What are the responsibilities and job description for the Executive Chef position at USHG?
Ci Siamo is a restaurant from Danny Meyer’s 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 live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling’s extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to “we’ve made it” or “we’ve arrived,” bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar.
Ci Siamo’s 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 high-performing teams in a high-volume 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 you'll do:
Team Development & Culture
- Build, develop, and inspire a high-performing 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 long-term career progression.
- Proactively seek opportunities to recruit, retain, and promote diverse talent, aligning with USHG’s commitment to inclusion and belonging.
Culinary Leadership
- Establish and uphold the highest standards of culinary excellence, food quality, and presentation to maintain the restaurant’s 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 execution, 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 front-of-house and back-of-house 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 & Cross-Functional Collaboration
- Act as a strategic partner to Home Office departments, ensuring smooth execution of company-wide initiatives, training, and operational rollouts.
- Build trusted relationships with other USHG leaders to foster collaboration, knowledge-sharing, and the adoption of best practices.
- Leverage guest feedback and performance insights to make data-driven decisions that enhance the overall dining experience.
What we need from you:
- 8 years of progressive culinary leadership experience in a high-volume, fast-paced environment.
- Proven ability to build, lead, and develop a high-performing 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 you’ll get from us:
- Base salary of $130,000 – $145,000 with bonus potential of up to $30,000*
- 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, we'll consider your experience and other job-related 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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Salary : $130,000 - $145,000
