Executive Chef

Executive Chef As Executive Chef, you will be the creative force and operational architect behind our restaurant. You will design the menus, build the strength of the kitchen team, set the standards, and craft the culinary identity that defines our historic and unique Inn. This role blends modern luxury with boutique sensibility, elevating the restaurant to a true culinary destination. Culinary Vision & Menu Development Conceptualize and develop 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 trends. Design menus that go far above standard hotel fare, with ingredient‑driven, story‑rich dishes that surprise and delight and are visually stunning. Develop and oversee all food and beverage offerings across the property, including in‑room dining, banquet and event catering, and bar menu pairings. Build relationships with local farms, fisheries, artisan producers, and specialty purveyors to ensure the highest quality ingredients. Create seasonal menu rotations, limited‑time experiences, chef's table dinners, tasting menus, collaboration pop‑ups, and holiday programming. Collaborate closely with the bar and beverage team to ensure the cocktail program, wine list, and non‑alcoholic offerings complement and elevate the food. Kitchen Operations & Excellence Design and oversee the full kitchen operation from day one, including kitchen layout, equipment selection, workflow systems, and opening procedures. Manage food costs, labor costs, inventory, and vendor relationships with financial discipline and creative instinct. Implement and enforce the highest standards of food safety, sanitation, and regulatory compliance (NewHampshire health codes, ServSafe, allergen management). Develop and maintain standardized recipes, plating guides, and prep procedures to ensure consistency across every service. Leverage culinary technology and modern kitchen systems to increase efficiency, reduce waste, and track performance. Oversee banquet and event catering operations and deliver bespoke culinary experiences for private events, corporate functions, and hotel programming. Build and Lead a World‑Class Kitchen Team Recruit, hire, and retain a diverse, passionate kitchen team that reflects the creativity and energy of the lifestyle hospitality world. Design and deliver training programs that teach flavor philosophy, presentation standards, guest dietary needs, sustainability practices, and the “why” behind every dish. Foster a kitchen culture grounded in respect, mentorship, collaboration, and creative freedom. Conduct performance evaluations, provide coaching, and build career pathways from line cooks to sous chefs to future leaders. Collaborate cross‑functionally with Front of House, Guest Services, Sales, Marketing, and Events to deliver a seamless dining experience. Compensation Salary range: $110,000 - $125,000. Actual compensation is based on factors such as skill set, years of experience, certifications, and location. Equal Opportunity Employer Pyramid Global Hospitality is an equal‑opportunity employer. We celebrate diversity and are committed to an inclusive workplace for all employees. #J-18808-Ljbffr