Maple & Ash Boston Executive Chef

Maple Hospitality Group is the national hospitality group driven by Jim Lasky, Chef Danny Grant, and a team of world-class food lovers who serve to live andlive to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food, World-class service, and a one-of-a-kind dining experience. Our team’s goal is to achieve iconic destinations and programs by delivering on all three. Our restaurants and our teams deliver an experience beyond what is expected—that is the Maple Hospitality promise. As the Company expands throughout Chicago, Scottsdale, Dallas and Miami, opportunities for growth, travel and continuing education are endless. Maple & Ash is an innovative take on the traditional steakhouse — mixing modern aesthetic with authentic service to deliver classic wood-fired dishes. With a menu crafted by two Michelin star Chef Danny Grant and a 5,000 bottle wine program named one of “America’s Best” by Wine Spectator, Maple & Ash finds a way to celebrate every moment. It’s more than just a restaurant, it’s an experience.

In everything we do, there are four (4) principles that we live by:

GENEROUS

•  We always give more than we receive, and we never take advantage of a guest. The value that a guest receives always exceeds what they pay.

EXCELLENCE

• We do our work exceptionally, with skill and talent curated from decades of hospitality experience. Our staff has more food, wine, and cocktail knowledge than any other Hospitality Group.

FUN

• We love what we do, we laugh a lot, and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant.

FAIL FAST

• As we strive to be the best, we will make mistakes. It is ok to screw up as long as you learn, adjust, and get better. Don’t wait... fail fast and move on.

Benefits & Incentive Package:

• Health Care Benefit - Medical, Dental & Vision coverage
• Accident Insurance
• Paycheck Protection
• Life Insurance
• Employee Assistance Program + additional resources
• Discounted monthly membership to all FFC locations
• Dining Benefit at all Maple Hospitality Group locations
• Discounted Parking (when applicable)
• Travel & Growth Potential
• Staff Meals
• Progressive Paid Time Off
• Employee Referral Program

What You Will Do: 

• Manage all sous chefs
• Maintain food and labor costs
• Maintains a friendly, caring and professional demeanor at all times in a fast paced environment
• Run the line and ensure quality service
• Daily food purchasing, inventory and prep production
• Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term
• Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
• Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget
• Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations
• Participates and advises with recruiting, hiring and training, and provides career development for all staff members
• Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports
• Prep work and maintenance of quality standards
• Communicate clearly with managers, kitchen and front of house staff
• Schedule, mentor and manage line cooks, prep cooks and dish staff
• Menu development and creation of daily specials
• Maintain and stay up to date on procedures and regulations
• Other special projects or tasks as assigned

What We’re Looking For
• 3+ years of Management experience
• High end level restaurant experience is a must
• Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional and energetic approach management
• Ability to work well in a systems-driven environment
• Must be able to support, lead, and motivate staff.
• Ensure kitchen hygiene and food safety standards are met
• Ability to be adaptable and abide by the policies and values of the company
• Attention to detail and commitment to quality

This role requires

• Ability to stoop, reach, bend, climb, walk.
• Forward bend of head/neck for countertop activities.
• Repetitive upper extremity movements
• Grasp bilaterally
• Fine motor coordination
• Repetitive lifting
• Ability to move equipment and/or product up to 25 lbs.
• Complete position requirements in a hot, noisy, fast-paced environment
• Ability to handle a variety of equipment safely.
• Must be able to be stationary for extended periods of time