Maple & Ash Boston Executive Chef at Maple Hospitality Group

Boston, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Mar, 26

Salary

130000.0

Posted On

17 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Management, Culinary Operations, Menu Development, Food Safety, Inventory Management, Financial Management, Communication, Training, Mentoring, Quality Control, Adaptability, Attention to Detail, Team Motivation, Customer Service, Hospitality

Industry

Hospitality

Description

Job Details Job Location: Maple & Ash Boston LLC - Boston, MA 02210 Position Type: Full Time Salary Range: $100,000.00 - $130,000.00 Salary Job Shift: Any Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Boston, New York and Miami, you'll find endless opportunities for growth, travel, and continuing education. Our culture is built on four core principles: Generosity: Always give more, exceed expectations. Excellence: Deliver exceptional work with unmatched expertise. Fun: Love what you do, laugh often, and enjoy the journey. Fail Fast: Learn from mistakes, adapt, and keep improving. What You Will Do: As the Executive Chef, you will be responsible for the overall success of the kitchen operation. Your key responsibilities include: Leadership and Management: Oversee and manage all kitchen staff, including sous chefs, line cooks,prep cooks and dishwashers. Mentor, train, and provide continuous career development and feedback to all team members. Participate in recruiting, hiring, and scheduling for the entire back-of-house team. Culinary Operations: Lead the daily kitchen operations, ensuring exceptional food quality and flawless service. Drive menu development and create innovative daily specials. Oversee daily food purchasing, inventory management, and prep production. Financial Management: Maintain strict control of food and labor costs to meet budgeted goals. Collaborate with the General Manager to manage the F&B budget and maximize profitability. Prepare and analyze financial reports and monthly forecasts. Control all aspects of BOH labor cost, food cost, and restaurant controllable profit. Quality & Safety: Ensure all kitchen hygiene and food safety standards are consistently met. Maintain the highest standards of quality in all dishes and ingredients. Communicate clearly and professionally with the management team and all staff. Qualifications What We’re Looking For 3+ years of Management experience High end level restaurant experience is a must Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff Strong passion and dedication to food, beverage, and hospitality Polished, professional and energetic approach management Ability to work well in a systems-driven environment Must be able to support, lead, and motivate staff. Ensure kitchen hygiene and food safety standards are met Ability to be adaptable and abide by the policies and values of the company Attention to detail and commitment to quality Physical Requirements This role requires physical stamina and the ability to work in a demanding kitchen environment. Candidates must be able to: Stoop, reach, bend, climb, and walk for extended periods. Perform repetitive upper extremity movements and fine motor coordination. Lift and move equipment or product up to 25 lbs. Be on your feet for extended periods in a hot, noisy, and fast-paced setting.

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Responsibilities

As the Executive Chef, you will oversee all kitchen operations, manage staff, and ensure exceptional food quality. You will also drive menu development and maintain financial control of food and labor costs.