Executive Chef - Luxury Boutique Hotel We are seeking an accomplished Executive Chef to lead the culinary program of an award-winning luxury boutique hotel on Cape Cod. This is an exceptional opportunity for a polished fine-dining chef to shape an evolving à la carte restaurant concept while overseeing breakfast, dinner, in-room dining, private events, and additional food and beverage offerings. The ideal candidate combines culinary creativity with disciplined financial management, collaborative leadership, and a genuine desire to live and work on Cape Cod. Executive Chef Benefits Excellent base salary Relocation assistance Medical and health benefits 401(k) with company match Paid time off and sick leave Professional growth opportunities with an expanding hospitality organization Opportunity to lead the culinary program of a nationally recognized luxury property Executive Chef Responsibilities Lead the property's culinary operations with integrity, consistency, and exceptionally high standards. Create inspired, artistic, and flavorful menus and recipes for the hotel's dining experiences. Help shape and further develop the restaurant's evolving à la carte culinary program. Oversee culinary execution across breakfast, dinner, in-room dining, private events, and restaurant or property buyouts. Recruit, train, coach, and develop a high-performing culinary team. Partner closely with the General Manager on the vision and direction of the property's culinary offerings. Collaborate with dining-room leadership to ensure seamless service and an exceptional guest experience. Maintain strong controls over food costs, labor, purchasing, inventory, and overall culinary profitability. Ensure consistency, sanitation, organization, and quality throughout all culinary operations. Maintain a visible, hands-on presence while fostering a professional and collaborative kitchen culture. Executive Chef Requirements & Qualifications Minimum of 3 years of experience as an Executive Chef within a fine-dining restaurant, luxury boutique hotel, or comparable standalone restaurant. At least 5 years of progressive culinary leadership experience. A minimum of 1 year of culinary experience within a hotel environment. Demonstrated success creating and executing elevated fine-dining menus. Strong knowledge of food and labor costs, budgeting, purchasing, inventory, and culinary financial controls. Proven ability to lead, develop, and hold a culinary team accountable. Superior level of polish, professionalism, and executive presence. Strong communication and collaboration skills. Preferred Background & Skills Michelin-recognized, Forbes-rated, Relais & Châteaux, or James Beard-recognized experience. Experience developing, repositioning, or relaunching an elevated restaurant concept. Background in luxury boutique hotels or destination resorts. Experience with Mediterranean-inspired cuisine. Experience supporting intimate weddings, private events, restaurant buyouts, and highly personalized dining experiences. Creative culinary perspective balanced by strong operational discipline. Passion for creating memorable, locally relevant dining experiences.