Seeking Chef for Luxury Boutique Hotel in New Hampshire’s Lakes Region!
We are seeking a passionate, creative, and experienced Head Chef to lead the culinary operations of a refined tavern and a thoughtfully curated private event space. Rooted in seasonal, ingredient-driven modern American cuisine, this role is ideal for a chef who combines high-level culinary execution with strong leadership and operational management.
The ideal candidate will bring vision, discipline, and consistency to all areas of kitchen operations—from menu development to team leadership and financial oversight. Specific location and client details will be shared with qualified candidates during the interview process.

REQUIREMENTS

• Proven experience in a senior culinary leadership role
• Exceptional leadership, team-building, and mentoring skills
• Strong collaboration skills: work closely with the President/CEO and F&B Manager to align culinary strategy with broader business goals
• Excellent communication and organizational abilities
• Adaptability and flexibility: ability to manage multiple dining concepts, catering demands, and changing guest needs
• In-depth knowledge of food safety and sanitation regulations

PREFERRED QUALIFICATIONS

• Familiarity with New England’s local and seasonal ingredients; a willingness to research and source regionally
• A degree in Culinary Arts or equivalent professional training
  Experience in luxury hospitality, boutique hotels, or high-end dining environments
  Job Type: Full-time
  Expected hours: 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off

Work Location: In perso

• Menu Development & Culinary Innovation

Design and execute seasonal, modern American menus in collaboration with the F&B Manager. Menus must reflect creativity, quality, and accommodate a range of dietary preferences.

• Kitchen Leadership & Team Management

Lead, inspire, and manage the kitchen team to ensure excellence in execution, consistency in quality, and a strong kitchen culture.

• Prep & Execution of Meals

Ensure all mise en place is properly organized and executed daily. Oversee and participate in meal preparation and plating to uphold quality and consistency during service.

• Operational & Financial Management

Oversee food costing, inventory control, and kitchen budgets. Maintain profitability without compromising culinary standards.

• Execution of Service

Maintain a strong presence during service, ensuring that all meals meet the highest quality standards in presentation, flavor, and timing.