedules, including weekends, holidays, evenings, and high-volume service periods as operational needs require.

Nice To Haves

Experience in a lifestyle, boutique, or design-forward hotel environment where the restaurant is a destination, not just a hotel amenity.
A track record of opening a new restaurant concept, leading a culinary rebrand, or participating in a hotel transformation where food and beverage was central to the brand identity.
Culinary degree from a recognized institution (equivalent hands-on experience valued equally, we care about what you've created, not just what's on paper).
Deep relationships with New England farms, fisheries, and artisan producers, or the network and drive to build them quickly.
A genuine passion for design, culture, sustainability, and the art of hospitality, you stay current on what the best chefs and boutique dining programs are doing globally.
Experience with modern culinary trends: hyper-local sourcing, zero-waste cooking, fermentation programs, plant-forward menus, and experiential dining formats (chef's counter, open kitchen, tableside finishes).
Bilingual or multilingual proficiency is a plus; our kitchen and our guests reflect the world.

Responsibilities

Conceptualize and develop the entire 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, think ingredient-driven, story-rich dishes that surprise and delight, plates that are as visually stunning as they are delicious, the kind of food people photograph, share, and remember.
Develop and oversee all food and beverage offerings across the property, including in-room dining, banquet and event catering, bar menu pairings, and any grab-and-go or lobby café concepts that align with the lifestyle brand.
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 that guests can taste and feel.
Create seasonal menu rotations and limited-time experiences, chef's table dinners, tasting menus, collaboration pop-ups, holiday programming, that keep the restaurant dynamic, relevant, and talked about.
Collaborate closely with the bar and beverage team to ensure the cocktail program, wine list, and non-alcoholic offerings complement and elevate the food, creating a cohesive, immersive dining experience.
Design and oversee the full kitchen operation from day one, including kitchen layout consultation, equipment selection, workflow systems, and opening procedures for the brand-new restaurant.
Manage food costs, labor costs, inventory, and vendor relationships with the financial discipline of a seasoned operator and the creative instinct of a culinary artist.
Implement and enforce the highest standards of food safety, sanitation, and regulatory compliance, including HACCP protocols, Massachusetts health codes, ServSafe standards, and allergen management.
Develop and maintain standardized recipes, plating guides, and prep procedures that ensure consistency across every service, every shift, every plate, without sacrificing creativity or the human touch.
Leverage culinary technology and modern kitchen systems to increase efficiency, reduce waste, and track performance, while keeping the soul and craft of cooking at the center of everything.
Oversee all banquet and event catering operations, delivering bespoke culinary experiences for private events, corporate functions, and hotel programming that reinforce the lifestyle brand's reputation for excellence.
Recruit, hire, and retain a diverse, passionate kitchen team that reflects the creativity, energy, and cultural intelligence of the lifestyle hospitality world.
Design and deliver training programs that go beyond technical skills, teach your team to understand 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 real coaching, and build career pathways that develop line cooks into sous chefs, and sous chefs into future leaders.
Collaborate cross-functionally with Front of House, Guest Services, Sales, Marketing, and Events to deliver a seamless, integrated dining experience that feels effortless to the guest and intentional behind the scenes.