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Executive Chef 


The Sheraton Boston Needham is manage by StepStone Hospitality is seeking an experienced Executive Chef to the Food and Beverage outlets and set the guest experience up for success. StepStone Hospitality is an entrepreneurial, hands-on, fast paced and growing management company. We seek a candidate who will fit our company culture of bringing value and results to all our constituents, owners, guests and employees.


  • Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels.
  • · Supervise all cooking operations including methods, portioning, and garnishing.
  • · Assist in planning meals and developing menus.
  • · Requisition food and equipment by giving specifications, quantities, and quality descriptions.
  • · Ensure attractive presentation of all food dishes.
  • · Maintain health and sanitation standards.
  • · Plan and control departmental budget, plan long term and short term business objectives.
  • · Achieve budgeted revenues and expenses and maximize profitability.
  • · Contribute to guest satisfaction perception of culinary department and other hotel departments.
  • · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel.
  • · Increase level of guest satisfaction by delivery of an exceptional product through employee development.
  • · Manage in compliance with Federal, state, local, and StepStone regulations and standards.
  • · Maintain and correct procedures for inventory control.
  • · Ability to accurately use various office and accounting software.
  • · Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards.
  • · Interview, hire and train employees, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed.
  • · Formulate and implement policies and procedures and determine when to deviate from standard policy.
  • · Flexible to work a varied schedule due to business levels and industry demand.
  • · Follow all safety procedures to ensure a safe working environment.
  • · Maintain uniform and grooming standards as outlined in employee handbook and departmental training.
  • · Direct all food production.
  • · Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting.
  • · Assign one employee to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager.
  • · Develop and implement quarterly menu development for all meal periods and create customer menus for special events.
  • · Assist with weekly invoice review.


  • · Must have a comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors.
  • · Ability to assist with the design and preparation of statistical reports and presentations as needed.
  • · Ability to accurately report information.
  • · Ability to scrupulously follow all Portfolio and hotel policies and procedures.
  • Attend required meetings.
  • Personal Effectiveness
  • · Projects and assignments are completed thoroughly, professionally, and with care.
  • · Adjusts to high-pressure conditions and is open to change.
  • · Assumes responsibility for personal growth and development.
  • Conducts him\herself (acts and dresses) professionally at all times; sets standards for all associates.
  • Understands and communicates the StepStone Mission and Core Values.
  • · Expresses ideas and conveys information clearly, effectively, and professionally.
  • · Actively listens to others.
  • · Conveys company information, decision, or problems to appropriate parties on a timely basis.
  • Works to resolve disagreements and is respectful of peers and co-workers.
  • These are required of every associate.
  • · Minimum lifting of 50 pounds.
  • · Pushing, bending, stooping, upward reaching, manual dexterity.
  • · Hearing, writing, typing.
  • · Minimum pulling of 50 pounds.
  • Other duties may be assigned.

Executive Chef Qualifications

  • 3 years' experience as a Executive Chef, Exec Sous Chef preferably with a full-service property
  • Management experience required
  • Graduate of an accredited Culinary School program preferred
  • Must have experience at properties of similar size and quality
  • Proficiency in Microsoft applications is required
  • Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction
Exempt/Non-Exempt Exempt  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.  

This position is currently accepting applications.

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