Culinary Director

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel.

The Culinary Director holds primary responsibility for the overall culinary excellence of the kitchen under their direction. This includes ensuring that all dishes prepared and served meet the highest standards of quality, flavor, visual presentation, consistency, and cost-efficiency. Each meal must reflect the organization’s commitment to exceptional dining experiences.

The Culinary Director plays a critical leadership role in managing and developing the culinary team. This includes actively training, mentoring, and evaluating kitchen staff to ensure consistent execution of techniques, adherence to recipes, and compliance with safety and sanitation regulations. The Culinary Director is also expected to foster a positive and productive kitchen culture that emphasizes collaboration, creativity, and accountability.

Key duties include assisting in the creation, implementation, and enforcement of standardized food specifications, portion control guidelines, and recipe consistency across all menu offerings. The Culinary Director must ensure that all food preparation meets or exceeds corporate and brand quality standards, and that kitchen operations align with current health and safety codes.

Additionally, the Culinary Director is accountable for controlling food and labor costs without compromising quality or guest satisfaction. This involves strategic menu planning, efficient inventory management, vendor negotiations, staff scheduling, and cost analysis. The ultimate goal is to deliver an outstanding culinary experience that enhances guest satisfaction while maintaining operational profitability

• Minimum of five (5) years of experience as an Executive Chef or Culinary Director in a luxury hotel environment is required.
• At least ten (10) years of progressive culinary experience in a hotel, resort, or closely related hospitality setting.
• Culinary degree from an accredited institution is required; additional certifications (e.g., ServSafe, HACCP) are a plus.
• Minimum of two (2) years of banquet and large-scale event catering experience is required.
• Strong working knowledge of food and beverage preparation techniques, health department regulations, sanitation standards, and alcohol service laws is essential.

• Employee benefit card offering discounted rates in Accor worldwide for you and your family. 
• Excellent Company benefits including medical, dental, vision and life insurance. 
• Personalized development opportunities across Accor's extensive brand portfolio.  
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21