Executive Chef

Pyramid Global Hospitality•Boston, MA

2d•Onsite

About The Position

In 2027, we are not just opening a restaurant. We are launching a culinary destination inside one of Boston's most exciting hotel transformations. Our property is undergoing a full-scale reinvention into a lifestyle brand Tapestry by Hilton, and at the center of that vision is a brand-new restaurant concept built from the ground up, a space where modern luxury meets boutique soul, where every plate tells a story, and where dining becomes an experience guest never forget. We are looking for the culinary leader who will define that experience. This is not a role for someone who wants to execute an existing menu or maintain a kitchen that already runs itself. This is for the chef who has studied what the world's most celebrated boutique hotels did to their dining programs, who understands that a great restaurant can be the heartbeat of a lifestyle brand, and who has been waiting for the chance to build something extraordinary from scratch, with the full backing and infrastructure of Pyramid Global Hospitality's 230+ property portfolio. If you have ever looked at a hotel restaurant and imagined it as a cultural gathering place, a neighborhood destination, a stage for culinary artistry that rivals the best independent restaurants in the city, keep reading. This role was written for you. The Vision: A Restaurant That Becomes the Destination The era of forgettable hotel dining is over. Today's luxury travelers and discerning locals demand more. They want menus that reflect place and season, ingredients that tell a story, presentations that feel like art, and an atmosphere that makes them want to come back, not because they are staying at the hotel, but because the restaurant itself is worth the trip. Our 2027 transformation will position this brand-new restaurant at the intersection of modern luxury, boutique intimacy, and culinary innovation. We are building a dining experience that feels curated, intentional, and alive, a place where the menu changes with the seasons, where local purveyors are partners, where the cocktail program and the kitchen speak the same creative language, and where every detail, from the table settings to the plating, reflects a commitment to excellence that goes far above standard. We need an Executive Chef who does not just understand this vision, but who can bring it to life. About Pyramid Global Hospitality Pyramid Global Hospitality is a people-first company managing over 230 properties worldwide. We are dedicated to creating a supportive, inclusive work environment that fosters diversity, growth, and wellbeing. We offer comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and employee rates on hotel stays, plus ongoing training and development to help you build a career that matches your ambition. About Property Our hotel is a 304-room property currently in transition to a lifestyle brand, with eight versatile meeting spaces totaling 5,678 sq ft, located in one of Boston's most historic and culturally rich neighborhoods. Our team lives by Core Values centered on personal development, community, and the genuine success of every team member. As part of our lifestyle brand transition, we are building a brand-new restaurant from the ground up, designed to be a signature destination for hotel guests and the local community alike. This is not a renovation. This is a blank canvas. Your Role: Visionary Culinary Leader As Executive Chef, you will be the creative force and operational architect behind our new restaurant. You will design the menus, build the kitchen team, set the standards, and craft the culinary identity that defines our lifestyle brand. This is where artistry meets execution, where a chef becomes a brand builder. You will bring a blend of modern luxury and boutique sensibility to every aspect of the dining experience, elevating our restaurant above the standard hotel offering and positioning it as a true culinary destination.

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.