Westford Regency Inn and Conference Center has partnered with iHire to reach top talent for their opening below. Check it out and apply today!

Join our team at Westford Regency Inn and Conference Center as an Executive Chef and showcase your culinary expertise in a dynamic and fast-paced environment.

Job Responsibilities:

• Lead menu planning and development to ensure a diverse and innovative culinary experience for our guests.
• Manage kitchen operations to maintain high food quality standards and ensure customer satisfaction.
• Oversee food and labor cost management to maximize profitability while maintaining quality.
• Coordinate banquet catering services and fine dining experiences for special events.
• Ensure compliance with sanitation and food safety regulations, including Hazard Analysis & Critical Control Point (HACCP) standards.

Job Requirements:

• Extensive experience in culinary management and menu development.
• Strong background in food cost management and kitchen operations.
• Knowledge of fine dining practices and catering services.
• Certification in ServSafe and expertise in food safety protocols.
• Passion for culinary arts and dedication to delivering exceptional food and beverage experiences.

Salary: Competitive salary based on experience.

DEI Statement:

At Westford Regency Inn and Conference Center, we are committed to creating a diverse, equitable, and inclusive workplace where all employees feel valued and respected. We believe that diversity of backgrounds, perspectives, and experiences drives innovation and success.

EOQ Statement:

Westford Regency Inn and Conference Center is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, or any other characteristic protected by law.

Employment Type: Full Time

Years Experience: 3 - 5 years

Bonus/Commission: No

• Health Insurance.
• Life Insurance.
• Dental Insurance.
• Vision Insurance.
• 401(k).
• Health Savings Accounts (HSAs).
• Vacation Leave.
• Sick Leave.
• Holiday Pay.

• Extensive experience in culinary management and menu development.
• Strong background in food cost management and kitchen operations.
• Knowledge of fine dining practices and catering services.
• Certification in ServSafe and expertise in food safety protocols.
• Passion for culinary arts and dedication to delivering exceptional food and beverage experiences.