Private Executive Dining Program | Boston, Massachusetts

Private Executive Dining Program | Boston, Massachusetts (Opening 2026)
Executive Chef

About the Company and Facility A large private group headquartered in Boston is developing a new, 72-seat, multi-outlet Executive Dining Room slated to open in 2026. This highly anticipated and exclusive program will redefine executive dining with a fine dining standard, offering refined service, elevated cuisine, and a creative, leadership-focused menu program centered on precision, discretion, and guest care.

About the Position The Executive Chef will oversee all culinary operations for this new executive dining program and report directly to a senior corporate leader. This individual will define the culinary identity from the ground up — establishing menu direction, recruiting and developing the kitchen team, and ensuring a seamless, high-caliber guest experience.

Key Responsibilities

• Lead all culinary operations for à la carte service, private meetings, and executive events.
• Establish the culinary vision for the program, ensuring every dish demonstrates refinement, creativity, and precision.
• Develop seasonal menus showcasing market-driven ingredients, classical techniques, and modern presentation.
• Document recipes, portions, plating standards, and prep procedures for consistency and scalability.
• Maintain a visible presence in the kitchen and at the pass to uphold quality control and service timing.
• Recruit, train, and mentor a high-performing culinary team committed to excellence and innovation.
• Oversee purchasing, receiving, inventory, and vendor relationships with a focus on quality and sustainability.
• Manage food and labor costs and drive departmental financial performance.
• Ensure the highest standards of sanitation, organization, and food safety.
• Collaborate with front-of-house leadership on service flow and guest experience.
• Participate in menu tastings, executive receptions, and private event planning.
• Maintain kitchen facilities and equipment in optimal condition.
• Model professionalism, accountability, and clear communication.

Candidate Profile This position is ideal for a fine-dining professional with proven creative and technical excellence who is eager to build something new. The selected chef will be a leader who thrives in disciplined environments yet continuously evolves in approach, flavor, and design.

Qualified candidates will demonstrate:

• Proven success as an Executive Chef or senior culinary leader in fine dining, luxury hospitality, private clubs, or high-end corporate dining.
• Advanced culinary technique grounded in both classical and contemporary methods.
• Documented record of menu innovation, plating artistry, and ingredient integrity.
• Ability to inspire, train, and retain a talented culinary team.
• Strength in both à la carte and small-scale banquet execution.
• Financial acumen with demonstrated experience managing food and labor costs.
• Calm, composed leadership and collaborative communication style.
• Deep respect for hospitality, teamwork, and guest experience.
• Professional validation: A certification serves as an objective measure of a chef’s competency, rather than a title alone. Organizations such as the American Culinary Federation (ACF) offer progressive certifications that affirm a chef’s mastery, skill, and commitment to professional standards. An ACF Certified Executive Chef (CEC) or higher is strongly preferred.
• SERV Safe or equivalent certification and a comprehensive understanding of OSHA and food safety compliance.

Distinctive Advantages

• Opportunity to create rather than inherit the culinary program for a prestigious new facility.
• Creative autonomy supported by senior leadership that values innovation and excellence.
• Daytime hours with limited evening service — rare for a position of this caliber.
• Professional culture emphasizing preparation, mentorship, and collaboration.
• Ability to establish a kitchen that reflects both fine-dining standards and work-life balance.

Application Process

Interested candidates should submit a culinary portfolio, resume, and cover letter directly to Carolyn Kepcher at

Portfolios should include:

• 8–12 high-resolution photos of original plating and presentation.
• Two seasonal menus that demonstrate menu authorship and culinary philosophy.
• One sample tasting menu with course descriptions and a brief cost outline.
• A concise statement outlining creative philosophy and leadership approach.
• Documentation of culinary certifications or professional affiliations, such as the ACF.