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Executive Chef

Posted November 17, 2021

DoubleTree by Hilton Hotel Boston - Bedford Glen
Bedford, MA
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About This Job

We are looking for a culinary superstar to lead our kitchen operation and collaborate with the hotel leadership team about creative ways to increase food and beverage revenue in an uncertain Covid climate. We offer an excellent benefit package, including medical, dental, vision, a matching 401k, company paid life insurance & short/long term disability and more, plus a great team of co-workers!

JOB OVERVIEW:  You will be responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.  You will also coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs; and review banquet event orders, working with the Director of Catering to ensure successful banquet functions.


  1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
  2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
  3. Establish the day's priorities and assign production and preparation tasks for staff to execute.
  4. Review banquet event orders and make note of any changes.
  5. Communicate both verbally and in writing to provide clear direction to staff.
  6. Take physical inventory of specified food items for daily inventory.
  7. Requisition supplies and ensure that they are received and stored correctly. Ensure quality of products received.
  8. Meet with the stewarding staff to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
  9. Ensure that staff report to work as scheduled; document any late or absent employees.
  10. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
  11. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  12. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
  13. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  14. Observe guest reactions and confer with service staff to ensure guest satisfaction.
  15. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
  16. Develop new menu items, test and write recipes.
  17. Assist Catering department with developing special menus for functions; meet with clients as requested.
  18. Review sales and food cost daily; resolve any discrepancies with the Director of Finance.
  19. Ensure that excess items are utilized efficiently.
  20. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff.  Reevaluate positions in the kitchen and make changes wherever necessary.
  21. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.  Prepare daily/weekly payroll reports.
  22. Comply with attendance rules and be available to work on a regular basis, including early mornings, nights and weekends as needed.

REQUIRED SKILLS AND ABILITIES:  Must have the ability to communicate in English.  Self-starting personality with an even disposition.  Maintain a professional appearance and manner at all times.  Can communicate well with guests.  Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.  Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.  Ability to work with all products and food ingredients involved.  Ability to operate, clean and maintain all equipment required in job functions.  Ability to plan and develop menus and recipes.  Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.  Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking.  Finger/hand dexterity in order to operate food machinery.  Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. 

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

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About this Employer

DoubleTree by Hilton Hotel Boston - Bedford Glen

44 Middlesex Turnpike
Bedford, MA 01730

(781) 275-5500

281 Room Hotel

At A Glance

Centrally located next to a range of businesses and nearby historic towns, this Bedford Glen hotel is set on 24 acres of wooded grounds, just 18 miles from Boston. Benefit from complimentary transportation within a five-mile radius and enjoy convenient proximity to three major highways.

Enjoy a comfortable and professional setting to catch up on work with complimentary WiFi throughout the hotel and a 24-hour business center. Situated close to a number of businesses and corporate parks, this Boston hotel presents over 13,000 sq. ft. of meeting space across 12 versatile rooms. Host a meeting in the fully equipped boardroom, or celebrate your next special event on the garden terrace or Grand Ballroom for up to 500 guests and let us help you with the planning.

Unwind in a spacious guest room and admire courtyard views, or upgrade to a suite and enjoy the extra space of a separate living area. Indulge with fresh, innovative cuisine in the cordial environment of SORA and feast on New England favorites while taking in spectacular garden views.