Head Chef – Rooftop Bar at Cambria Hotel South Boston
Location: South Boston, MA
Job Type: Full Time
Compensation: Competitive salary based on experience
About the Opportunity
A new rooftop bar experience is opening atop the stylish Cambria Hotel Boston Downtown-South Boston in the heart of South Boston. We are seeking an experienced, creative, and driven Head Chef to lead our culinary program and oversee all kitchen operations from launch through daily service.
This exciting rooftop destination will feature elevated cuisine and handcrafted cocktails in a vibrant, high-energy atmosphere. The Head Chef will play a key role in shaping the menu, building and mentoring the kitchen team, maintaining exceptional food quality, and delivering a memorable guest experience.
Responsibilities
- Lead and manage all kitchen operations, including food preparation, service execution, and kitchen administration
- Develop, implement, and maintain menu offerings, recipes, and presentation standards
- Recruit, train, mentor, and schedule kitchen staff to ensure a high-performing team
- Ensure consistent food quality, portion control, and presentation standards
- Manage inventory, purchasing, and vendor relationships while controlling food costs
- Oversee kitchen cleanliness, organization, and maintenance of equipment
- Ensure compliance with all food safety, sanitation, and health regulations
- Collaborate with ownership and management to create seasonal menus and special event offerings
- Monitor labor costs and kitchen productivity to achieve operational goals
- Foster a positive, professional, and team-oriented kitchen culture
- Maintain high standards during service while leading by example in a fast-paced environment
Qualifications
- Proven experience as a Head Chef, Executive Chef, Sous Chef, or similar leadership role
- Strong culinary skills with a passion for creative and elevated food concepts
- Experience managing kitchen teams in high-volume restaurant, hotel, or hospitality environments
- Solid understanding of food cost management, inventory control, and labor management
- Knowledge of food safety regulations and sanitation best practices
- Excellent leadership, communication, and organizational skills
- Ability to thrive under pressure and maintain quality during busy service periods
- Flexible availability, including nights, weekends, and holidays
- Culinary degree or equivalent professional experience preferred
Pay: From $75,000.00 per year
Work Location: In person
