Summary The Executive Chef is responsible for supporting the Director of Culinary in overseeing and leading the culinary operations across B-Hospitality locations, with flexibility to work between properties primarily focusing on Cambridge, supporting restaurant, and catering operations in accordance with company standards. This position will assist in menu development, planning and execution, kitchen staff leadership and development, maintaining food quality and safety standards, ensuring efficient kitchen operations, and supporting the overall financial performance of the culinary departments across locations.

Responsibilities

- Assist in the development, implementation, and maintenance of menus across locations that meet the needs and preferences of each establishment's clientele while maintaining budgeted food costs and consistent culinary standards.

- Plan, coordinate, and supervise the preparation and presentation of all food items across locations, ensuring B-Hospitality quality standards are consistently met and exceeded.

- Review daily menu specials and banquet event orders with the Chef de Cuisine or Lead at each location to ensure proper preparation, coordination, and execution.

- Lead, manage, and train kitchen staff, fostering teamwork, collaboration, and a positive, productive work setting in accordance with B-Hospitality standards.

- Ensure all kitchen equipment is properly maintained, cleaned, and operated in compliance with applicable health and safety regulations.

- 1. Oversee inventory management and the ordering of food and kitchen supplies, maintaining appropriate stock levels while minimizing waste and spoilage.

- 1. Develop and maintain relationships with local suppliers and vendors to secure quality ingredients, competitive pricing, and consistent supply.

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- 1. Develop and implement cost-control measures across culinary operations and identify opportunities to improve profitability, operational efficiency, and revenue growth.





- Maintain the highest standards of cleanliness, sanitation, and food safety in all kitchens, ensuring compliance with applicable Health & Safety regulations and company policies.

- Stay current with culinary trends, techniques, and new products to support menu innovation and enhance the guest experience at both locations.

- Collaborate with other departments, including front-of-house, sales & catering, and operations teams, to ensure consistent service delivery and a seamless guest experience.

- Monitor guest correspondence, reviews, social media, and other feedback relating to restaurants, pub, and catering services. Recommend operational and marketing changes where sales trends, guest feedback, or competitive market conditions indicate opportunities for improvement.

- Monitor departmental performance against established goals and operational standards, implementing corrective action where necessary in collaboration with Human Resources.

- Support catering operations by developing customized menus for functions and events, collaborating with Catering teams, and meeting with clients as required.

- Support the development, implement, and monitor culinary team schedules, adjusting staffing and schedules throughout the week to meet business demands, event requirements, and operational needs.Review, adjust, and approve payroll in ADP for culinary teams, ensuring accuracy and compliance with company procedures.

- Travel and work between B-Hospitality locations as required to support daily operations, staffing requirements, special events, and business needs.

- Perform any other duties assigned to support the overall success of B-Hospitality's culinary operations and the operations of the business.

Pay: $75,000.00-$85,000.00 per year

Benefits

- Dental care

- Discounted or free food

- Employee assistance program

- Extended health care

- Flexible schedule

- Life insurance

- On-site gym

- On-site parking

- Paid time off

- Vision care

Work Location: In person

📌 Executive Chef (Cambridge)
🏢 B@THE MUSEUM
📍 Cambridge