A premier hospitality group is seeking an Executive Chef or Chef de Cuisine to lead the culinary vision for an exclusive new private members club opening in Boston. This intimate, chef-driven concept will showcase Itameshi—an innovative style of cuisine that blends the precision and seasonality of Japanese cooking with the warmth and craftsmanship of Italian culinary traditions. Guests can expect handmade pasta alongside pristine seafood, premium wagyu, robata-inspired preparations, crudos, house-made breads, and thoughtfully composed dishes featuring ingredients such as yuzu, miso, shiso, dashi, and black truffle.

Designed as a highly curated members-only experience, this role offers the opportunity to build a truly unique culinary program while working closely with ownership to establish the identity of one of Boston's most anticipated hospitality projects. The group is open to an experienced Executive Chef or an exceptional Chef de Cuisine who is ready to take the next step into an Executive Chef position.

Key Responsibilities

• Lead all culinary operations from pre-opening through launch and ongoing service.
• Collaborate with ownership to develop and execute an innovative Itameshi menu rooted in premium ingredients, seasonality, and creativity.
• Recruit, train, mentor, and develop a talented culinary team while fostering a collaborative kitchen culture.
• Establish kitchen systems, operational standards, recipes, and quality controls from the ground up.
• Manage purchasing, inventory, food cost, labor, scheduling, and overall financial performance.
• Execute exceptional culinary experiences for members, private events, and special programming.
• Partner closely with FOH leadership to create a highly personalized and elevated member experience.
• Maintain exceptional standards of cleanliness, organization, food safety, and operational excellence.

What We're Looking For

• Executive Chef, Chef de Cuisine, or accomplished Executive Sous Chef ready to step into an Executive Chef role.
• Experience within upscale, fine dining, luxury hotel, or private club environments.
• Strong background in Italian, Japanese, contemporary Asian, or chef-driven fusion cuisine.
• Passion for menu development, premium ingredients, fresh pasta, seafood, and refined plating.
• Proven ability to build and mentor high-performing culinary teams.
• Strong understanding of food cost, labor management, inventory, and purchasing.
• Opening experience is highly preferred.
• Creative mindset balanced by operational discipline and exceptional hospitality.

Compensation: Competitive salary, performance bonus, comprehensive benefits, and outstanding long-term growth opportunities within one of Boston's most exciting hospitality groups.