Executive Chef

We are seeking an innovative, passionate, and experienced Executive Chef to lead our culinary operations.

Just like our decor, our food and beverage program should be a masterclass in blending the classic with the unexpected.

As the Executive Chef, you will have the creative freedom to design menus that reflect the spirit of Salem, champion local New England ingredients, and deliver an unforgettable dining experience for both hotel guests and locals alike.

If you are a culinary artist who thrives in a fast-paced, high-concept boutique environment, we want you at the helm of our kitchen.

Compensation $72,000/ annually


* What You'll Do:
+ Culinary Leadership: Oversee all kitchen operations, including menu concept design, recipe development, and execution for our distinct dining spaces and private events.
+ Team Empowerment: Recruit, train, mentor, and inspire a talented back-of-house team, fostering a culture of mutual respect, high energy, and culinary excellence.
+ Financial Stewardship: Manage food and labor costs, inventory, vendor relationships, and budgeting to ensure kitchen profitability without ever compromising on quality.
+ Operational Excellence: Maintain the highest standards of food safety, sanitation, and kitchen organization in compliance with all local health regulations.
+ Guest Experience: Collaborate with hotel leadership to curate special culinary events, pop-ups, and seasonal menus that keep The Hotel Salem at the center of the local food scene.
Who You Are:
+ The Creative Professional: You have 3-5+ years of experience as an Executive Chef or high-level Sous Chef, preferably within a boutique hotel or high-volume, upscale-casual restaurant.
+ A Visionary Culinarian: You possess a deep knowledge of New England flavors and a passion for modern, creative culinary trends.
+ A Proven Leader: You lead by example, possess excellent communication skills, and know how to keep a kitchen calm, efficient, and motivated during peak hours.
+ Business Savvy: You understand the numbers behind the food—menu engineering, waste management, and labor optimization are second nature to you.