Base: $80,400 - $96,250; bonus/equity: not specifi...
Onsite
Proven experience as executive chef
Hands-on cooking in fast-paced environment
Menu development and testing skills
Pyramid Global Hospitality seeks an Executive Chef for the Embassy Suites Boston/Waltham, emphasizing a People First culture and a commitment to employee development and diversity. The ideal candidate will possess strong culinary leadership skills and experience in menu development, staff training, and kitchen operations
Job Summary
The role involves preparing and cooking menu items for daily dining service and catered special events while ensuring high-quality food production.
Candidates will be responsible for developing creative menus that meet quality, budgetary, and dietary requirements while maintaining consistent presentation standards.
Pyramid Global Hospitality offers comprehensive benefits including health insurance, retirement plans, paid time off, and ongoing training opportunities.
Matching Summary
Match Score: 85
Pyramid Global Hospitality seeks an Executive Chef for the Embassy Suites Boston/Waltham, emphasizing a People First culture and a commitment to employee development and diversity. The ideal candidate will possess strong culinary leadership skills and experience in menu development, staff training, and kitchen operations.
Salary
Base: $80,400 - $96,250; Bonus/Equity: Not specified; Benefits: Comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, employee hotel rates
Skills & Requirements
Must-have
Proven experience as Executive Chef
Hands-on cooking in fast-paced environment
Menu development and testing skills
Inventory control and cost management
Staff scheduling and supervision
Food safety and sanitation compliance
Nice-to-have
Creative culinary approach
Passion for teaching culinary arts
Strong guest interaction skills
Team-oriented work environment
Experience with banquet events
Key Requirements
Proven experience as an Executive Chef or Head Chef
Ability to manage vendor relationships and purchasing budgets
Knowledge of food safety and sanitation regulations