| Location | Quincy, MA |
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Description
Big Operation. Bold Flavors. Exceptional Leadership.
Wee looking for an Executive Chef who brings more than great culinary skills to the table. We want a leader who inspires teams, embraces creativity, thrives in a fast-paced environment, and understands that exceptional food and strong financial performance go hand in hand. At Marriott Boston Quincy, our culinary operation is anything but ordinary. With $5 million in annual food revenue, $10 million in total Food & Beverage revenue, and nearly 18,000 square feet of meeting and event space, you\ll have the opportunity to lead a diverse, high-volume operation with plenty of room to make your mark.
WHAT YOU\LL BE LEADING Our culinary operation offers variety, volume, and opportunity:
Banquets & Catering: Nearly 19,000 square feet of meeting and event space hosting
everything from intimate gatherings to large-scale galas and corporate events.
Hull & Mason: Our signature restaurant, serving breakfast, lunch, and dinner seven
days a week.
Lounge: A vibrant setting for cocktails, casual dining, and social gatherings.
Concierge Lounge: Daily breakfast and evening food presentations for our Marriott
Bonvoy elite guests.
Mobile Dining:Delivering quality, convenience, and a great dining experience to our
hotel guests.
Associate Cafeteria / Family Meal: Providing daily meals for the associates who make
our hotel successful.
WHAT YOU\LL BRING TO THE TABLE
Wee looking for a culinary leader who is equally comfortable creating an exciting menu, developing an emerging leader, executing a 500-person banquet, and reviewing a food cost report.
Culinary Excellence & Creativity
Bring fresh ideas, creativity, and consistency to all of our dining experiences. Develop menus that balance guest appeal, culinary quality, operational efficiency, and
profitability.
Maintain exceptional standards for food quality, presentation, and sanitation.
Leadership & Team Development
Build, coach, and inspire a culinary team that takes pride in its work. Develop future culinary leaders through hands-on training, mentorship, and
accountability.
Foster a positive, collaborative kitchen culture where communication, teamwork, and
respect are essential.
Lead by example, with a visible presence and a willingness to roll up your sleeves when
needed.
Business Acumen & Operational Excellence
Take ownership of food cost, labor productivity, purchasing, inventory, and financial
performance.
Plan and execute high-volume banquet events with precision and consistency. Create efficient systems that support both outstanding food and a profitable operation. Partner with Food & Beverage, Banquets, Sales, and hotel leadership to deliver
seamless guest experiences.
WHAT MAKES YOU A GREAT FIT
Previous Executive Chef experience, preferably in a full-service hotel or similarly complex culinary operation. Strong banquet and catering experience, including large-scale event execution. Proven success in menu development, recipe costing, purchasing, inventory management, and food cost control. Strong organizational and financial management skills. A genuine passion for teaching, coaching, and developing others. The ability to balance strategic leadership with hands-on operational support. A collaborative, solutions-oriented approach and the confidence to lead change.
WHAT WE BRING TO THE TABLE
You\ll join the team at Marriott Boston Quincy, managed by Crescent Hotels & Resorts, with the opportunity to lead a significant culinary operation and make a lasting impact on our team, our guests, and our business. We offer a comprehensive benefits package, including vacation, holiday and sick pay, medical, dental and vision coverage, company-paid life insurance, short- and long-term disability insurance, complimentary associate meals, generous hotel discounts, pet insurance, identity protection, and more.
Qualifications
Previous experience as an executive chef at a hotel or banquet facility is required.
Behaviors
Motivations
Peer Recognition: Inspired to perform well by the praise of coworkers
Goal Completion: Inspired to perform well by the completion of tasks
Self-Starter: Inspired to perform without outside help
Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization
Education
Licenses and Certifications
ServSafe Food Mgr Cert
Experience
2 years:
Previous experience as an executive chef at a hotel or banquet facility is required.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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