Executive Chef
Executive Chef
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Job Description
Ci Siamo is a restaurant from Danny Meyers Union Square Hospitality Group and James Beard semifinalist Chef Hillary Sterling. This New York Times Top 100 restaurant celebrates the beauty of simplicity centering around livefire cooking. The Italianinflected menu takes inspiration from Chef Sterlings extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo which loosely translates to weve made it or weve arrived bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar.
Ci Siamos upcoming Boston location opening later this year will embody the same dynamic energy and commitment to culinary excellence as its New York original. Located at Commonwealth Pier an exciting new waterfront project within the Seaport neighborhood Ci Siamo Boston looks forward to assembling a talented opening team in our new home.
Who you are:
The Executive Chef is a dynamic and visionary leader responsible for driving operational excellence teambuilding and an exceptional guest experience through outstanding food and hospitality. Reporting to the Director of Operations this role partners closely with the General Manager to achieve and exceed business goals while ensuring alignment with the mission vision and behaviors of Union Square Hospitality Group (USHG).
The ideal candidate is an inspiring leader with a passion for culinary excellence team development and delivering memorable hospitality experiences. They possess strong leadership skills a friendly yet competitive spirit and the ability to build and mentor highperforming teams in a highvolume environment.
The Executive Chef must reside in the Boston area. This role also includes opportunities to visit New York for onboarding training and professional development.
What youll do:
Team Development & Culture
- Build develop and inspire a highperforming kitchen team that embodies Enlightened Hospitality in every interaction.
- Lead and coach the Sous Chef team in executing consistently excellent food and ensuring an efficient timely flow of service.
- Provide mentorship training and development opportunities to all culinary team members fostering growth and longterm career progression.
- Proactively seek opportunities to recruit retain and promote diverse talent aligning with USHGs commitment to inclusion and belonging.
Culinary Leadership
- Establish and uphold the highest standards of culinary excellence food quality and presentation to maintain the restaurants reputation as an industry leader in partnership with Chef Hillary Sterling.
- Continually refine enhance and execute menu offerings to ensure creativity seasonality and guest appeal while aligning with business objectives.
- Teach detailed recipes food and kitchen processes ensuring consistency precision and adherence to all safety and sanitation regulations.
- Foster a culture of continuous improvement growth and collaboration within the culinary team.
Operational Excellence
- Partner with the General Manager to cultivate a positive collaborative work environment that fosters strong communication between frontofhouse and backofhouse teams.
- Establish and maintain effective kitchen systems and workflows that enhance efficiency minimize waste and support financial performance.
- Monitor inventory purchasing and cost control measures to ensure financial sustainability while maintaining quality and consistency.
- Oversee compliance with all health safety and sanitation regulations upholding the highest standards in food safety practices.
Strategic & CrossFunctional Collaboration
- Act as a strategic partner to Home Office departments ensuring smooth of companywide initiatives training and operational rollouts.
- Build trusted relationships with other USHG leaders to foster collaboration knowledgesharing and the adoption of best practices.
- Leverage guest feedback and performance insights to make datadriven decisions that enhance the overall dining experience.
What we need from you:
- 8 years of progressive culinary leadership experience in a highvolume fastpaced environment.
- Proven ability to build lead and develop a highperforming culinary team.
- Strong financial acumen with experience managing food costs inventory and purchasing.
- Expertise in Microsoft Office applications restaurant scheduling and kitchen management systems.
What youll get from us:
- Base salary of $130000 $145000 with bonus potential of up to $30000*
- Comprehensive Medical Dental and Vision insurance
- Paid Time Off to support you with an active life outside of work
- Paid Parental Leave
- Life Insurance
- Flexible Spending Options (health care dependent care transit & parking)
- Employee Assistance Program to support overall mental wellbeing
- Exclusive access to primary care mental health and other healthcare services
- Annual dining credit and 51 dining discount throughout the USHG family of restaurants
- Matched 401(k) to help you invest in your future
- Access to the USHG HUGS Employee Relief Fund
*The above represents the expected salary range for this position. Ultimately in determining your pay well consider your experience and other jobrelated factors.
The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals in alignment with their skills experience and the evolving needs of the business.
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Employment Type
Full-Time
