Executive Chef
Property Name:
Wyndham Boston Beacon Hill
Job Title 
Executive Chef
Company Name: 
Wyndham Hotel Group
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,410 hotels worldwide. With iconic brands and hotel choices in every category from upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value.

Envision your career with one of the world's largest hospitality
companies.  With over 7,900 hotels, 145 Vacation Ownership Resorts,
200,000 rental units and more than 25,000 associates across six continents
you'll discover the rewards of working in an energetic environment with caring
colleagues.  As one of FORTUNE Magazine's Most Admired Companies, Wyndham
Worldwide is one family, one team of professionals who actively strive to
provide our customers and each other with our signature Count On Me! Service
promise.  It is a promise to be responsive, to be respectful in every way
and deliver a great experience for our guests and associates. The Wyndham Boston - Beacon Hill Hotel
has great views of the Charles River and the State House, this 304 room hotel
offers a full-service restaurant and lounge, 5,678-sq foot of meeting space and
an outdoor pool. Our employees enjoy a free meal when working, and
discounted hotel rooms throughout the company.  We are a couple of blocks
away from public transportation.

Currently, we are searching for an Executive Chef to join our team.  This position is responsible for overseeing the culinary operation of this property. The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.  He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.  The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

will include but not be limited to:

  • Oversee and supervise culinary staff including
    staffing, training, coaching, and performance management.
  • Lead highly interactive sessions including team builds,
    competitions, and chef's dinners.
  • Present ideas to potential clients.
  • Active in the community hosting food & wine events,
    creating custom designed events - very high touch.
  • Use market research/trends to develop new products and
    menu design.
  • Make changes that respond to the market place and to
    guest needs.
  • Work in support of team goals and measures
    effectiveness through the food and beverage profit and service performance
    of the resort.
  • Responsible for the financial management of the
    culinary operation.
  • Maintain a clean and sanitary environment in compliance
    with all local and state health codes while also monitoring sanitation
    practices to ensure that employees follow standards and regulations.
  • Inspect supplies, equipment, or work areas to ensure
    conformance to established standards.
  • Ensures that all dishes are prepared and presented in
    accordance with standard recipes and plate presentations.
  • Supervise activities in the kitchen including all food
    preparation and ware washing.
  • Develop and manage annual food & beverage budget.
  • Flexible work schedule to mirror the business needs.
  • Ensure compliance with federal, state, local and
    company health, safety, sanitation and alcohol awareness standards.
  • Monitor and develop team member performance to include,
    but not limited to, providing supervision, conducting counseling and
    assisting with evaluations, training, scheduling and assigning work and
    delivering recognition and reward.



  • Certificate or a degree through a
    recognized educational institute of culinary art.
  • Minimum 2 years of experience as Assistant Executive Chef at a world class quality property with a minimum of
    5 years of cooking experience.



  • Excellent culinary knowledge of trends
    and skills, local market and culinary leaders with exceptional creativity.
  • Outstanding management, organization,
    communication and leadership skills.
  • Extensive menu development and budget
    preparation experience.
  • Ability to successfully coordinate staff
    in a high volume, time sensitive environment.
  • Strong knowledge of P&L, food and
    labor costs and menu costing.
  • Demonstrated leadership - Proven ability
    to effectively lead and train a diverse workforce.
  • Willingness to set a high standard in
    the kitchen through leading by example.
  • Preferred experience in both hotel and
    independent restaurant experience.
  • Must have experience in running a
    banquet operation.
  • Required creativity and culinary flair
    of contemporary a la cart cooking.
  • High-end catering experience preferred.
  • Approaches all encounters with guests
    and associates in an attentive, friendly, courteous, and service-oriented
  • Fosters relationships and a positive
    climate to build effective teams that are committed to organizational
    goals and initiatives; demonstrates flexibility in approach and vision.
  • Maintain sanitation procedures and
    organization of work area adhering to all OSHA and local health department
  • Ability to develop and maintain
    effective operating and control processes designed to attain maximum
    operating efficiency while ensuring adherence to established operating