Area Executive Chef

YOUR TWO CONCEPTS

Melvyn's - Bold, Classic, Elevated

A legacy-driven concept rooted in Rat Pack-era glamour, classic service, and high-quality traditional cuisine. Focuses on consistency and execution while preserving its historic identity, rather than chef-driven creativity or innovation.

Marlowe's - Our newest member of the family!

A three-meal-a-day restaurant that sets the tone for the entire property. Breakfast for guests waking to mountain views, lunch and poolside service for those living their best desert afternoon, and a dinner concept that anchors Avalon's reputation as a destination - not just a hotel.

These are two distinct culinary personalities under one roof - and you are the creative thread connecting them.

WHAT YOU'LL DO

Lead with Culinary Vision

• Design and evolve seasonal, chef-driven menus for both concepts that reflect the Coachella Valley landscape, local purveyors, and Avalon's iconic personality.
• Bring a distinct culinary point of view - one that resonates with both the property's heritage and today's discerning Palm Springs guest.
• Stay ahead of culinary trends while staying true to what makes each concept unique; creativity and consistency are not a trade-off here.
• Personally develop relationships with local farmers, ranchers, and artisan producers to build a sourcing story guests can taste.
• Collaborate closely with ownership and the Area Director of Food & Beverage to evolve concepts over time as the property grows.

Build and Mentor Your Team

There is no Executive Sous Chef in this structure - you'll work directly with a team of sous chefs who you'll develop in your culinary philosophy. This is by design: it gives you close creative control and the ability to build a kitchen culture from scratch.

• Recruit, inspire, and retain sous chefs and line cooks who share your passion and can execute your vision with precision.
• Invest in your team's growth through daily mentorship, hands-on training, and a kitchen environment built on creativity and respect.
• Create a culture where cooks want to stay, learn, and grow - and where exceptional work is recognized.
• Manage scheduling, station assignments, and day-to-day team logistics in partnership with your sous chefs.

Deliver Outstanding Guest Experiences

• Maintain active presence during service - you're a chef who cooks and leads from the pass, not from the office.
• Partner with the front-of-house team to ensure food, timing, and presentation are seamlessly integrated into the guest experience.
• Tailor culinary offerings for special events, private villa buyouts, Coachella weekend, and VIP guest requests - this market is high-demand and high-opportunity.
• Monitor guest feedback and reviews with genuine curiosity, using insights to continuously evolve your menus and service.
• Oversee and support a strong events program (approximately 20% of F&B revenue), including weddings and corporate events. Prior banquet and catering (B&C) experience is essential to effectively manage operational demands and ensure seamless execution.

Manage the Business of the Kitchen

We want a chef, not an accountant - but great chefs understand the numbers. You'll have the support you need on financial reporting, but ownership of food cost and kitchen efficiency is yours.

• Manage food cost targets through smart menu engineering, portion discipline, and supplier relationships - without sacrificing quality.
• Oversee ordering, inventory, and waste reduction with your sous chef team handling day-to-day purchasing execution.
• Maintain full compliance with Riverside County health codes and food safety regulations; lead a kitchen where safety is cultural, not just procedural.
• Provide regular reporting on food cost performance and kitchen metrics to the F&B Director and ownership.

WHO YOU ARE

The right chef for this role is a creative leader first - someone who can articulate and execute a culinary vision while building a team that makes it happen every day. You may have come from an independent restaurant, a boutique hotel, a resort, or an entirely different chapter. What matters is your food, your instincts, and your ability to lead.

• You lead from the kitchen, not from behind a desk - service excites you and it shows.
• Your food reflects a clear culinary perspective; guests can tell a real chef is behind it.
• You develop cooks into better cooks; mentorship is as important to you as technique.
• You're organized enough to run two concepts without an exec sous, and creative enough to make both exceptional.
• You've worked in high-quality kitchens and understand both craft and volume.
• You communicate well with ownership, front-of-house, and your team - the kitchen doesn't operate in a silo.
• You're drawn to Palm Springs: its creative energy, its seasonality, and its unique position as a desert resort destination.

EXPERIENCE & CREDENTIALS

• A portfolio of culinary work that demonstrates a distinct point of view - from fine dining to casual, we're interested in great food, not just impressive titles.
• Meaningful experience in a leadership role in quality-driven kitchens; executive chef, chef de cuisine, or comparable creative ownership of a concept.
• Demonstrated ability to develop menus, manage food costs, and build kitchen teams.
• Familiarity with Southern California sourcing, ingredient seasonality, and the resort hospitality guest.
• Valid Riverside County Food Handler's Card or ServSafe Manager Certification (or ability to obtain immediately upon hire).
• A culinary degree is a plus - but your food is the credential that matters most.

WHY AVALON PALM SPRINGS

Palm Springs is having a moment - and Avalon is at the center of it. With 70 Spanish-style lodgings, three cabana-lined pools, the Estrella Spa, and one of the most storied addresses in California hospitality, this property offers a rare combination: the intimacy of a boutique hotel with the cultural footprint of an icon.

You'll work alongside a team that is building something - not maintaining it. Proper Hospitality's approach to lifestyle hospitality means we invest in culinary talent, take creative risk, and hold ourselves to a standard of excellence that makes the work genuinely rewarding.

• Direct access to ownership and creative decision-making authority over culinary direction.
• Performance incentive tied to culinary program success - your work is rewarded.
• A property and lifestyle market that attracts a sophisticated, food-forward guest.
• The quality of life that comes with building a career in one of California's most desirable desert destinations.

Ready to bring your culinary vision to one of Palm Springs' most iconic addresses?

Apply with your resume and a brief note on your culinary perspective. We want to know what you cook and why.