Executive Chef

The Chatham Inn , Cape Cod’s only Relais & Châteaux and Forbes Five-Star hotel, is a luxurious boutique hotel with 18 guest rooms that blends the soul of a historic inn with modern decor and amenities, along with Cuvee, our fine dining restaurant and wine bar. Named as one of the Top 20 Hotels for Best Service in the United States and Top 20 Most Romantic Hotels in the United States, Chatham Inn Relais & Châteaux has been rated the #1 Hotel in Chatham, #1 on Cape Cod, Top 50 Hotels in the United States, one of the Top 1% of all Hotels in the World, and one of only 340 Forbes Five-Star hotels in the world.

Cuvée Bistro at The Chatham Inn is evolving into a relaxed, approachable coastal bistro with Mediterranean and French influences. We are moving away from a traditional fine-dining model toward something more vibrant, welcoming, and community-driven — while maintaining the polish and standards expected of a Relais & Châteaux and Forbes-recognized property.

We are seeking a highly skilled and experienced *Executive Chef* to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership qualities, extensive culinary expertise, and a passion for innovative food presentation. This role involves overseeing all kitchen operations, menu development, and ensuring the highest standards of food safety and quality. The Executive Chef will play a pivotal role in maintaining our reputation for fine dining excellence and operational efficiency, working closely with our Noble House Corporate Chef & F&B teams.

Requirements

Lead and manage the entire kitchen team, including chefs, cooks, and kitchen staff, fostering a collaborative and high-performance environment; Develop, plan, and update menus that reflect current culinary trends while maintaining quality standards; Oversee food preparation, presentation, and service to ensure consistency and excellence in every dish; Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste; Supervise food production processes to meet safety regulations and health standards; Coordinate catering events, banquets, and special functions with attention to detail and client specifications; Oversee shift management to ensure smooth operations during all service hours; Implement training programs for staff development in culinary techniques, food safety, and customer service; Maintain compliance with all food safety regulations and industry best practices; Collaborate with management on budgeting, cost control, and menu pricing strategies