What are the responsibilities and job description for the Executive Chef position at Relais & Châteaux?
Company Description
About The Inn at Hastings Park:
Located just outside of Boston in historic Lexington, The Inn at Hastings Park is a luxury boutique hotel and a proud member of the prestigious Relais & Châteaux, only one in the Greater Boston area. We offer exceptional hospitality that reflects our deep New England roots, with locally inspired cuisine and refined service. Our culinary program is central to the guest experience, and we are seeking an Executive Chef who shares our passion for excellence, sustainability, and innovation.
Town Meeting Bistro is a restaurant located inside The Inn at Hastings Park. Town Meeting Bistro celebrates the bounty of New England, and our seasonal menus showcase local suppliers and honor the cultural diversity of the people who have made this region home. Their creativity and dedication towards their crafts inspire us to produce plates that are both sustainable and delicious.
Other accolades include: Forbes Four Star, 1 Michelin Key, and AAA Four Diamond.
Town Meeting Bistro is a scratch kitchen. We are open 7 days a week for breakfast and dinner; lunch Mon-Fri; High Tea on Saturdays; and Brunch on Sundays.
Job Description
The Executive Chef is responsible for overseeing all culinary operations at The Inn at Hastings Park, including our signature restaurant, private dining, events, and special culinary programming. This role requires a visionary leader who can elevate the guest dining experience through creative and seasonal menus, outstanding kitchen leadership, and efficient operational management. The ideal candidate will demonstrate a strong commitment to local sourcing, sustainability, and team development.
Key Responsibilities:
Lead, train, and inspire the culinary team to uphold the highest standards of food quality, presentation, and service.
Design and execute seasonal, locally sourced menus that reflect the Inn’s culinary philosophy and the Relais & Châteaux brand.
Manage food cost, inventory, and purchasing in alignment with financial targets.
Ensure compliance with health, safety, and sanitation standards.
Collaborate with the General Manager and Events Team to develop custom menus for weddings, private events, and culinary programming.
Foster strong relationships with local farmers, purveyors, and artisans to promote regional ingredients.
Maintain a clean, organized, and efficient kitchen environment.
Contribute to the strategic growth of the Inn’s culinary reputation through public events, collaborations, and media opportunities.
Qualifications
Minimum of 7 years culinary experience, with at least 3 years in a leadership role.
Proven success in fine dining or luxury boutique hotel settings; Relais & Châteaux experience a strong plus.
Strong culinary vision with a deep appreciation for seasonal and sustainable ingredients.
Exceptional leadership, communication, and organizational skills.
Proficient in kitchen operations, cost control, inventory management, and budgeting.
ServSafe Certification or equivalent required.
Ability to work flexible hours, including nights, weekends, and holidays as needed.
Additional Information
Benefits Include:
- Health, Vision, and Dental Insurance
- Paid Vacation - 20 days a year starting day 1.
- Uniforms Provided
- Discounts at Worldwide Relais & Chateaux Properties
- 401k
- Free Parking
All your information will be kept confidential according to EEO guidelines.
