Executive Chef - Hilton Boston Logan Airport

Due to an internal promotion, Hilton Boston Logan Airport is seeking a talented and dynamic Executive Chef to lead its culinary team!

Directly connected to Boston Logan International Airport via a covered walkway, this beautiful hotel features 604 guest rooms, four dining options, and more than 30,000 square feet of flexible meeting and event space.

In this role, the Executive Chef will oversee a leadership team of three Sous Chefs and a culinary and stewarding team of more than 30 Team Members, reporting directly to the Director of Food & Beverage.

The ideal candidate is a highly organized and collaborative leader who builds strong relationships, communicates effectively, and follows through on commitments. We are seeking someone who is passionate about mentoring and developing others while driving creativity and innovation across the culinary operation. A minimum of 3–5 years of Executive Sous Chef experience, along with a strong banquet and restaurant background, is required. Previous union-management experience is a plus.

Learn more about the property: Website | Instagram

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here's what you'll do during a typical day:

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing #LI-JP2