Relais & Châteaux
The Inn at Hastings Park
is a luxury boutique hotel located just outside of Boston in historic Lexington. As a proud member of the prestigious Relais & Châteaux—only one in the Greater Boston area—it offers exceptional hospitality rooted in New England, featuring locally inspired cuisine and refined service. The culinary program lies at the heart of the guest experience, and we are seeking an Executive Chef to share our passion for excellence, sustainability, and innovation.
Town Meeting Bistro
is a scratch kitchen inside the Hotel, celebrating New England bounty with seasonal menus that showcase local suppliers and honor the region’s cultural diversity. We serve breakfast and dinner 7 days a week, lunch Mon‑Fri, High Tea on Saturdays, and Brunch on Sundays.
Other accolades include Forbes Four Star, 1 Michelin Key, and AAA Four Diamond.
Job Description The Executive Chef oversees all culinary operations at The Inn at Hastings Park—including the signature restaurant, private dining, events, and special culinary programming. This visionary leader elevates the guest dining experience through creative and seasonal menus, outstanding kitchen leadership, and efficient operational management. The ideal candidate is committed 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 reflecting 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 7 years of culinary experience, including at least 3 years in a leadership role.
Proven success in fine dining or luxury boutique hotel settings; Relais & Châteaux experience is a strong plus.
Strong culinary vision with deep appreciation for seasonal and sustainable ingredients.
Exceptional leadership, communication, and organizational skills.
Proficiency 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.
Benefits
Health, Vision, and Dental Insurance
Paid Vacation – 20 days a year starting day 1
Uniforms Provided
Discounts at Worldwide Relais & Châteaux Properties
401k
Free Parking
Seniority Level
Director
Employment Type
Full‑time
All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr
is a luxury boutique hotel located just outside of Boston in historic Lexington. As a proud member of the prestigious Relais & Châteaux—only one in the Greater Boston area—it offers exceptional hospitality rooted in New England, featuring locally inspired cuisine and refined service. The culinary program lies at the heart of the guest experience, and we are seeking an Executive Chef to share our passion for excellence, sustainability, and innovation.
Town Meeting Bistro
is a scratch kitchen inside the Hotel, celebrating New England bounty with seasonal menus that showcase local suppliers and honor the region’s cultural diversity. We serve breakfast and dinner 7 days a week, lunch Mon‑Fri, High Tea on Saturdays, and Brunch on Sundays.
Other accolades include Forbes Four Star, 1 Michelin Key, and AAA Four Diamond.
Job Description The Executive Chef oversees all culinary operations at The Inn at Hastings Park—including the signature restaurant, private dining, events, and special culinary programming. This visionary leader elevates the guest dining experience through creative and seasonal menus, outstanding kitchen leadership, and efficient operational management. The ideal candidate is committed 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 reflecting 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 7 years of culinary experience, including at least 3 years in a leadership role.
Proven success in fine dining or luxury boutique hotel settings; Relais & Châteaux experience is a strong plus.
Strong culinary vision with deep appreciation for seasonal and sustainable ingredients.
Exceptional leadership, communication, and organizational skills.
Proficiency 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.
Benefits
Health, Vision, and Dental Insurance
Paid Vacation – 20 days a year starting day 1
Uniforms Provided
Discounts at Worldwide Relais & Châteaux Properties
401k
Free Parking
Seniority Level
Director
Employment Type
Full‑time
All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr